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Old 06-13-2009, 02:01 AM   #1
michael.berta
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Default All-Grain - Five Horizons Chocolate Stout

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
IBU: 30 Tinseth
Boiling Time (Minutes): 60
Color: 39 SRM
Primary Fermentation (# of Days & Temp): 28 days 65 degrees
Additional Fermentation: nope
Secondary Fermentation (# of Days & Temp): 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
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Old 09-09-2010, 01:04 PM   #2
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Has anyone else tried this recipe? If so, how did it turn out? I am looking for a really chocolaty chocolate stout.
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Old 02-16-2011, 11:42 PM   #3
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Any comments if I decide to leave out the 'essence'? Thanks for the neat recipe.
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Old 02-22-2011, 08:08 PM   #4
michael.berta
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Quote:
Originally Posted by MikeRoBrew1 View Post
Any comments if I decide to leave out the 'essence'? Thanks for the neat recipe.
I use it for chocolate aroma. so you might have less chocolate aroma. probably not a big deal.
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Old 04-10-2011, 09:53 PM   #5
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Unsweetened cocoa powder?
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Old 05-17-2011, 04:05 PM   #6
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bump

Swmbo wants to make a chocolate stout. This one seems like a nice simple recipe with lots of chocolate. was it unsweetened cocoa powder? has anyone else made this recipe? how did it turn out?
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Old 06-01-2011, 05:19 AM   #7
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Just made this tonight. Everything the same but came out OG 1.084. Will let you know how it comes out in a couple weeks. So far tastes good... Coco crisp style
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Old 11-14-2011, 06:29 PM   #8
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how it turn out?
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Old 11-17-2011, 01:51 PM   #9
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I just brewed this on 11/15/2001. I scaled it back to a 5 gal batch, and used the 8oz container of Hershey's Unsweetened Cocoa Powder. I can report what the gravity sample tastes like, but when I rack this beer, it'll be going on some PB2 (trying to make a reese's peanut butter cup stout).
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Old 11-28-2011, 01:25 PM   #10
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So the gravity sample was pretty tasty, but not very chocolaty. I added more, along with 3/4 lb of lactose, and a lb of PB2 into the secondary. We will see how this comes out in a week or two.

That said, I would definitely make the stout again, as it was a pretty good stout.
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