Chocolate Stout

Yield

5 Gallons

Ingredients

• 0.5lbs (227g) Carapils
• 0.25lbs (113g) Crystal Malt 10L
• 0.25lbs (113g) Crystal Malt 20L
• 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

Nibs

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

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

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
10. Add nibs solution
11. Chill in ice bath to 66F
12. Aerate and pitch US-04
13. Add cocoa
14. Ferment ~1 week, until US-04 winds down
15. Pitch Nottingham
16. Ferment ~2 weeks
17. Use priming sugar
18. Bottle condition for 8-10 weeks

Measurements

• 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

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