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Old 04-11-2006, 11:20 AM   #1
Mar 2006
Posts: 17

Does anybody have a recipe (All grain, partial mash or extract) for a Youngs Double chocolate stout clone?

Or just a good chocolate stout recipe.

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Old 04-12-2006, 10:40 AM   #2
Jun 2005
Surprise, AZ.
Posts: 1,488
Liked 5 Times on 4 Posts

Beer Captured has the Brooklyn Black Chocolate Stout which I believe in an Imperial.

On Tap -
  1. 3 year old Oak Aged Bourbon Porter
  2. Irish Red Rye
  3. Robust Porter
  4. Russian Imperial Stout
  5. Mirror Pond Clone dry hopped with Citra
  6. Mirror Pond Clone dry hopped with Centennial
Primary - Nada
Secondary -
From man's sweat and God's love, beer came into the world. -- Saint Arnoldus

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Old 04-13-2006, 04:52 PM   #3
Baron von BeeGee
Beer Bully
Baron von BeeGee's Avatar
Jul 2005
Barony of Fuquay-Varina, NC
Posts: 5,397
Liked 23 Times on 22 Posts

Received the latest edition of BYO last night and it has a clone for Young's Double Chocolate (as well as Fuller's London Ale & Porter!).

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Old 04-13-2006, 05:12 PM   #4
Ivan Lendl
Ivan Lendl's Avatar
Feb 2006
Wimbledon Finals
Posts: 1,290
Liked 8 Times on 7 Posts

Heres a modified 'brooklyn chocolate stout' from the brewery:

3 lbs. dme
5 lbs. 2-row
1 lbs. chocolate malt
4 oz. roasted barley
6 oz. black patent

2 oz. fuggles (60 min.)
1 oz. willamette (10 min.)

irish ale yeast
8 tsp. gypsum
1/4 tsp. irish moss

og 1.052
ibu 32
Primary: empty
Secondary: empty
Bottled: Barbarian IPA
Up next: Configuration 9

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Old 04-17-2006, 05:37 AM   #5
Apr 2006
Posts: 125
Liked 1 Times on 1 Posts

Originally Posted by 1984CJ
Does anybody have a recipe (All grain, partial mash or extract) for a Youngs Double chocolate stout clone?

Or just a good chocolate stout recipe.
I love Youngs Double Chocolate I brewed this recipe from my LHBS and it was really good.

DAVID'S DOUBLE CHOCOLATE STOUT Purchase Kit: Liquid or Dry yeast

Dark brown, roasty, malty smooth, with a distinctive chocolatey finish
6 lbs. dark malt extract
1 lb. domestic special pale malt
1 lb. medium crystal malt
1/2 lb. roast unmalted barley
1/4 lb. chocolate malt
1/2 lb. oatmeal
1/2 - 3/4 cup unsweetened cocoa (add to end of boil)
1 oz. Northern Brewer (bittering)
1/2 oz. U.K. Fuggles (flavoring)
No finishing hops (add cocoa instead)
1 pkg. Windsor Ale Yeast (or White Labs English Ale or Wyeast #1968)
1 pkg. Bru-Vigor (yeast food)
3/4 cup corn sugar (priming)
O.G. - 1.049
F.G. - 1.012

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Old 04-29-2006, 01:24 AM   #6
Apr 2006
Northeastern Oklahoma
Posts: 3

I am also looking for the Youngs Chocolate recipe. I have copied the recipe that you posted but would ask that you also post the procedure in brewing this beer. I am fairly new to homebrewing so any additional information would be helpful. A step by step procedure to brewing this beer would be great, but any help would be greatly appriciated.

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Old 11-24-2011, 06:07 PM   #7
Mar 2011
Staunton, Va
Posts: 162
Liked 3 Times on 2 Posts

OK after looking at several different recipes, this is what I came up with. Only substitution I am using is STYRIAN Goldings instead of EAST Kent goldings. Can you tell me if this will effect recipe that much??? Also, what do you think about the rest of it?

I want it to be closer to the real thing at Beer smith is telling me that with 26 lbs of grain it will only be 6.8%! Is that right? Also I only have 15 gallon kettles. How would you up the alcohol to be more like clone"?

** Reason for substitution, beer store didnt have it**
10 Gallon batch

21 Lbs. Pale Malt 2 row
8 oz Breiss Roasted Barley 6 row UNMALTED lovibond 300
1 LB. Special B (Dingmens)
8 oz Breis Caramel malt 90L (recipe calls for 60)
1 Lb Chocolate Malt (6 row breiss LOVI 350)
8 0z Muntons Black Malt

1 lb Flaked OATS (recipe calls for MALTED, is this a big deal)

1.50 oz Cascade at 60 min.
1 oz fuggles at 10 min
1 oz SYRIAN goldings at 10 min
1 0z Williamette at 5 min
1 oz SYRIAN golding at 5 min.

2 Packages of Safale us-05

30g GYPSUM before boil.

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Old 11-24-2011, 06:15 PM   #8
Dec 2008
Posts: 394
Liked 15 Times on 12 Posts

The easy route...

3LBS light malt extract
1LB black strap molasses
3LBS pale chocolate
2LBS Munich
1/2LB brown sugar

This will make a very thick viscous stout. Don't fear the entire pound of molasses. The flavors will boil off...

Hop tets and willamette...

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