Spice, Herb, or Vegetable Beer Dark Chocolate Stout - Home Brew Forums
Home Brew Forums > HomeBrewTalk.com Recipe Database > Specialty, Fruit, Historical, Other Homebrew Recipes > Spice, Herb, or Vegetable Beer Dark Chocolate Stout

Reply
 
Thread Tools
Old 09-14-2009, 08:25 PM   #1
BarleyWater
 
BarleyWater's Avatar
Recipes 
 
Jan 2007
Armpit of Dallas (Irving), TX
Posts: 2,204
Liked 23 Times on 17 Posts


Recipe Type: All Grain   
Yeast: Nottingham   
Yeast Starter: no   
Batch Size (Gallons): 6   
Original Gravity: 1.053   
Final Gravity: 1.013   
IBU: 24.7   
Boiling Time (Minutes): 90   
Color: 39 SRM   
Primary Fermentation (# of Days & Temp): 14 @ 66F   
Tasting Notes: Like liquid dark chocolate.   

2009 Alamo City Cerveza Fest Gold Medal Winner

Ingredients
Brewhouse Efficiency: 82.00%

7 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 69.77 %
1 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 9.30 %
1 lbs Chocolate Malt (350.0 SRM) Grain 9.30 %
8.0 oz Roasted Barley (500.0 SRM) Grain 4.65 %

2.00 oz Crystal [3.10 %] (90 min) Hops 20.9 IBU
0.50 oz Crystal [3.10 %] (30 min) Hops 3.8 IBU

0.60 oz Chocolate Extract (Bottling 0.0 min) Misc
8.00 oz Cocoa Powder (Boil 0.0 min) Misc
12.0 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 6.98 %

1 Pkgs Nottingham (Danstar #-) Yeast-Ale

Mash Profile

Single Infusion
60 min Mash In Add 16.00 qt of water at 163.3 F 154.0 F
10 min Mash Out Add 8.00 qt of water at 199.2 F 168.0 F


This beer is for dark chocolate lovers. It has a distinct bitter dark chocolate flavor, full body and amazing chocolate aroma. The addition of the lactose is a must, without it the body will be lacking and the beer will be too bitter to enjoy, and the extract at bottling is what really make the aroma pop. Back off on the IBUs by about 8 and bump the lactose up to a full pound, and you will have a great clone of Youngs Double chocolate.


__________________

Fermenting: Nada
On Tap:Cran Wit, Dr Pepper Dubbel, Cascadian Pale Ale, Dark Chocolate Stout, Imperial Stout, Brown Mild, Schwarzbier
On Board: IIPA


www.franconiabrewing.com

4
People Like This 
Reply With Quote
Old 09-15-2009, 03:25 PM   #2
FishinDave07
Recipes 
 
Oct 2007
South Florida
Posts: 1,364
Liked 2 Times on 2 Posts


This...looks...GREAT! I love the chocolate malt/roasted barley combo in stouts. I think the chocolate extract at bottling is what i've been missing. Hows the body? I might wanna mash at 156-158F.


__________________
Primary: Nothing
Secondary: DFH Punkin Ale
Bottled/Conditioning: Cigar City Jai Alai IPA Clone, Apple Jack 1.0, Apple Jack 2.0
Drinking: Yakima Blonde (Imperialized), Banana Wheat, Russian Imperial Stout, and anything i can get my hands on
On Deck: Watermelon Wheat, Red Panda Ale, Gluten Free Brown Ale, Mojito IPA, Smoked Pepper Stout

beowulf Likes This 
Reply With Quote
Old 09-16-2009, 03:54 PM   #3
BarleyWater
 
BarleyWater's Avatar
Recipes 
 
Jan 2007
Armpit of Dallas (Irving), TX
Posts: 2,204
Liked 23 Times on 17 Posts


The large amount of dark grains adds a slight bitter note that really helps the dark chocolate flavor come through. Any noble hop variety could be used, I had Crystal laying around this time and it's close enough, you just don't want a whole lot of hop profile coming through in the final beer. Also, more than the hop used, I think the BU:GU ratio is the most important thing here, keep it around 0.46 - 0.48.

The lactose adds a significant amount of body to the final beer. That said, I realized my thermometer was a couple degrees off last time I made this beer, so my mash temp was probably more like 156 anyway, and it was the best batch yet.
__________________

Fermenting: Nada
On Tap:Cran Wit, Dr Pepper Dubbel, Cascadian Pale Ale, Dark Chocolate Stout, Imperial Stout, Brown Mild, Schwarzbier
On Board: IIPA


www.franconiabrewing.com


 
Reply With Quote
Old 03-29-2010, 04:00 AM   #4
DFoster
Recipes 
 
Dec 2009
Missouri
Posts: 73
Liked 1 Times on 1 Posts


Has anyone else tried brewing this?

 
Reply With Quote
Old 05-26-2010, 01:07 PM   #5
carrotmalt
Recipes 
 
Oct 2008
.
Posts: 477
Liked 8 Times on 7 Posts


I brewed up a batch pretty close to your recipe, and I intended to take your advise and go with a full pound of lactose and bit lower IBUs for a Youngs Chocolate Stout clone (My wife fell in love with Youngs a couple months ago at the Yard House). As I mention in this post, my yeast kinda petered out for an FG of only 1.023. I just racked it from primary into a keg last night and it still hasn't lowered any more.

Questions:

Should I still use a full pound of lactose, back it down a bit, or not even use it since there seems to be other left over sugars already there? I planned to add it and a half an oz. of chocolate flavoring when I racked it to the keg, but I haven't yet.

Should I rack it to another keg in a week or so? I usually don't use a secondary, but I thought maybe I should just to reduce chocolate sludge.

Also, I've read that these chocolate stouts need some age to mellow out. How long does it usually take you from grain to glass?

I'm anxious to try and impress the wife with this so hopefully it'll turn out.

Thanks in advance!
__________________
I like a little more beer in my beer.

 
Reply With Quote
Old 06-01-2010, 06:03 PM   #6
Redhawk
Recipes 
 
Feb 2010
Nashville,, TN
Posts: 24


What do you guys use for the chocolate extract for bottling?

 
Reply With Quote
Old 06-03-2010, 06:11 PM   #7
Olddog
Recipes 
 
May 2010
Hillsboro, OR
Posts: 124
Liked 2 Times on 2 Posts


Quote:
Originally Posted by Redhawk View Post
What do you guys use for the chocolate extract for bottling?
Not sure what anyone else uses but I am going to use this when I brew this recipe.

 
Reply With Quote
Old 06-03-2010, 06:37 PM   #8
mjgrazi
Recipes 
 
Mar 2010
PA
Posts: 4

Quote:
Originally Posted by Redhawk View Post
What do you guys use for the chocolate extract for bottling?
I bought the chocolate extract from Northern Brewer when I bought my ingredients. Haven't brewed yet though, so I can't tell you how it is.

 
Reply With Quote
Old 06-27-2010, 07:24 AM   #9
Putzenbrau
Recipes 
 
Sep 2008
Posts: 12

Does this really make six gallons of beer? You're only using six gallons of water between the mash and sparge water, so I would expect the actual yield to be significantly less - how much do you generally get from this recipe?

 
Reply With Quote
Old 06-27-2010, 03:52 PM   #10
BarleyWater
 
BarleyWater's Avatar
Recipes 
 
Jan 2007
Armpit of Dallas (Irving), TX
Posts: 2,204
Liked 23 Times on 17 Posts


carrotmalt, how did it turn out? Sorry I didn't respond sooner, I imagine you have already decided what to do at this point. The first pint or two after kegging is gonna have some chocolate sludge in it but after that it will be fine. Grain to glass is usually two weeks, 10 days in the fermenter then a couple to crash and then carb in the keg.

Any chocolate extract from the store should be fine. I either get mine from Whole Foods or order it online from http://www.adamsextract.com/.

Putz, sparge water isn't listed in the recipe, just mash water and then a little to bring up the temp to mash out (which I actually don't use now that I'm using a HERMS). Sparge until you hit you necessary pre-boil volume, for me about 7.5 gallons to get 6 after the boil, leave .5 behind with the trub to get 5.5 into the fermenter, then leave another .5 behind with the yeast to get 5 gallons of finished beer into the keg.


__________________

Fermenting: Nada
On Tap:Cran Wit, Dr Pepper Dubbel, Cascadian Pale Ale, Dark Chocolate Stout, Imperial Stout, Brown Mild, Schwarzbier
On Board: IIPA


www.franconiabrewing.com

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Spice, Herb, or Vegetable Beer Dark Nebula Chocolate Coffee Stout Staylow Specialty, Fruit, Historical, Other Homebrew Recipes 0 01-12-2014 06:57 PM
Brooklyn Chocolate Stout - Dark Chocolate? Leukass Recipes/Ingredients 0 09-02-2013 11:20 AM
Dark Cherries in Chocolate Stout themalman Recipes/Ingredients 12 12-10-2011 08:01 PM
2nd Batch: Dark Chocolate Cherry Stout cyfan964 Beginners Beer Brewing Forum 21 12-05-2010 02:47 AM
My Double Dark Chocolate Stout recipe...thoughts? DFoster Recipes/Ingredients 4 04-19-2010 10:57 PM


Forum Jump