Chocolate Stout: Difference between revisions

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(Created page with "==Yield== 5 Gallons ==Ingredients== * 2lbs 2-Row * 0.5lbs Carapils * 0.25lbs Crystal Malt 10L * 0.25lbs Crystal Malt 20L * 2lbs flaked oats * 1lbs chocolate malt * 0.25lbs ro...")
 
 
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==Yield==
==Yield==
5 Gallons
5 Gallons


==Ingredients==
==Ingredients==
* 2lbs 2-Row
* 0.5lbs (227g) Carapils (2.2 EBC / 1.4L)
* 0.5lbs Carapils
* 0.25lbs (113g) Crystal Malt 10L (Caramel Pilsner / 25 EBC)
* 0.25lbs Crystal Malt 10L
* 0.25lbs (113g) Crystal Malt 20L (Cara Red / 51 EBC)
* 0.25lbs Crystal Malt 20L
* 2lbs (907g) flaked oats
* 2lbs flaked oats
* 1lbs (454g) chocolate malt
* 1lbs chocolate malt
* 0.25lbs (113g) roasted barley
* 0.25lbs roasted barley
* 0.25lbs (113g) black malt
* 0.25lbs black malt
* Base Grain:
* 2lbs light DME
*#Option 1: extract
* 6.6lbs light LME
*#* 2lbs 2-Row
* 1.25oz cocoa nibs
*#* 2lbs light DME
*#* 6.6lbs light LME
*#Option 2: all-grain
*#* 14.3lbs (6505g) 2-row
* 1.25oz (35g) cocoa nibs
* Small amount of vodka
* Small amount of vodka
* 2   AAU Willamette Hops
* 2 AAU Willamette Hops (Tettnang?)
* 2   AAU Ahtanum Hops
* 2 AAU Ahtanum Hops (Cascade?)
* 4   AAU Galena Hops
* 4 AAU Galena Hops (Brewer's Gold?)
* 6.5 AAU Summit Hops
* 6.5 AAU Summit Hops (Simcoe?)
* 5 tsp Yeast Nutrient
* 5 tsp Yeast Nutrient
* Whirlfloc tablet
* Whirlfloc tablet
* 2 x Safale US-05 yeast packets
* 1 Safale US-05 yeast packet
* 1 Nottingham Ale yeast packet
* 150g Corn Sugar
* 150g Corn Sugar


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===Nibs===
===Nibs===
# Crush nibs
# Crush nibs
# Roast at ?F
# Roast at 350F (177C) for 10 minutes
#          325F (163C) for 5 minutes
#          300F (149C) for 5 minutes
#          275F (135C) for 5-10 minutes or until done.
# Add to glass container and cover with vodka
# Add to glass container and cover with vodka
# Wait 1 week
# Wait 1 week
===Mash===
===Mash===
# Get 8.5L water to 150F
# Get 12L water for extract / 28L water for BIAB to 150F (66C)
# Put bagged grains in the water and seep for 45 minutes
# Put bagged grains in the water and seep for 45 minutes
# Remove bag (don't squeeze, but let it drain)
# Remove bag (don't squeeze, but let it drain)
===Boil===
===Boil===
# Add 2.9L water
# Add 4L water if extract
# Add DME
# Add DME if extract
# t+00:00 Start boiling  
# t+00:00 Start boiling  
# t+00:00 Add all Hops
# t+00:00 Add all Hops
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# t+60:00 Done
# t+60:00 Done
# Adjust water to 1.094 SG
# Adjust water to 1.094 SG
# Add nibs solution
 
# Chill in ice bath to 66F
===Ferment===
# Aerate and pitch yeast
# Chill in ice bath to 66F (19C)
# Aerate and pitch US-04
# Add cocoa
# Add cocoa
# Ferment 3 weeks
# Ferment ~1 week, until US-04 winds down
# Pitch Nottingham
# Ferment ~2 weeks
# Use priming sugar
# Use priming sugar
# Bottle condition for 8-10 weeks
# Bottle condition for 8-10 weeks


==Measurements==
==Measurements==
* 1.094 SG
* 1.094 OG (1.090 actual)
* 1.022 FG
* 1.022 FG (1.024 actual)
* 9.6% ABV (10.35% via alt. calc)
* 9.6% ABV (10.35% via alt. calc)
* 5 gal (4.2 actual)
==References==
* Adapted from Stone Brewing Company, 12th Anniversary Bitter Chocolate Oatmeal Stout

Latest revision as of 13:04, 3 July 2022

Yield[edit]

5 Gallons

Ingredients[edit]

  • 0.5lbs (227g) Carapils (2.2 EBC / 1.4L)
  • 0.25lbs (113g) Crystal Malt 10L (Caramel Pilsner / 25 EBC)
  • 0.25lbs (113g) Crystal Malt 20L (Cara Red / 51 EBC)
  • 2lbs (907g) flaked oats
  • 1lbs (454g) chocolate malt
  • 0.25lbs (113g) roasted barley
  • 0.25lbs (113g) black malt
  • Base Grain:
    1. Option 1: extract
      • 2lbs 2-Row
      • 2lbs light DME
      • 6.6lbs light LME
    2. Option 2: all-grain
      • 14.3lbs (6505g) 2-row
  • 1.25oz (35g) cocoa nibs
  • Small amount of vodka
  • 2 AAU Willamette Hops (Tettnang?)
  • 2 AAU Ahtanum Hops (Cascade?)
  • 4 AAU Galena Hops (Brewer's Gold?)
  • 6.5 AAU Summit Hops (Simcoe?)
  • 5 tsp Yeast Nutrient
  • Whirlfloc tablet
  • 1 Safale US-05 yeast packet
  • 1 Nottingham Ale yeast packet
  • 150g Corn Sugar

Instructions[edit]

Nibs[edit]

  1. Crush nibs
  2. Roast at 350F (177C) for 10 minutes
  3. 325F (163C) for 5 minutes
  4. 300F (149C) for 5 minutes
  5. 275F (135C) for 5-10 minutes or until done.
  6. Add to glass container and cover with vodka
  7. Wait 1 week

Mash[edit]

  1. Get 12L water for extract / 28L water for BIAB to 150F (66C)
  2. Put bagged grains in the water and seep for 45 minutes
  3. Remove bag (don't squeeze, but let it drain)

Boil[edit]

  1. Add 4L water if extract
  2. Add DME if extract
  3. t+00:00 Start boiling
  4. t+00:00 Add all Hops
  5. t+45:00 Add LME
  6. t+45:00 Add yeast nutrient
  7. t+45:00 Add whirlfloc
  8. t+60:00 Done
  9. Adjust water to 1.094 SG

Ferment[edit]

  1. Chill in ice bath to 66F (19C)
  2. Aerate and pitch US-04
  3. Add cocoa
  4. Ferment ~1 week, until US-04 winds down
  5. Pitch Nottingham
  6. Ferment ~2 weeks
  7. Use priming sugar
  8. Bottle condition for 8-10 weeks

Measurements[edit]

  • 1.094 OG (1.090 actual)
  • 1.022 FG (1.024 actual)
  • 9.6% ABV (10.35% via alt. calc)
  • 5 gal (4.2 actual)

References[edit]

  • Adapted from Stone Brewing Company, 12th Anniversary Bitter Chocolate Oatmeal Stout
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