High Gravity Chocolate Stout

[MasterWan]

Hello,
Wanted to know if anyone could recomend a extract or partial mash kit that would yeild a great, 9 or 10% ABV chocolate stout. Someone else talked about making a high gravity stout like this and adding cyanne peppers to it for kick. Any advice?

 

[JLem]

start here and see if anything piques your interest:
https://www.homebrewtalk.com/f68/

 

[Nurmey]

This one came out fantastic

http://www.austinhomebrew.com/product_info.php?products_id=11677

 

[Neonsilver]

Why not start making your own kits to what you like? I could never find exactly what I liked either so I started creating my own recipes from little parts of other brews. I'll take a guess at one and then you can change it from there if you'd like.

10 lbs Light DME
.5 lb black patent
.5 lb chocolate
.5 lb c 120
5 oz. baker's chocolate 15 min

2 oz. goldings 60 min

For yeast you can either go with something clean like US-05 or something like 1099 or some other yeast that will leave some residual sweetness.

 

[MasterWan]

This one came out fantastic

http://www.austinhomebrew.com/product_info.php?products_id=11677

what did your ABV turn out to be? How long did it take to condition for peak tastiness?

 

[MasterWan]

Why not start making your own kits to what you like? I could never find exactly what I liked either so I started creating my own recipes from little parts of other brews. I'll take a guess at one and then you can change it from there if you'd like.

10 lbs Light DME
.5 lb black patent
.5 lb chocolate
.5 lb c 120
5 oz. baker's chocolate 15 min

2 oz. goldings 60 min

For yeast you can either go with something clean like US-05 or something like 1099 or some other yeast that will leave some residual sweetness.

hmmmm, I need to take the plunge eventually. I think I'll try this... Just buy everything on the list then and follow basic cooking instructions?

This is what I would do, correct me if I'm wrong.

1. steep .5 black patent, .5 chocolate, and .5c120?
2. remove speciality grains and bring to boil
3. add 5 lbs. dme and boil for like 20 minutes
Here im confused. is goldings the hops?
bah! im lost.
Can you give me basic cooking instructions for that?

 

[Neonsilver]

hmmmm, I need to take the plunge eventually. I think I'll try this... Just buy everything on the list then and follow basic cooking instructions?

This is what I would do, correct me if I'm wrong.

1. steep .5 black patent, .5 chocolate, and .5c120?
2. remove speciality grains and bring to boil
3. add 5 lbs. dme and boil for like 20 minutes
Here im confused. is goldings the hops?
bah! im lost.
Can you give me basic cooking instructions for that?

1 and 2 are correct and from there you are close.

3 Add 5 lbs DME and bring back to a boil.
4 Add 2 oz of Goldings hops at 60 min.
5 At 20 minutes add the rest of the DME.
6 At 15 minutes add 5 oz baker's chocolate.

I think I would revise the steeping grains to add in a .5 lb of roasted barley as well. Give it a little more roast character to follow up the chocolate.

 

[MasterWan]

So to clarify. once I add the 5 lbs dme and bring back to boil, I add bakers chocolate at 15 mins, the rest of the dme at 20, and then the hops at 60. How long then do I boil after I add the hops? I haven't done anything but a 60 minute boil.

 

[Neonsilver]

So to clarify. once I add the 5 lbs dme and bring back to boil, I add bakers chocolate at 15 mins, the rest of the dme at 20, and then the hops at 60. How long then do I boil after I add the hops? I haven't done anything but a 60 minute boil.

When I say add the hops at 60 minutes that is the start of the boil. 20 minutes would be 20 minutes left and 15 is 15 minutes left.

 

[DrugCoder]

Steep the grains, remove and bring to boil. Add all DME and bring back to boil. Put in 2 oz hops for the entire 60 minutes of the boil. With 15 minutes left in the boil add the baker's chocolate. Cool, pitch, wait.

 

[MasterWan]

thanks for the clarification everyone!

 

[Nurmey]

what did your ABV turn out to be? How long did it take to condition for peak tastiness?

Final ABV was right at 7% but it did take a couple months of aging. We still have a few bottles left after a year and they are still very good.

 

[geary51]

Why not start making your own kits to what you like? I could never find exactly what I liked either so I started creating my own recipes from little parts of other brews. I'll take a guess at one and then you can change it from there if you'd like.

10 lbs Light DME
.5 lb black patent
.5 lb chocolate
.5 lb c 120
5 oz. baker's chocolate 15 min

2 oz. goldings 60 min

For yeast you can either go with something clean like US-05 or something like 1099 or some other yeast that will leave some residual sweetness.

I recently made a Chili Chocolate Stout very similar to this recipes. Although I used Dark LME. I also used 6oz of unsweetened hersheys chocolate at 5 min. This was also a 4 gallon batch so I went heavy on the chocolate. When I racked to secondary I added 4 rehydrated ancho peppers and 2 fresh serrano peppers. It is unique, but I love it. The chocolate and pepper blend nicely. I can only imagine how much better it will get with age.!!

 

[Lushife]

I'm not too big a fan of spicey food. So I am wondering what kind of spice/sweetness peppers bring to the table and how to balance out the the flavor?