I've been wanting to make an over-the-top chocolate stout for awhile now. I talked to a few experienced brewers, and they all said to go overkill on the flavors you want, then back off on later batches if needed. With that in mind, I came up with essentially a 6x death-by-chocolate stout. Many double chocolate stout recipes I have come across use 8 oz. of cocoa powder in the boil or 6 oz. or cacao nibs in the secondary. I have decided on 8 oz. cocoa powder, 8 oz. dark cocoa powder, and 6 oz. cacao nibs. Because many Young's Double Chocolate Stout clones call for 1.0 lb of lactose, I decided to double this to keep the sweetness intact as well.
My main concerns are if there are any unintended consequences of using this much chocolate flavor, and if the extra lactose is really needed. Any other ideas to enhance the recipe would be appreciated as well!
Style: 6x Chocolate Stout
OG: 1.071
Type: Extract
FG: 1.020
ABV: 6.67 %
IBU's: 32.5
Efficiency: 70 %
Color: 43.2 SRM
Batch Size: 5.00 L
Boil Time: 60 minutes
Fermentation Steps
Primary - 7 days @ 68°F
Secondary - 14 days @ 68°F
Bottle - 21 days @ 68°F
Grains & Adjuncts
6.0 lb Light DME
1.0 lb Roasted Barley
0.75 lb Chocolate Malt
0.50 lb Crystal 60°
0.50 lb Carapils
2.0 lb Lactose
Hops
1 oz. Cluster - 60 minutes
1 oz. East Kent Golding - 10 minutes
Yeast
1 Package Danstar Nottingham Yeast
Extras
8 oz. Cocoa Powder, Boil - 15 minutes
8 oz. Dark Cocoa Powder, Boil - 15 minutes
6 oz. Cacao Nibs, Secondary - 14 days
2.75 oz. Priming Sugar
My main concerns are if there are any unintended consequences of using this much chocolate flavor, and if the extra lactose is really needed. Any other ideas to enhance the recipe would be appreciated as well!
Style: 6x Chocolate Stout
OG: 1.071
Type: Extract
FG: 1.020
ABV: 6.67 %
IBU's: 32.5
Efficiency: 70 %
Color: 43.2 SRM
Batch Size: 5.00 L
Boil Time: 60 minutes
Fermentation Steps
Primary - 7 days @ 68°F
Secondary - 14 days @ 68°F
Bottle - 21 days @ 68°F
Grains & Adjuncts
6.0 lb Light DME
1.0 lb Roasted Barley
0.75 lb Chocolate Malt
0.50 lb Crystal 60°
0.50 lb Carapils
2.0 lb Lactose
Hops
1 oz. Cluster - 60 minutes
1 oz. East Kent Golding - 10 minutes
Yeast
1 Package Danstar Nottingham Yeast
Extras
8 oz. Cocoa Powder, Boil - 15 minutes
8 oz. Dark Cocoa Powder, Boil - 15 minutes
6 oz. Cacao Nibs, Secondary - 14 days
2.75 oz. Priming Sugar