Spice, Herb, or Vegetable Beer Chocolate Stout anyone?

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Brewpastor

Beer, not rocket chemistry
Joined
Feb 16, 2006
Messages
4,628
Reaction score
66
Location
Corrales, New Mexico
Recipe Type
All Grain
Yeast
Wyeast 1187
Yeast Starter
yes
Batch Size (Gallons)
20
Original Gravity
1.092
Final Gravity
1.025
Boiling Time (Minutes)
90
IBU
72
Color
33.3 srm
Primary Fermentation (# of Days & Temp)
1 week
Secondary Fermentation (# of Days & Temp)
2 weeks
Additional Fermentation
add forever
Theobroma Cacao Imperial Stout
13-F Russian Imperial Stout

Size: 20.0 gal
Efficiency: 70.0%
Attenuation: 73.0%
Calories: 309.78 per 12.0 fl oz

Original Gravity: 1.092 (1.075 - 1.095)
Terminal Gravity: 1.025 (1.018 - 1.030)
Color: 33.3 (30.0 - 40.0)
Alcohol: 8.9% (8.0% - 12.0%)
Bitterness: 72.05 (50.0 - 90.0)

Ingredients:
40 lbs Pilsner Malt
25 lbs American 2-row
4.0 lbs Chocolate Malt
3.0 lbs Crystal Malt 120°L
1.0 lbs Roast Barley
5.0 lbs Chocolate (unsweetened) - added during boil, boiled 10.0 min
4.0 lbs Jaggery (palm sugar)
4.0 oz Simcoe (13.0%) - added during boil, boiled 90 min
2.0 oz Simcoe (13.0%) - added during boil, boiled 20.0 min
1 oz Simcoe (13.0%) - added during boil, boiled 10.0 min
2.0 oz Simcoe (13.0%) - added during boil, boiled 5 min
0.0 ea WYeast 1187 Ringwood Ale
 
Anyone know of a good extract based chocolate stout recipe... I could even maybe go for a combination of chocolate and espresso stouts but my first batch of homebrew just went in the fermenter this weekend and my skillz aren't up to the all grain challenge yet.

AE
 
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