Chocolate Stout

Yield

5 Gallons

Ingredients

• 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

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

Ferment

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

• 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