Anyone tied to Clone Southern Tier's Chocolate Stout???

[TooDogly]

A lot of the clone recipes on this page are using cocoa powder instead of bittersweet chocolate. That could be the reason they are missing the intense chocolate flavor that Choklat has.

When using whole chocolate it is important to add it at the begining of the boil to volatize the oils in the chocolate, otherwise you will get poor head retention and an oily slick on top. See BYO article: https://byo.com/stories/item/313-brewing-with-chocolate

In my clone I am using semi-sweet chocolate chips and cocoa liquor (http://en.wikipedia.org/wiki/Chocolate_liquor) wich is basically unsweetened baking chocolate. I'm not going to bother with cocoa nibs in the secondary since there will be plenty of cocoa solids in the fermentor left over from the chocolate added durring the boil.

If you want a hit-you-over-the-head sweet chocolate flavor in your beer, you can add hersey's syrup with your priming sugar right before bottling. Just make sure to adjust the amount of priming sugar to compensate for how much sugar there is in the syrup you are adding.

 

[rocketsan]

Has anyone who has tried Chokolat had Samuel Smith's Organic Chocolate Stout as well? And if so, how do they compare?


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[Earendil]

Has anyone who has tried Chokolat had Samuel Smith's Organic Chocolate Stout as well? And if so, how do they compare?


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They don't, in my oh so humble opinion

Smith's is far more bitter and less on the chocolate. I'm the type of guy that eats dark chocolate plain and in large quantities, so if a stout is going to go chocolate it better go all the way. The ST Choklat stout is probably my favorite chocolate stout, perhaps tying with Rogue's Double Chocolate Stout.

As a bit of info on my opinion, I don't much like milk chocolate (at least plain) and think that Hershey's chocolate isn't worth my time

 

[rocketsan]

Managed to find Choklat on my last trip to the U.S., it was good but I still prefer Samuel's...and both are trumped by the Creme Brûlée stout.

 

[jcs401]

I'm trying this for the first time. Absolutely one of my favorite stout I have ever had.
Does anyone have a confirmed clone recipe of this beer? There been many options on this forum however as anybody actually tried it and if so how close did it come. What would you do differently what would you do the same?

 

[Stealthcruiser]

One of my favorites as well, but I have not tried to clone it.

 

[Thyrodent2]

Posted in the wrong thread... Doh!!

 

[jcs401]

This is what I'm pretty much settled on...



Partial Mash:

2lb 8oz - 2 Row

1lb 8oz C60

1lb Chocolate Malt

1lb Flaked Barley



Remaining Fermentables:

6lb Amber LME

3lb 4oz Dark LME

1lb Light DME



Boil Profile:

First Wort - .5oz Chinook, .5oz Willamette

60min - .5oz Chinook. .75oz Willamette

20min - .75oz Willamette

15min - 1T Irish Moss

Flame out - 1lb Belgian Semi-Sweet Chocolate



Calculations

OG: 1.108

FG: 1.027

for 10.8% ABV



39 SRM

50.7 IBU



Fits the profile for a Russian Imperial Stout.



I still can't decide on a Liquid Yeast to use that will handle 11% alcohol and not give off the fruity esters.



Any help?

How did this turn out?