3 replies to this topic

[Stout_fan]

Another thing I swear I posted, but is gone.This is a double chocolate stout that I brewed and took to the MD Guild picnic / barbecue / drunk fest one year. I still get requests to bring some more.Serious chocolate in this beer.[codebox]'Better Than' Young's Double Chocolate Stout-#72bA ProMash Recipe ReportRecipe Specifics----------------Batch Size (Gal): 13.00 Wort Size (Gal): 13.00Total Grain (Lbs): 35.00Anticipated OG: 1.073 Plato: 17.64Anticipated SRM: 63.5Anticipated IBU: 46.3Brewhouse Efficiency: 75 %Wort Boil Time: 60 MinutesPre-Boil Amounts----------------Evaporation Rate: 10.00 Percent Per HourPre-Boil Wort Size: 14.44 GalPre-Boil Gravity: 1.065 SG 15.97 PlatoFormulas Used-------------Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.Final Gravity Calculation Based on Points.Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppgYield Type used in Gravity Prediction: Fine Grind Dry Basis.Color Formula Used: MoreyHop IBU Formula Used: TinsethAdditional Utilization Used For Plug Hops: 2 %Additional Utilization Used For Pellet Hops: 10 %Additional Utilization Used For First Wort Hops: -10 %Grain/Extract/Sugar % Amount Name Origin Potential SRM----------------------------------------------------------------------------- 74.3 26.00 lbs. Pale Malt(2-row) Great Britain 1.038 3 12.9 4.50 lbs. Chocolate Malt Great Britain 1.034 475 4.3 1.50 lbs. Roasted Barley Great Britain 1.029 575 2.9 1.00 lbs. Wheat, Torrified US 1.030 2 2.9 1.00 lbs. Flaked Oats America 1.010 2 2.9 1.00 lbs. Cara-Pils Dextrine Malt 1.033 2Potential represented as SG per pound per gallon.Hops Amount Name Form Alpha IBU Boil Time----------------------------------------------------------------------------- 2.00 oz. Magnum Pellet 15.10 46.3 First WHExtras Amount Name Type Time-------------------------------------------------------------------------- 8.00 Oz Chocolate nibs in Vodka Spice 0 Days(fermenter) 26.00 Unit(s)Foam Control Fining 60 Min.(boil) 1.00 Unit(s)Whirlfloc tablet Fining 15 Min.(boil) 8.00 Oz Chocolate Extract Other 0 Days(fermenter) 4.00 Tsp Vanilla Extract Spice 0 Days(fermenter) Yeast-----WYeast 1028 London AleMash Schedule-------------Mash Type: Single StepGrain Lbs: 35.00Water Qts: 43.75 - Before Additional InfusionsWater Gal: 10.94 - Before Additional InfusionsQts Water Per Lbs Grain: 1.25 - Before Additional InfusionsSaccharification Rest Temp : 152 Time: 120Mash-out Rest Temp : 160 Time: 10Sparge Temp : 160 Time: 20Total Mash Volume Gal: 13.74 - Dough-In Infusion OnlyAll temperature measurements are degrees Fahrenheit.Notes-----Chocolate nibs added in fermentation secondary.Chocolate and Vanilla extract added at kegging.[/codebox]

[Mindblock]

Another thing I swear I posted, but is gone. This is a double chocolate stout that I brewed and took to the MD Guild picnic / barbecue / drunk fest one year. I still get requests to bring some more. Serious chocolate in this beer.

'Better Than' Young's Double Chocolate Stout-#72bA ProMash Recipe ReportRecipe Specifics----------------Batch Size (Gal):        13.00    Wort Size (Gal):   13.00Total Grain (Lbs):       35.00Anticipated OG:          1.073    Plato:             17.64Anticipated SRM:          63.5Anticipated IBU:          46.3Brewhouse Efficiency:       75 %Wort Boil Time:             60    MinutesPre-Boil Amounts----------------Evaporation Rate:      10.00    Percent Per HourPre-Boil Wort Size:   14.44    GalPre-Boil Gravity:      1.065    SG          15.97  PlatoFormulas Used-------------Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.Final Gravity Calculation Based on Points.Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppgYield Type used in Gravity Prediction: Fine Grind Dry Basis.Color Formula Used:   MoreyHop IBU Formula Used: TinsethAdditional Utilization Used For Plug Hops:         2 %Additional Utilization Used For Pellet Hops:      10 %Additional Utilization Used For First Wort Hops: -10 %Grain/Extract/Sugar   %     Amount     Name                          Origin        Potential SRM----------------------------------------------------------------------------- 74.3    26.00 lbs. Pale Malt(2-row)              Great Britain  1.038      3 12.9     4.50 lbs. Chocolate Malt                Great Britain  1.034    475  4.3     1.50 lbs. Roasted Barley                Great Britain  1.029    575  2.9     1.00 lbs. Wheat, Torrified              US             1.030      2  2.9     1.00 lbs. Flaked Oats                   America        1.010      2  2.9     1.00 lbs. Cara-Pils Dextrine Malt                      1.033      2Potential represented as SG per pound per gallon.Hops   Amount     Name                              Form    Alpha  IBU  Boil Time-----------------------------------------------------------------------------  2.00 oz.    Magnum                            Pellet  15.10  46.3  First WHExtras  Amount      Name                           Type      Time--------------------------------------------------------------------------  8.00 Oz     Chocolate nibs in Vodka        Spice      0 Days(fermenter)  26.00 Unit(s)Foam Control                   Fining    60 Min.(boil)   1.00 Unit(s)Whirlfloc tablet               Fining    15 Min.(boil)   8.00 Oz     Chocolate Extract              Other      0 Days(fermenter)   4.00 Tsp    Vanilla Extract                Spice      0 Days(fermenter) Yeast-----WYeast 1028 London AleMash Schedule-------------Mash Type: Single StepGrain Lbs:   35.00Water Qts:   43.75 - Before Additional InfusionsWater Gal:   10.94 - Before Additional InfusionsQts Water Per Lbs Grain: 1.25 - Before Additional InfusionsSaccharification Rest Temp : 152  Time: 120Mash-out Rest Temp :          160  Time:  10Sparge Temp :                160  Time:  20Total Mash Volume Gal: 13.74 - Dough-In Infusion OnlyAll temperature measurements are degrees Fahrenheit.Notes-----Chocolate nibs added in fermentation secondary.Chocolate and Vanilla extract added at kegging.

This looks outstanding, particularly since SWMBO loves her stouts and she and her girl friends want to brew a batch for themselves. A couple of questions for you: (1) What temp did you ferment at? (2) Does the brand of chocolate nibs make any difference, and I must confess that I have never or used any chocolate extract.....what does it bring to the table that we can't get from cocoa (3) How long would you recommend that this one sit before tapping? I've never brewed with Chocolate before so any guidance will help me to help the ladies on their big day.....

[Stout_fan]

(1) What temp did you ferment at?
Presently I have a uncontrolled humungo conical. 1028 works best about 64°F. If you can control the ferm temps, I'm sure yours would taste better.

(2) Does the brand of chocolate nibs make any difference, and I must confess that I have never or used any chocolate extract.....what does it bring to the table that we can't get from cocoa
I honestly don't think so. I grabbed what the local natural foods health type store had in stock. Cocoa brings oils and kills head retention. The first version used cocoa... never again!

(3) How long would you recommend that this one sit before tapping? I've never brewed with Chocolate before so any guidance will help me to help the ladies on their big day.....
Good question, the chocolate aromatics dissipate with time. The rave reviews were one or two months after kegging. I had some that sat for a year, it wasn't as good. The flavor was there, but the aromatics were gone.

[Mindblock]

Tanks for the response.....we are teeing this one up for sometime in October.....will let you know how it goes.....