Chaos_Being
Well-Known Member
Firstoff, I'll give credit where it is due- I'm tweaking sirsloop's German Chocolate Stout recipie as a base, and taking inspiration from some of the other stout/chocolate stout recipies I've seen traded here. I don't have any brewing software (yet!), so I'm going with my intuition on some of the changes...that's how I usually cook, anyways. Let me know how it sounds!
3 gallon boil, 5 gallon batch.
.5lb cracked roasted barley- steep for 30 min
.5lb cracked chocolate malt- steep for 30 min
4 lbs light DME
6 lbs dark DME
6-8oz cocoa powder (wavering on the amount of this to use)
.5-.75oz Nugget @ 60 min
1oz Williamette @ 15 min
1oz vanilla extract, 2oz chocolate extract in the secondary.
I'm aiming for an SG of ~1.080 or so.
I'm planning on using Nottingham, and I have 2 packets available. I already have most of the ingredients as well, save the chocolate malt and 1lb of light DME. The main variables at this point are the amount of bittering hops- the original recipie called for .5oz, but since I am adding a little more DME, I'm wondering if I should bump it up a bit. I'm not a hophead, but I don't want this to be too sweet either. (If necessary, I could put a full ounce in there- I already have the hops on hand.) Like many others making chocolate stouts it seems, the one I have in mind is Young's- only a bigger version of it. I wouldn't want to be much more bitter than that (relatively that is.)
The orginal recipie also called for 4oz of cocoa powder at flameout, I feel inclined to increase it (as in Tuck's Chocolate RIS recipie- he used 8oz.) I'm also wondering if I should add it in the entire boil (as I have seen done in some other chocolate stout recipies,) or emulsify it in some liquid and add it to the primary- this would allow me to leave the trub behind in the pot. If I add the cocoa in the boil, I think I'd have to just dump everything into the primary, so the cocoa could sit in there while the beer is fermenting. I also wonder if boiling it would drive off some of the flavor/aroma of the cocoa as well.
As for the extracts, I figure I'll taste it when I'm ready to rack to secondary, and use that as a guide to how much I want to add. I want to add it to the secondary vs. the primary as to not lose flavor from the extract during fermentation. His original numbers sound pretty good though.
I'd appreciate any feedback! (and note to self- get some brewing software to help me formulate recipies!)
3 gallon boil, 5 gallon batch.
.5lb cracked roasted barley- steep for 30 min
.5lb cracked chocolate malt- steep for 30 min
4 lbs light DME
6 lbs dark DME
6-8oz cocoa powder (wavering on the amount of this to use)
.5-.75oz Nugget @ 60 min
1oz Williamette @ 15 min
1oz vanilla extract, 2oz chocolate extract in the secondary.
I'm aiming for an SG of ~1.080 or so.
I'm planning on using Nottingham, and I have 2 packets available. I already have most of the ingredients as well, save the chocolate malt and 1lb of light DME. The main variables at this point are the amount of bittering hops- the original recipie called for .5oz, but since I am adding a little more DME, I'm wondering if I should bump it up a bit. I'm not a hophead, but I don't want this to be too sweet either. (If necessary, I could put a full ounce in there- I already have the hops on hand.) Like many others making chocolate stouts it seems, the one I have in mind is Young's- only a bigger version of it. I wouldn't want to be much more bitter than that (relatively that is.)
The orginal recipie also called for 4oz of cocoa powder at flameout, I feel inclined to increase it (as in Tuck's Chocolate RIS recipie- he used 8oz.) I'm also wondering if I should add it in the entire boil (as I have seen done in some other chocolate stout recipies,) or emulsify it in some liquid and add it to the primary- this would allow me to leave the trub behind in the pot. If I add the cocoa in the boil, I think I'd have to just dump everything into the primary, so the cocoa could sit in there while the beer is fermenting. I also wonder if boiling it would drive off some of the flavor/aroma of the cocoa as well.
As for the extracts, I figure I'll taste it when I'm ready to rack to secondary, and use that as a guide to how much I want to add. I want to add it to the secondary vs. the primary as to not lose flavor from the extract during fermentation. His original numbers sound pretty good though.
I'd appreciate any feedback! (and note to self- get some brewing software to help me formulate recipies!)