New Brew! Chocolate Stout!
It’s time for me to brew again & this time I will be attempting my first chocolate stout! Should be a perfect recipe just in time for the fall & winter months to come! Here’s the ingredient list:
3 lbs. Dark DME (Dry Malt Extract)
4 lbs. Amber DME
1 lb. Chocolate Malt
1 lb. Roasted Barley
0.5 lb. Black Patent Malt
0.5 lb. Munich Malt
2 oz. Mt. Hood Hops
I will be doing a partial mash for this recipe & I may add more hops to play around with the hopping schedule a bit. Brewing tomorrow 08/09/08 I will post more either during the brewday or shortly afterwards.
Looks awesome. I have a Pale Ale in the queue.
Hey, are your ingredients right here? You said you hit 1.069 with this recipe, which was lower than the 1.080 target. But I’m looking now and I see a total of 10 pounds of DME? That should definitely have gotten you there. What’s up?
Thanks for catching that Clarke, I changed the recipe a bit due to my homebrew shop running out of dark DME (I bought the last 3 lbs!)I used only 3 lbs of the dark DME, not 6 like it stated earlier. I ended up with 1.066 which should be right.
That’s a LOT of Black Patent malt! Hope it doesn’t go too bitter on you. You didn’t really have to do a mini-mash with the grains in your recipe .. they are all highly modified (kilned) grains which already have the sugars broken down. A steep would have been just fine. (reference “Mr. Wizard” in BYO magazine) Okay on losing most of your WL Irish Ale yeast .. bummer. I wouldn’t be concerned about the flavor profile, since Safale 05 is neutral (unless you ferment warm, then it gets estery/fruity). What I *might* be concerned with is the FG. 05 is a beast, and instead of finishing around 1.015-1.020, you may go below 1.010. Yeah, I know that will kick up your ABV, but you could wind up being a bit astringent in the finish. If that should happen, when your primary is finished and you have a stable FG for 2-3 days, you could do a secondary and throw in some cocoa powder or even lactose (which is unfermentable and will increase sweetness and mouthfeel). Just a thought … might turn out perfect just the way it is .. or even get better with a little age on it. Doesn’t look like it will be huge .. with a 1.066 SG, perhaps about 7%.
Can’t wait to start my ESB this Labor Day weekend. Have an Irish ale planned for after that. Cheers!
Hey Bill! Thanks for stopping by! Im not worried about the black patent at all, the chocolate in this beer pretty much overpowers anyting else so far. As far as the partial mash, understood, I just prefer to use my mash tun
The FG turned out to be 1.022 so its right on target for my malt bill. I will post an actuall update on SIBT soon. Good luck with your ESB!