Anyone tied to Clone Southern Tier's Chocolate Stout??? - Home Brew Forums
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Old 06-04-2011, 01:55 AM   #1
Cubslover
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Dec 2010
West Lafayette, IN
Posts: 408
Liked 9 Times on 7 Posts



My brother in law and I stumbled upon this brew a few months ago and he's coming to visit again soon and is interested in getting in on a brew day. I thought we'd try to brew a clone of this while he's here.

Anyone?

The breakfast porter I brewed and have in the recipes here remind me 100% of the hops flavor profiles of that stout, I assume with the chocolate and lactose (I assume it takes), I'll have to add more quantity, but the ratios and types seem perfect.

As far as grains and malts, I'm thinking...

6lb Amber LME
2lbs 2-Row
1lb C50-60
1lb 8oz Chocolate malt
6oz Honey Malt
12oz Belgian Chocolate (enough?)
12oz Lactose (more?)


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"Some people are still alive only because it's illegal to kill them."

"To Clone" List:
- Sammy Smith's Winter Welcome
- Southern Tier Choklat Stout
- Rogue Dead Guy Ale
- Three Floyd's Gumballhead

 
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Old 06-05-2011, 10:24 PM   #2
djspray
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Mar 2010
Newton, MA
Posts: 25
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Are you talking about Chokolat? I haven't but would be curious if anyone has a recipe.


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Old 06-07-2011, 08:59 AM   #3
Cubslover
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Dec 2010
West Lafayette, IN
Posts: 408
Liked 9 Times on 7 Posts


Yeah. After I posted the OG Post, I realized it's spelled Choklat
__________________
"Some people are still alive only because it's illegal to kill them."

"To Clone" List:
- Sammy Smith's Winter Welcome
- Southern Tier Choklat Stout
- Rogue Dead Guy Ale
- Three Floyd's Gumballhead

 
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Old 06-07-2011, 09:04 AM   #4
Brew_4iT
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Apr 2011
Manchester, NH
Posts: 457
Liked 6 Times on 6 Posts


This is what it says on their sight:

11.0% abv • 195º L • Imperial Chocolate Stout • 22 oz / 1/6 keg
2-row barley / caramel 60 malt / barley flakes / chocolate malt / bittersweet Belgian chocolate / kettle hops: chinook & willamette

You can use beercalculus to adjust to the right IBU's, SRM, abv, etc.
I would llok at a typical Imperial stout recipe for a basis, plug in the variants (bittersweet chocolate, etc) than balance it out on that site. Good luck!


 
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Old 06-07-2011, 09:26 AM   #5
Brew_4iT
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Apr 2011
Manchester, NH
Posts: 457
Liked 6 Times on 6 Posts


hmmm I kind of want to try this now, sounds really good! Post up how it comes out if you do. You could probably get close doing a liquid extract base with specialty grains (trying to find out more info).

 
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Old 06-19-2011, 08:37 PM   #6
Cubslover
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Dec 2010
West Lafayette, IN
Posts: 408
Liked 9 Times on 7 Posts


Thanks Brew for the info.

I will adjust the recipe I started with and begin the calculations. Will update as I go.

Thanks again
__________________
"Some people are still alive only because it's illegal to kill them."

"To Clone" List:
- Sammy Smith's Winter Welcome
- Southern Tier Choklat Stout
- Rogue Dead Guy Ale
- Three Floyd's Gumballhead

 
Reply With Quote
Old 06-19-2011, 09:11 PM   #7
Cubslover
Recipes 
 
Dec 2010
West Lafayette, IN
Posts: 408
Liked 9 Times on 7 Posts


This is what I'm pretty much settled on...

Partial Mash:
2lb 8oz - 2 Row
1lb 8oz C60
1lb Chocolate Malt
1lb Flaked Barley

Remaining Fermentables:
6lb Amber LME
3lb 4oz Dark LME
1lb Light DME

Boil Profile:
First Wort - .5oz Chinook, .5oz Willamette
60min - .5oz Chinook. .75oz Willamette
20min - .75oz Willamette
15min - 1T Irish Moss
Flame out - 1lb Belgian Semi-Sweet Chocolate

Calculations
OG: 1.108
FG: 1.027
for 10.8% ABV

39 SRM
50.7 IBU

Fits the profile for a Russian Imperial Stout.

I still can't decide on a Liquid Yeast to use that will handle 11% alcohol and not give off the fruity esters.

Any help?
__________________
"Some people are still alive only because it's illegal to kill them."

"To Clone" List:
- Sammy Smith's Winter Welcome
- Southern Tier Choklat Stout
- Rogue Dead Guy Ale
- Three Floyd's Gumballhead

 
Reply With Quote
Old 06-19-2011, 10:00 PM   #8
Brew_4iT
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Apr 2011
Manchester, NH
Posts: 457
Liked 6 Times on 6 Posts


You could use a wine yeast, I wouldn't worry about fruitiness from yeast so much with a stout I'm pretty sure most stout yeast types are suppose to give off more of a fruitiness.

Another thing you can do is add yeast nutrient and potassium sort of like you would a mead. You would do it in stages at the beginning, middle and towards the end of fermentation but no later. This would help keep the yeast going strong.

You could also look on wyeast or white labs sites to find a suitable yeast strain for your requirements.
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"Good people drink good beer" -- Hunter S. Thompson

“The original American patriots were those individuals brave enough to resist with force the oppressive power of King George...Patriotism is more closely linked to dissent than it is to conformity and a blind desire for safety and security.”
― Ron Paul

 
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Old 06-19-2011, 10:43 PM   #9
Cubslover
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Dec 2010
West Lafayette, IN
Posts: 408
Liked 9 Times on 7 Posts


Thanks.
__________________
"Some people are still alive only because it's illegal to kill them."

"To Clone" List:
- Sammy Smith's Winter Welcome
- Southern Tier Choklat Stout
- Rogue Dead Guy Ale
- Three Floyd's Gumballhead

 
Reply With Quote
Old 06-19-2011, 11:20 PM   #10
Brew_4iT
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Apr 2011
Manchester, NH
Posts: 457
Liked 6 Times on 6 Posts


no problem... I'm surprised you haven't gotten many other comments???

I think it sounds delicious, will need quite a bit of time conditioning though. Probably three months at the least.


__________________
"Good people drink good beer" -- Hunter S. Thompson

“The original American patriots were those individuals brave enough to resist with force the oppressive power of King George...Patriotism is more closely linked to dissent than it is to conformity and a blind desire for safety and security.”
― Ron Paul

 
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