Still No Snow Chocolate Stout

This stout includes a pound of baker’s chocolate (so, the unsweet or semi-sweet kind) added to the boil, in addition to some chocolate malt. No shortcuts here! Just be careful to crush the chocolate up and then stir very well to make sure it doesn’t burn in the pot. The chocolate makes this beer very rich and creamy. It does well with aging.

Goals

• 5 gallons
• Starting specific gravity: 1.050 - 1.055
• Finishing specific gravity: 1.010 - 1.015
• ABV: 6%
• Bitterness: 25 - 30 IBU
• Color: 85+ SRM

Extract recipe

Ingredients

• 5.5 lb. light malt extract (liquid)
• 1 lb. roasted barley (crushed)
• 9 oz. chocolate malt (crushed)
• 8 oz. flaked barley
• 1 lb. chopped baker’s chocolate
• 1 oz. Target (60 minutes)
• Wyeast #1098 (Whitbread)

Procedure

• Place crushed grains in two muslin bags and add to 1.5 gallons of water.
• Heat water to 150-170° F and hold for 30 minutes.
• Remove grains, sparge with hot water, and discard.
• Add malt extract. Bring to boil.
• Add 1 oz. Target hops. Boil 60 minutes.
• With 20 minutes remaining, add baker’s chocolate. Stir well to dissolve and prevent sticking.
• Cool with wort chiller to ~ 75° F and add to 3 gallons of water in carboy. Top up to 5 gallons.
• Pitch yeast.
• Bottle or keg when fermentation is complete.
• Age approximately three weeks.