- Recipe Type
- Partial Mash
- Yeast
- Wyeast 1084
- Batch Size (Gallons)
- 3
- Original Gravity
- 1.049
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 36
- Color
- 24
- Primary Fermentation (# of Days & Temp)
- 7 @ low 70\\'s
- Secondary Fermentation (# of Days & Temp)
- 14-20 @ low 70\\'s
- Tasting Notes
- Bitter with Cocoa and toasty flavors, light fruityness.
Stopline Mocha Stout
Batch Size: 3 gal
Boil Size: 2.0 gal
Boil Time: 60 min
Efficiency: 75%
OG: 1.049
FG: 1.012
ABV: 4.9%
Bitterness: 36 IBU
Color: 24 SRM
Maris Otter 4lb
Roasted Barley 8oz
CaraMunich 8oz
Golden Naked Oats 8oz
Fuggels (US) - 1 oz 60min
Cocoa Nibs - 4 oz 5min
Palisades (US) .25oz 1 min
Malto Dextrine 1 oz
Wyeast 1084
Secondary _____________
Roasted Barley - 4oz
Cocoa Nibs - 2oz
Fuggels (US) - .25oz
Dark DME - 4-8oz
Mash 2 gal @ 155F for 60 min
Heat mash to 170 then Sparge 3 times, first with 1 gallon sterile water at 170 degrees (most easily done with a brew bag), then two more times with wort.
Rolling boil for 60 min, making hop, cocoa, and MD additions. Cool with ice bath. Volume should be approximately 2.5 gallons. Do not add additional water.
Ferment in primary for 7 days in the low 70's.
Heat mixture of Barley, Cocoa nibs, Dark DME (enough to exceed SG in primary by .010), and Fuggles in enough water to increase total volume in secondary to three gallons. This should be approximately half a gallon. Heat mixture to rolling boil then reduce to 150 for 30 min. Cool to below 100 degrees then strain and add to secondary container. Rack on top of this mixture, being sure to take 1/3 of the trub into secondary.
Fermentation will restart noticably. Sit in secondary for 14-20 days.
Bottle with 2.3 oz of corn sugar dissolved in 3cups of boiling water.
Condition in bottle 4 weeks minimum before serving. Chill 24 hours before opening.
This creates a dark, heady beer that is heavy on bitterness and cocoa aroma/flavor, complimented by the esters produced at the high range of the yeasts tolerance. My wife compares it to drinking bitter cocoa, and many remark that it is a good beer to serve to offset heavy sweet flavors or with desert/after dinner.
Batch Size: 3 gal
Boil Size: 2.0 gal
Boil Time: 60 min
Efficiency: 75%
OG: 1.049
FG: 1.012
ABV: 4.9%
Bitterness: 36 IBU
Color: 24 SRM
Maris Otter 4lb
Roasted Barley 8oz
CaraMunich 8oz
Golden Naked Oats 8oz
Fuggels (US) - 1 oz 60min
Cocoa Nibs - 4 oz 5min
Palisades (US) .25oz 1 min
Malto Dextrine 1 oz
Wyeast 1084
Secondary _____________
Roasted Barley - 4oz
Cocoa Nibs - 2oz
Fuggels (US) - .25oz
Dark DME - 4-8oz
Mash 2 gal @ 155F for 60 min
Heat mash to 170 then Sparge 3 times, first with 1 gallon sterile water at 170 degrees (most easily done with a brew bag), then two more times with wort.
Rolling boil for 60 min, making hop, cocoa, and MD additions. Cool with ice bath. Volume should be approximately 2.5 gallons. Do not add additional water.
Ferment in primary for 7 days in the low 70's.
Heat mixture of Barley, Cocoa nibs, Dark DME (enough to exceed SG in primary by .010), and Fuggles in enough water to increase total volume in secondary to three gallons. This should be approximately half a gallon. Heat mixture to rolling boil then reduce to 150 for 30 min. Cool to below 100 degrees then strain and add to secondary container. Rack on top of this mixture, being sure to take 1/3 of the trub into secondary.
Fermentation will restart noticably. Sit in secondary for 14-20 days.
Bottle with 2.3 oz of corn sugar dissolved in 3cups of boiling water.
Condition in bottle 4 weeks minimum before serving. Chill 24 hours before opening.
This creates a dark, heady beer that is heavy on bitterness and cocoa aroma/flavor, complimented by the esters produced at the high range of the yeasts tolerance. My wife compares it to drinking bitter cocoa, and many remark that it is a good beer to serve to offset heavy sweet flavors or with desert/after dinner.
