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Old 10-05-2012, 06:27 PM   #1
JordanThomas
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Default Need help with Brooklyn Black Chocolate Stout Clone

Hey everyone,

I just threw this recipe together based on the stuff listed on Brooklyn Brewery's website for their Black Chocolate Stout. I searched around with a few results where people had looked, but no real recipes with feedback. I don't know of a yeast that attenuates from 21.7 plato (1.090) to 1.016 to acheive the 10% ABV. I'm hoping the brewinary geniuses of this forum would be able to assist. Here goes nothin':

Title: Brooklyn Black Chocolate Stout Clone
Author: JordanThomas

Brew Method: All Grain
Style Name: Russian Imperial Stout
Boil Time: 60 min
Batch Size: 5.5 gallons
Boil Size: 7.5 gallons
Efficiency: 75%

STATS:
Original Gravity: 1.096
Final Gravity: 1.022
ABV (standard): 9.72%
IBU (rager): 56.05
SRM (morey): 40

FERMENTABLES:
13 lb - Pale 2-Row (65%)
2 lb - Caramel / Crystal 150L (10%)
1 lb - Wheat (5%)
1.5 lb - Chocolate (7.5%)
1.5 lb - Roasted Barley (7.5%)
0.5 lb - Black Barley (2.5%)
0.5 lb - Black Malt (2.5%)

HOPS:
1 oz - Willamette (AA 4.5) for 60 min, Type: Pellet, Use: Boil
1 oz - Fuggles (AA 4.5) for 60 min, Type: Pellet, Use: Boil
1 oz - Fuggles (AA 4.5) for 30 min, Type: Pellet, Use: Boil
1 oz - Willamette (AA 4.5) for 30 min, Type: Pellet, Use: Boil
0.5 oz - Willamette (AA 4.5) for 5 min, Type: Pellet, Use: Boil
0.5 oz - Fuggles (AA 4.5) for 5 min, Type: Pellet, Use: Boil

MASH STEPS:
1) Temperature, Temp: 154 F, Time: 60 min

YEAST:
Danstar - Nottingham Ale Yeast
Starter: No
Form: Dry
Attenuation (avg): 77%
Flocculation: High
Optimum Temperature: 57 F - 70 F

Thoughts? Ideas? Input?


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Old 12-01-2012, 06:09 PM   #2
kimskibrewing
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How did this turn out? Looking to do something similar this weekend. Thanks!


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Old 12-03-2012, 01:57 AM   #3
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Didn't end up brewing it. Figured I would just let it go. No feedback and I'm no pro.
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Old 12-03-2012, 08:02 PM   #4
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i'd half all the grains (except the 2-row and maybe the chocolate). waaay too much dark malt
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Old 12-03-2012, 08:21 PM   #5
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Quote:
Originally Posted by dcp27 View Post
i'd half all the grains (except the 2-row and maybe the chocolate). waaay too much dark malt
That & way to much crystal as well. You want to keep all your specialty malts at or below 15% of the total grain bill.
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Old 03-16-2013, 03:26 AM   #6
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So Brooklyns black chocolate stout is on of my favorites... when would I add the chocolate and how could I do this at an extract and grain steeping level...

Bottled- Scottish ale
Secondary- Strawberry blonde ale
Primary-Perves cider (11.2%)
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Old 03-16-2013, 06:53 PM   #7
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Quote:
Originally Posted by jason_g View Post
So Brooklyns black chocolate stout is on of my favorites... when would I add the chocolate and how could I do this at an extract and grain steeping level...

Bottled- Scottish ale
Secondary- Strawberry blonde ale
Primary-Perves cider (11.2%)
I don't have a good recipe, but the beer doesn't contain any actual chocolate.
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Old 03-16-2013, 07:04 PM   #8
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here is the recipe
Brooklyn Black Chocolate Stout Clone


Brewer: Triple Freak Email: -
Beer: Brooklyn Black Chocolate Stout Clone Style: Imperial Stout
Type: Extract w/grain Size: 6.5 gallons
Color: 166 HCU (~50 SRM)
Bitterness: 74 IBU
OG: 1.088 FG: 1.022
Alcohol: 8.5% v/v (6.6% w/w)
Grain: 8.0 lb. British pale
1.0 lb. Wheat malt
1.0 lb. British chocolate
5 oz. British black patent
.75 lb. Roasted barley
1.0 lb. Rolled oats
Boil: minutes SG 1.076 7.5 gallons
6.5 lb. Light malt extract
Hops: 2.0 oz. Cascade (6% AA, 60 min.)
3.0 oz. Kent Goldings (5% AA, 60 min.)
1.0 oz. Willamette (5% AA, 30 min.)
.5 oz. Kent Goldings (5% AA, 15 min.)


Recipe posted
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Old 08-20-2013, 06:41 PM   #9
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For what it's worth, they also don't sparge when they brew this stuff.
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Old 01-10-2014, 02:46 PM   #10
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sorry to revive a very old thread, but I love this beer and am about to brew my own similar version...

previous poster - that isn't the recipe, looking at their website and list of ingredients...

http://brooklynbrewery.com/brooklyn-...hocolate-stout

IBU is 51
ABV is 10%

Willamette and American Fuggle

the book "Beer Captured" has the following for Brooklyn Black Chocolate Stout - which you could adjust to 51 IBU and use the right hops (above), plus up the percentages across the board to get to 10% ABV - He suggests mashing at 152 for 90 minutes - which I'd agree with to get the yeast to get to 10%

OG: 1.089
FG: 1.022
SRM: 100+
IBU: 47
ABV: 8.4%

14lb British 2-row
1lb US Wheat malt
15oz British chocolate malt
7oz British roasted barley
4oz flaked wheat
3oz British black patent malt
(90 minute mash @ 152F)

2.5oz EKG @ 90 minutes
0.5oz EKG @ 15 minutes
0.5oz Cascade @ 15 minutes
0.5oz Willamette @ 5 minutes
0.5oz Cascade @ 5 minutes

Yeast: 1056 or 1028 - but personally I plan to use 1726 and ferment around 65 - it will handle the high alcohol and will end up fairly clean with some plum and dark fruit esters.


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