- Recipe Type
- All Grain
- Yeast
- Safale US-05
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.050
- Final Gravity
- 1.008
- Boiling Time (Minutes)
- 60
- IBU
- 36.2
- Color
- 29.4
- Primary Fermentation (# of Days & Temp)
- 21
- Tasting Notes
- A ton of chocolate flavors with a nice creamy head
I brewed this a few times now, and have been very happy with the recipe. It is definitely better than any store bought chocolate stouts I have had. I find with store bough recipes the chocolate taste is very minimal and you just end up with stout. I've taken a couple recipes and came out with this one. The part I like is the recipe is quite simple, the chocolate flavor is high and the abv% isn't crazy high:
MASH - 60mins @ 152F
7lbs - 2-Row Pale Malt
1lb - Chocolate Malt
.5lb - Caramel/Crystal Malt 120L
BOIL
1.00oz Cluster (60mins)
0.50oz Cluster (30mins)
1lb Lactose (10mins)
.5lb Cocoa Powder unsweetened (10mins)
4oz Cocoa Nibs (primary 14 days)
Mash and boil as per usual, putting the cocoa powder and the lactose towards the end of the boil to sterilize it and get it mixed well into the beer. When you transfer it to your primary it will be quite thick and look like chocolate milk (this is fine). Over the next few days the beer will ferment and it will look like there is a ton of chocolate sludge in there. The trick is to keep the beer on this sludge as long as possible to absorb all the chocolate flavor out of the cocoa powder. Once the beer has fermented (about a week) I add the cocoa nibs to the primary very carefully as to not create oxidation. Let it all sit for a minimum of two weeks longer and then move to the keg/bottle.
MASH - 60mins @ 152F
7lbs - 2-Row Pale Malt
1lb - Chocolate Malt
.5lb - Caramel/Crystal Malt 120L
BOIL
1.00oz Cluster (60mins)
0.50oz Cluster (30mins)
1lb Lactose (10mins)
.5lb Cocoa Powder unsweetened (10mins)
4oz Cocoa Nibs (primary 14 days)
Mash and boil as per usual, putting the cocoa powder and the lactose towards the end of the boil to sterilize it and get it mixed well into the beer. When you transfer it to your primary it will be quite thick and look like chocolate milk (this is fine). Over the next few days the beer will ferment and it will look like there is a ton of chocolate sludge in there. The trick is to keep the beer on this sludge as long as possible to absorb all the chocolate flavor out of the cocoa powder. Once the beer has fermented (about a week) I add the cocoa nibs to the primary very carefully as to not create oxidation. Let it all sit for a minimum of two weeks longer and then move to the keg/bottle.