michael.berta
Well-Known Member
- Joined
- May 6, 2007
- Messages
- 518
- Reaction score
- 20
- Recipe Type
- All Grain
- Yeast
- Nottingham
- Yeast Starter
- Nope
- Additional Yeast or Yeast Starter
- Nope
- Batch Size (Gallons)
- 10
- Original Gravity
- 1.060
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 60
- IBU
- 30 Tinseth
- Color
- 39 SRM
- Primary Fermentation (# of Days & Temp)
- 28 days 65 degrees
- Secondary Fermentation (# of Days & Temp)
- nope
- Additional Fermentation
- nope
This Chocolate Stout is really good. I call it Five Horizons because of my love for the band Pearl Jam and their song "Black". The chocolate comes through HUGE which is the point here. It makes a great desert beer, stout float or irish car bomb.
Grain:
20LBS American 2-row
2 LBS flaked oats
1LB Chocolate Malt
1LB Roasted Barley
Hops:
3 OZ East Kent Goldings 60 minutes
1 OZ East Kent Goldings 15 minutes
30 IBUs Tinseth
Yeast:
Nottingham
Extras:
8OZ 100% Cocoa Power added 5 minutes before flameout
Dash of Chocolate Essence added when kegging
OG 1.060 w/ 70% mash efficiency.
Single infusion mash at 154 degrees.
Adjust grains to your efficiency & batch size.
Notes:
*The Cocoa powder MUST BE 100% Cocoa Power. This is the key to this beer.
*Chocolate essence is for aroma.
*The other key is to let it sit in the primary for as long as possible. The longer it sits on the trub the more chocolate flavor you will have. I'm not sure why; it's just how it's worked out in my experience.
*Serve on Nitro for best results.
Cheers
Mike
Grain:
20LBS American 2-row
2 LBS flaked oats
1LB Chocolate Malt
1LB Roasted Barley
Hops:
3 OZ East Kent Goldings 60 minutes
1 OZ East Kent Goldings 15 minutes
30 IBUs Tinseth
Yeast:
Nottingham
Extras:
8OZ 100% Cocoa Power added 5 minutes before flameout
Dash of Chocolate Essence added when kegging
OG 1.060 w/ 70% mash efficiency.
Single infusion mash at 154 degrees.
Adjust grains to your efficiency & batch size.
Notes:
*The Cocoa powder MUST BE 100% Cocoa Power. This is the key to this beer.
*Chocolate essence is for aroma.
*The other key is to let it sit in the primary for as long as possible. The longer it sits on the trub the more chocolate flavor you will have. I'm not sure why; it's just how it's worked out in my experience.
*Serve on Nitro for best results.
Cheers
Mike