Spice, Herb, or Vegetable Beer Five Horizons Chocolate Stout - Home Brew Forums
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Old 06-13-2009, 02:01 AM   #1
michael.berta
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May 2007
Posts: 519
Liked 18 Times on 16 Posts


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
bacbrewery
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Mar 2010
Cleveland
Posts: 4

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
MikeRoBrew1
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Sep 2010
Minneapolis
Posts: 394
Liked 1 Times on 1 Posts


Any comments if I decide to leave out the 'essence'? Thanks for the neat recipe.
__________________
My brew blog:
http://www.mikerobrew.blogspot.com
Follow me on Twitter @WakeMikey

 
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Old 02-22-2011, 08:08 PM   #4
michael.berta
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May 2007
Posts: 519
Liked 18 Times on 16 Posts


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
PSJudders
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Mar 2011
Nashville, TN
Posts: 2

Unsweetened cocoa powder?

 
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Old 05-17-2011, 04:05 PM   #6
Tinga
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May 2010
MN
Posts: 1,123
Liked 39 Times on 30 Posts


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
penutbuttrdeath
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Jun 2010
Arvada, Colorado
Posts: 53

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
marcelo
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Jan 2008
Posts: 101
Liked 2 Times on 1 Posts


how it turn out?

 
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Old 11-17-2011, 01:51 PM   #9
dfess1
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Mar 2011
Flourtown, PA
Posts: 1,414
Liked 99 Times on 72 Posts


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
dfess1
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Mar 2011
Flourtown, PA
Posts: 1,414
Liked 99 Times on 72 Posts


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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