Spice, Herb, or Vegetable Beer Double Chocolate Stout

[CollinsBrew]

Recipe Type

All Grain

Yeast

Wyeast London Ale

Yeast Starter

N/A

Batch Size (Gallons)

5.5

Original Gravity

1.063

Final Gravity

1.010 expected

Boiling Time (Minutes)

90

IBU

32

Primary Fermentation (# of Days & Temp)

8 days at 67

Secondary Fermentation (# of Days & Temp)

14 days at 67

Tasting Notes

Should be smooth with nice chocolate finish

Ingredients
Brewhouse Efficiency: 82.00%

10 lbs 8.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain
1 lbs Caramel/Crystal Malt - 120L (120.0 SRM) Grain
1 lbs Chocolate Malt (350.0 SRM) Grain
1 lbs Victory Malt (25.0 SRM) Grain
8.0 oz Roasted Barley (500.0 SRM) Grain

2.00 oz Cascade[3.50 %] (60 min) Leaf Hops
2.00 oz Cascade [3.50 %] (30 min) Leaf Hops

4.00 oz Ghiradelli Unsweetened Cocoa Powder (secondary) Misc - Boiled in water, chilled and then added.
16.0 oz Milk Sugar (Lactose) (0.0 SRM Boil) Sugar
1 Vanilla Bean scraped and cut in 2.0 oz Vodka (secondary)

1 Pkg Wyeast London Ale Yeast

Mash Profile

Single Infusion
60 min Mash 154.0 F
10 min Mash Out 168.0 F


This was moved to secondary last night and tasted like a great dark stout prior to the chocolate and vanilla bean addition. I'll add more on the flavor profile after I transfer to the keg in two weeks. Depending on the taste, I may still add a chocolate extract prior to kegging if it's too bitter.

 

[TwistedLiquid]

Curious about your gravity readings and expected ABV? I just brewed a 3 gallon chocolate orange stout that has BIG numbers....

I see your OG now (had to look on the comp, it doesn't show on the mobile app)....

 

[CollinsBrew]

So, according to BrewSmith, my estimated FG was supposed to be 1.017 and it came in at 1.020 before pumping it into the keg. It has a great chocolate aroma and it's not too bitter which is something I was afraid of. It seemed a little heavy on the roasted barley on the initial taste but that may mellow at a colder temp with carbonation. The color was really nice and I'm excited to it pour into the glass.