Looking for a Chocolate Stout Recipe

Does anyone have an all grain chocolate stout recipe that they like and are willing to share? I thought this would be a nice brew to have around come fall.

BYO has a recipe: Youngs Double Chocolate Stout clone (May-Jun. 06) and IIRC it might be in the clone brews issue.

Check out the recipe database (https://www.homebrewtalk.com/forumdisplay.php?f=68) There are some chocolate stout recipes there.

Lil' Sparky said:

Check out the recipe database (https://www.homebrewtalk.com/forumdisplay.php?f=68) There are some chocolate stout recipes there.

Click to expand...

I did look there. The problem with the recipe database is that there is very little feedback on the recipes either from the original formulator or others. It is very hard to tell if the recipe is a winner or a dud.

I understand. It's hard to tell if a recipe is any good. Personally I would only post a recipe I really like. Unfortunately, I won't be brewing a chocolate stout any time soon to provide feedback since chocolate in beer doesn't sound very appealing to me. BUT, I can recommend the oatmeal stout recipe that I posted - one of my favorites!

Brewpastor's a reliable source. If you want to try a big beer that's a chocolate stout, check out his recipe and divide everything by 4. If you want something a little less intimidating, then just scale everything back a little more. OR, just send him a PM and ask him directly what he thinks and what changes you could make to get what you're looking for.

Best stout I've made, I wound up just using 100% cocoa powder 1 cup 10 minutes left in boil and 1/2ish to 3/4ish cup boiled with priming sugar and lactose before bottling. This beer was wonderful, and the chocolate came through strong, but not too strong:

BADCOW Stout

Recipe Type: All Grain
Yeast: WLP004 Irish Ale Yeast
Yeast Starter: 2 days, 1 cup DME
Batch Size (Gallons): 5.5
Original Gravity: 1.061
Final Gravity: 1.020
IBU: 36
Boiling Time (Minutes): 60
Color: F'in Black
Primary Fermentation (# of Days & Temp): 7 days @ 168F
Secondary Fermentation (# of Days & Temp): 10 days @ 170F

8lb Maris Otter
1.5lb Flaked Oats
1lb Chocolate Wheat
.25lb Roasted Barley
.25lb Special B

.75oz Target 30min
1oz Fuggles 60min

1 Cup Lactose Secondary
4 Tablespoons Belgian Dark Cocoa Powder Secondary

4 Tablespoons Belgian Dark Cocoa Powder Bottling Time

Mashed at 154 for 60 minutes
Batch Sparged with 186F Water


Name Interpretation:
C.O.W: Chocolate Oatmeal Wheat
BAD = BD = Belgian Dark (chocolate)
COW = lactose additions