OVERVIEW
Style: Sweet Stout
Name: 3D Chocolate Stout
Yeast: Danstar Nottingham Ale Yeast
Fermentation Temperature: 16°C
Original Gravity: 1.062
Total IBU's: 28.3
Colour (EBC): 51.94 - Beersmith 2 does not account for the chocolate or cocoa, so colour will be darker.
Efficiency at End of Boil: 95.8% - Beersmith 2 does not account for chocolate or cocoa, this is why efficiency seems so high.
Mash Length (mins): 90
Boil Length (mins): 90
Your Vessel Type (Pot/Keggle/Urn): Keggle
Source/Credits:
Notes/Instructions/Comments: A very smooth drinking beer, if it can still be called beer? Similar to Young's double chocolate stout.
Volumes etc.
Your Vessel Volume (L or gal): 50 L
Your Vessel Diameter (cm or in): 36 cm
Water Required (L or gal): 37 L
Mash Temperature (C or F): 64°C
Volume at End of Boil (L or gal): 27.5 L
Volume into Fermenter (L or gal): 24L
Brew Length (L or gal): 22.5 L
Total Grain Bill (g or oz): 5800 g
Grains - Colours - Percentages and/or Weight (g or oz)
Grain 1: Maris Otter - 5.9 EBC - 69% or 4,000 g
Grain 2: Dark Crystal - 236.4 EBC - 6.2% or 360 g
Grain 3: Chocolate Malt - 886.5 EBC - 6% or 350 g
Hops - AA% - IBUs - Weight (g or oz) at Minutes
Hop 1: Hallertauer - 5 AA% - 24.3 IBUs - 50 g at 60 min
Hop 2: East Kent Goldings - 3.8AA% - 4.0 IBUs - 22 g at 15 min
Adjuncts/Minerals/Finings etc
Adjunct 1: Lyle's Golde Syrup - 454g - 15 min
Adjunct 2: Flaked oats - 250g - mash
Adjunct 3: Lactose (milk sugar) - 390g - 15 min
Adjunct 4: Cocoa - 195g - 15 min
Adjunct 5: Dark chocolate (70% cocoa) - 200g - 15 min
Salt - 1 teaspoon - mash
I made this beer 26/07/11, it spent 2 weeks in the fermenter and finished at 1018 FG (it sat at 1018 for 4 days prior to kegging). It has now been in the keg and bottles for 1 week and I tried my first last night. It was under carbonated (of course) and at room temperature. The beer was smooth like silk tickling your throat with a beautiful chocolate flavour. My wife and daughter both tried it and loved it, but would prefer it cold.
If you enjoy Young's double chocolate stout, this could be a recipe for you.
Recipe notes:
The flaked oats were Rolled oats and were put into the mash. I did not do a cereal mash, figuring they would become gelatinous during the mash. Given the figure I have reported this appears to have happened. a cereal mash may make a difference in the future, or it may not.
The chocolate was 70% cocoa and dark, I simply broke it up and added to the boil with 15 minutes remaining. I had to stir the boil so the chocolate didn't glue to the bottom of the pot (a small amount still did) grating the chocolate would make this addition much simpler.
Happy brewing.
Post #2 made 14 years ago
Awesome 
That ones going in the TBB Queue
Have you found the chocolate starts to fade?
That ones going in the TBB Queue
Have you found the chocolate starts to fade?
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Post #3 made 14 years ago
Mate the beer is only a week old!
But if you mean over the life of the glass, no, it is there from start to finish.
But if you mean over the life of the glass, no, it is there from start to finish.
"It's beer Jim, but not as we know it."
Post #4 made 14 years ago
I am keen to hear how this ages hashie, might be a nice one to bottle for the occasional treat.
[center]"All right, brain. You don't like me and I don't like you, but let's just do this and I can get back to killing you with beer."
[/center]
[center]Homer Simpson[/center]
[center]K.I.S.S., B.I.A.B.[/center]
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[center]Homer Simpson[/center]
[center]K.I.S.S., B.I.A.B.[/center]
Post #5 made 14 years ago
This sound like one I'd like to try wiz.One question,how do I scale this for a 19L brew length when I only have 81.2% grain bill?
AWOL
Post #6 made 13 years ago
Does anyone know what an equivalent to "Lyle's Golde Syrup" would be that is available in the US? Could I just user Karo syrup?
Also, how did this stout hold up over time? Did the chocolate flavor fade? Any other changes?
Also, how did this stout hold up over time? Did the chocolate flavor fade? Any other changes?
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- From United States of America
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Post #7 made 13 years ago
Can't answer on the age issue as the beer is still in the keg, un-tapped and all of the bottles are drunk and gone. The beer as a young beer (3-4 weeks) was silky, chocolate joy. Once I get to the keg, I will report back.
Golden syrup can be used as a sub for corn syrup, so it should also work the other way. The only thing I would suggest on corn syrup is to look at the ingredients, I wouldn't use it unless it was 100% corn syrup, no additives.
Alternatively, pardon my US geographical ignorance, golden syrup can be purchased in Louisiana, as it is used there in Cajun cooking. If you are near by or have some way of getting it shipped to you, this might be an option.
Cheers
Golden syrup can be used as a sub for corn syrup, so it should also work the other way. The only thing I would suggest on corn syrup is to look at the ingredients, I wouldn't use it unless it was 100% corn syrup, no additives.
Alternatively, pardon my US geographical ignorance, golden syrup can be purchased in Louisiana, as it is used there in Cajun cooking. If you are near by or have some way of getting it shipped to you, this might be an option.
Cheers
"It's beer Jim, but not as we know it."
Post #8 made 13 years ago
Hashie I am still interested in this recipe but still wondering about the grain bill?
Grain 1: Maris Otter - 5.9 EBC - 69% or 4,000 g
Grain 2: Dark Crystal - 236.4 EBC - 6.2% or 360 g
Grain 3: Chocolate Malt - 886.5 EBC - 6% or 350 g
This comes to 81.2%
What am I missing or is the other 18.8% made up in the adjuncts?
Grain 1: Maris Otter - 5.9 EBC - 69% or 4,000 g
Grain 2: Dark Crystal - 236.4 EBC - 6.2% or 360 g
Grain 3: Chocolate Malt - 886.5 EBC - 6% or 350 g
This comes to 81.2%
What am I missing or is the other 18.8% made up in the adjuncts?
AWOL
Post #9 made 13 years ago
You are absolutely right Lylo the other 18.8% is made up in the adjuncts.
1 thing I might add was that I did not cereal mash the oats. Therefore I can't say if a cereal mash would help or not. I simply used oats that we cook for porridge, not quick oats. I figured an hour and a half at mash temps would be enough to geletanise the oats. I could be wrong.
Thanks for your interest
1 thing I might add was that I did not cereal mash the oats. Therefore I can't say if a cereal mash would help or not. I simply used oats that we cook for porridge, not quick oats. I figured an hour and a half at mash temps would be enough to geletanise the oats. I could be wrong.
Thanks for your interest
Last edited by hashie on 28 Oct 2011, 08:05, edited 5 times in total.
"It's beer Jim, but not as we know it."
Post #10 made 13 years ago
Thanks Hashie,I just have to source milk sugar?, and I think I'm a go for the weekend.
AWOL
Post #11 made 13 years ago
Lactose is a common adjunct sold at HBSs here at least
Northernbrewer stock it
http://www.northernbrewer.com/shop/lactose-1-lb.html
good link on Golden Syrup substitutes
http://chowhound.chow.com/topics/269518
Northernbrewer stock it
http://www.northernbrewer.com/shop/lactose-1-lb.html
good link on Golden Syrup substitutes
http://chowhound.chow.com/topics/269518
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Post #12 made 13 years ago
Thanks Stux,I have no good LHBS near here.After googling "milk sugar"I think I may be able to find it in a health food store?I have a good source to Lyle's golden syrup!
AWOL
Post #13 made 13 years ago
Hashie,would something like Splendid be an acceptable substitute for the lactose?
AWOL
Post #14 made 13 years ago
I'm sorry Lylo, I'm having trouble googling splendid to see what it is. Is it a dried milk powder or similar?
If so, I'd be concerned about what else was in it, plus it would be whole milk powder or skim. Lactose is just the milk sugar (2-8% of whole milk).
If you can't source it, you can just leave it out. The lactose makes the stout smoother an silky in mouth feel. My thoughts are that leaving it out would not effect the over all beer greatly as the chocolate and cocoa will smooth the beer in their own way. The chocolate having some milk product in it.
See how you go.
If so, I'd be concerned about what else was in it, plus it would be whole milk powder or skim. Lactose is just the milk sugar (2-8% of whole milk).
If you can't source it, you can just leave it out. The lactose makes the stout smoother an silky in mouth feel. My thoughts are that leaving it out would not effect the over all beer greatly as the chocolate and cocoa will smooth the beer in their own way. The chocolate having some milk product in it.
See how you go.
Last edited by hashie on 30 Oct 2011, 04:39, edited 5 times in total.
"It's beer Jim, but not as we know it."
Post #15 made 13 years ago
I assume Splendid means Splenda
Which is a sucrolose thing.
No, it won't be the same as lactose
Is it fermentable?
Which is a sucrolose thing.
No, it won't be the same as lactose
Is it fermentable?
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Post #16 made 13 years ago
Sorry,yeah I think it is called Splenda.It is a non-sugar sweetener and I am sure it is non,fermentable.I am sure I read somewhere,to add it before bottling if you want a sweeter profile.
AWOL
Post #17 made 13 years ago
Spenda tastes like sherbet tho :-\
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Post #19 made 13 years ago
Isn't that Guinness?
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Post #20 made 13 years ago
Yeah that's what my wife thinks I was raised on. 
Stux,don't people sleep on your planet?AWOL
Post #21 made 13 years ago
What?
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III
5/7/12
Post #22 made 13 years ago
You seem to be working on sooo many projects at any one time, that I am not sure when you sleep!Calculators,fridge upgrades,brew sculpure! 
AWOL
Post #23 made 13 years ago
Thanks hashie,I missed your earlier response re: lactose,because that Stux distracted me. 
That is exactly what I needed to know.I just finished drinking a Dble Choc. Porter, and can't wait(but will) to start this on the weekend! 
That is exactly what I needed to know.I just finished drinking a Dble Choc. Porter, and can't wait(but will) to start this on the weekend! AWOL
