Ss Brewtech’s Biggest Baddest Holiday Giveaway Ever!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Stout Recipe: Less coffee, more chocolate
Thread Tools
Old 01-16-2013, 02:16 AM   #1
Feedback Score: 0 reviews
Join Date: Nov 2010
Location: Boston, MA
Posts: 272
Liked 52 Times on 39 Posts
Likes Given: 2

Default Stout Recipe: Less coffee, more chocolate

Hi everyone,
I'm working on a stout recipe. I want it to have more milder chocolate notes than coffee / bitter roasted notes. I also had the idea to add some Belgian candi syrup at the end of the boil to give it some of those dark fruit notes found in a quad. This is the recipe I came up with and I'm looking for any feedback on it:

  • 14# American 2 Row
  • 2# Crystal 60
  • 8 oz Black Patent Malt **
  • 8 oz Roasted Barley **
  • 1# Chocolate Malt
  • 1# D-180 Belgian Candi Surup

2oz Northern Brewer, 60 min
1oz Goldings, East Kent, 30 min
1oz Fuggles, 20 min
1oz Fuggles, 5 min

Yeast: WLP007 (Dry English Ale)

** Would swapping out either the black patent or the roasted barley for Carafa III help because it might be milder? I don't want to eliminate the roasted coffee like flavors, just tone them down in comparison to the milder and perhaps sweeter chocolate notes.

MrHadack is offline
Reply With Quote
Old 01-19-2013, 06:54 PM   #2
Feedback Score: 0 reviews
Join Date: Jun 2012
Location: San Jose, California
Posts: 434
Liked 51 Times on 46 Posts
Likes Given: 13


I'd ditch both the black malt and roasted barley if you don't want coffee flavors. Add 24 oz. Munich malt 10L and back off the chocolate malt to only 8 oz. I'd substitute the 2 row for a floor malted British Pale. I use a Warminster Floor-Malted Maris Otter.

buzzerj is offline
Reply With Quote
Old 01-19-2013, 10:58 PM   #3
Feedback Score: 0 reviews
Join Date: Mar 2011
Location: Fraser, MI
Posts: 531
Liked 11 Times on 11 Posts
Likes Given: 2


I still haven't found a better base stout recipe than BierMuncher's Ode to Arthur.
If you want a dry stout, use WLP007, it'll pull any sweetness out.
If you want something a little sweeter, use WLP004.
If you want really sweet, ditch any acid malt and add some lactose.
If you want less bite in your dark grains, add them at vorlauf, or cold steep them the night before and add that to the end of the boil.

My favorite iteration of Ode to Arthur used WLP004, dark grains at vorlauf, and I pressure fermented it in a corny at 7psi until it was done.
It was amazing, and had so many more subtle tones of caramel, toffee, chocolate and espresso, with no bitterness than when I fermented normally.

p.s. A stout without roasted barley is a porter.
wolfman_48442 is offline
Reply With Quote
Old 01-20-2013, 03:18 AM   #4
Feedback Score: 0 reviews
Join Date: Jul 2008
Location: houston
Posts: 1,515
Liked 103 Times on 93 Posts
Likes Given: 5


I'd drop the total amount of roasted barley and black patent, probably by about half. you can drop one or the other or a little of each. If you can find pale chocolate malt or chocolate rye, use it in place of some or all of the chocolate malt.
Say no to intolerance: love gluten and lactose.
kingwood-kid is offline
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Cream Stout Recipe...suggestions for adding chocolate/coffee flavor? lpstudio18 Recipes/Ingredients 4 08-31-2011 03:30 PM
First by-myself recipe- Chocolate Coffee stout Turfmanbrad Recipes/Ingredients 5 08-11-2011 03:14 PM
Recipe suggestions - Chocolate Coffee Milk Stout b4k4 Recipes/Ingredients 3 01-20-2011 03:19 PM
Chocolate Coffee Cream Stout Recipe Help Boyd Recipes/Ingredients 7 09-22-2010 01:25 AM
chocolate coffee stout recipe critque bkov Recipes/Ingredients 7 03-16-2010 12:20 PM

Forum Jump

Newest Threads