Samuel Smiths Organic Chocolate stout clone request

Nebbs · Nov 28, 2012

Hi everyone,

I recently tried Samuel Smiths Organic Chocolate stout and fell in love with the sweet chocolatey taste. I was wondering if anyone has a close clone or a good recipe for a sweet chocolate tasting stout like this I could try out. I havent had much luck with finding a "sweet chocolate stout" and am maybe considering lactose since its not fermentable. The recipe/ideas could be for either a extract or all grain but preferably all grain. I cant keg so anything requiring stopped fermentation wouldnt work. I would like to stay away from the artificial flavorings too if possible but am open to trying them if necessary.

Thanks in advance

Pie_Man · Nov 29, 2012

Yeah, Sam Smith makes a nice chocolate stout. It'll probably be difficult to clone exactly, I don't think their yeast is sold commercially and their website doesn't disclose the type of chocolate used. The bottle states they use roasted chocolate malt and organic cocoa (http://www.samuelsmithsbrewery.co.uk/organicchocolatestout.html). I haven't read that they use lactose, but that's up to you. This site states "roasted barley flavor" (http://www.merchantduvin.com/brew-samuel-smith-organic-choc-stout.php), I'm not sure if that roasted barley flavor comes from the roasted chocolate malt alone, or if roasted barley is used as well.

I've not used actual cocoa in my beers thus far, I'd recommend researching the proper ways to use this ingredient in your beer.

Nebbs · Dec 11, 2012

Thanks. Anyone have any other ideas?

dave_0613 · Dec 27, 2012

*bump* I'm attempting a clone this weekend. I'll report back in a few weeks.

jpjr · Jan 30, 2013

So... it's been a few weeks?

How did it turn out..

Nebbs · Jan 30, 2013

Yes! Very curious!

meck1842 · Jan 30, 2013

I know you said you would prefer all grain, but this is an extract version I got from my LHBS who said they got it from BYO as a clone... I haven't had Samuel Smith's Oatmeal Stout but this recipe makes an outstanding stout... Maybe someone with some better recipe understanding can comment on it as a "clone"...

6 lbs light LME
12 oz. Flaked Oats
8 oz English Medium Crystal
4 oz English Roast
8 oz English chocolate

1.5 oz East Kent goldings (60 minutes)

bake oats at 325 for 75 minutes, stirring every 15 minutes

dave_0613 · Jan 31, 2013

Well, I had it on cocoa nibs for a couple weeks. It just imparted a dry roasted cocoa flavor. Just added a can of chocolate syrup hoping for a better result. At this point it's..uh..yeasty. But I'll definitely let ya'll know when it's done fermenting the syrup. lol.

dannylerch · Mar 6, 2013

Still no luck finding a recipe for this. This beer is by far my favorite chocolate stout. I've yet to find a store bought beer nor have made one as good as theirs. If anyone has any idea how they get the flavors they do, please get back to me.

dave_0613 · Mar 6, 2013

I just bottled. My attempt wasn't even close. lol.

dannylerch · Mar 7, 2013

They might double the lactose and I think they use very dark chocolate.

jpjr · Mar 7, 2013

I just bottled last week. It tasted pretty darn good. Very very little coffee flavor, fairly big chocolate flavor. Smooooth.

I bought some more Sam Smiths, and will probably pop one of my stouts this weekend (I know, it'll be WAY too early for carbonation, but I suck at patience) and compare it to see how close I came. If it's even close, I'll provide an update.

Nebbs · Mar 8, 2013

Something I found from Samuel Smiths Beer Reference Chart from merchantduvin says they use cocoa. Their site says Theobroma cacao is used of course in addition to the chocoloate malt and roasted barley.

As soon as I can give this an attempt, I will let you guys know how it turns out.

jpjr, what was your recipe you used?

dannylerch · Mar 9, 2013

Nebbs said:
Something I found from Samuel Smiths Beer Reference Chart from merchantduvin says they use cocoa. Their site says Theobroma cacao is used of course in addition to the chocoloate malt and roasted barley.

As soon as I can give this an attempt, I will let you guys know how it turns out.

jpjr, what was your recipe you used?

Theobroma cacao might just be the secret ingredient.

jpjr · Mar 9, 2013

.25 American Crystal 80
.75 Crisp Pale Chocolate Malt

3 gallons publix spring water
Add all grain to sock, and put in water, start the heat.
Actual - cold water to 155 in 25 minutes, removed sock.

Remove pot from heat
add 6.6lbs Briess Traditional Dark
add 1lb lactose
bring back to boil
start 60 min timer
@60 mins, add 1oz cluster 8.1% hops
@30 mins, add 1oz cluster 7.6% hops

Cool mixture with 2 gallons semi frozen water

chill to 72 degrees
Transfer to carboy, aerating, filtering.
Direct pitch of WYEAST 1332 Northwest Ale

Fermented @ 70 for 2 weeks
Transfer to secondary, Added 3.5oz Cocao Nibs that had soaked in a few oz of Maker's Mark for 3 days (and the bourbon!)
Secondary for 2 more weeks.

2/3 cup priming sugar in 16 oz water, boil, cool, add to bottling bucket

OG 1.056 @ 72F
FG 1.027 @70F

Final gravity seemed a bit high, oh well? I'm a noob, I got no idea what i'm doing. This is my 5th beer brew, and it is by far the best tasting one yet. After only being in the bottle for a week, if you pour it out heavy, has a great head/lacing. Tastes delicious, 4/5 I'd give it.

It is NOT, however, a Sam Smiths'. Needs more chocolate, maybe the Theobroma is what is needed? Also my beer seems a little lacking in some mouthfeel? Maybe some toasted oats would give it more 'oomph'? Anyways... beer is drinkable using above recipe, would make it again for sure. Might try adding a spot of vanilla, and some more chocolate (cocoa powder?).

plumber_bob · Jun 5, 2013

Subscribed

pb

Pratzie · Aug 1, 2013

So a few months later, how'd everyone's batches turn out? I know its a dead thread but im curious as hell about cloning this. Had a bottle this weekend and absolutely loved it.

ShepFL · Aug 10, 2013

bump - anyone got something close? Looking for one to make for Halloween.

truekey · Aug 10, 2013

I'd totally make this for Christmas. I know there's a brewing tv episode where they use unsweetened baking chocolate in the mash and boil. I'm sure it's not too difficult to do. Microwaved the bakers chocolate.

Nebbs · Aug 19, 2013

Well I have ended up making a basic wheat beer with 1 lb of chocolate malt and 4 oz of lactose. I ended up putting 4 lbs of rasberries in it also. I know it's off from this beer but tried making it based off of the Samuel Smith's Chocolate Stout. I didn't try it without raspberries but wish I did. It smelled like chocolate banana cake while it fermented!

I could definitely taste the chocolate, but it needed more chocolate flavor. I made this twice and loved it both times. I had it in a beer festival and was asked if it can be bought in stores it was so good! Anyways, when I make it again, I plan to add at least a half lb of cocoa nibs to the secondary for a week. It needs more of a rich chocolate taste so that's the closest thing I can think of that will give it that flavor. More chocolate malt will probably help too.

When I make that again I'll keep a gallon without the rasberries and let you all know how it comes out.

mdreyer93 · Oct 28, 2013

fwiw, Sam Smith's Organic Chocolate Stout is vegan so they're not using lactose. Maybe more crystal malts, higher mash temps, maltodextrine, honey malt, etc.? Not sure, but I'd be interested in finding out as I'm also vegan and this beer is delicious!

rodocker · Nov 11, 2013

mdreyer93 · Nov 12, 2013

no honey is used in the production of honey malt. it's made by restricting the flow of oxygen to the malt during sprouting

Roadie · Nov 27, 2013

Still no AG clone recipe for this?? I want to brew this!

rocketsan · Jan 2, 2014

bumpity for wondering if anyone has come close to this...it's so bloody good...

Roadie · Jan 2, 2014

Racked my recipe onto nibs tonight. Will be a good beer but right now it seems as if it's not sweet enough an not enough chocolate. Hoping the nibs add a more chocolate element.

rocketsan · Jan 8, 2014

Tried nibs too... It's something else that gives it that chocolatey finish.

My guess is it is something fruit based in origin to fake us into thinking chocolate.

eastoak · Jan 8, 2014

i love this beer too but i have to wonder if it's pasteurized and back sweetened along with the chocolate. not that it matters to me, i like it anyway. there are sour beer producers that do this with various fruit beers so it's not unheard of.

MrCrabby · Jan 19, 2014

I spoke with the regional Samuel Smith rep at a beer festival this weekend. He told me all he knew about the chocolate stout, but even that wasn't very much. He did know that they use four different organic chocolate suppliers (not sure if that was for different types of chocolate, or just because they use so much).
I wouldn't expect to find any sort of recipe leaked anywhere, though. The rep told me a story about when he asked one of the SS brewers how much oatmeal goes into the oatmeal stout. The brewer told him that it was 'very impolite' to ask, and refused to answer any more of his questions.

I'm also looking to see if anyone has a recipe that even comes close. All I know from my brewing experience is that you can't achieve the same flavor with cocoa nibs.

Roadie · Jan 19, 2014

We kegged our triple chocolate stout a few days ago and while it's still getting carbed it's more of a bittersweet chocolate taste as opposed to the super sweet chocolate from SS even using a decent amount of lactose. So our first try at coming up with something similar produced a good beer but it didn't resemble SS.

Samuel Smiths Organic Chocolate stout clone request

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