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Chocolate Sundae Stout
Sweet Stout • Extract • 5 gal
I just brewed this up, so I can't say yet how it will turn out.
November 14, 2010 pm 10:04pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .5 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- .25 lbs
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- .25 lbs
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- .25 lbs
De-Bittered Black Malt (Mout Roost 1400); Dingemans
De-Bittered Black Malt (Mout Roost 1400); Dingemans
Using an exclusive evaporative process, Dingemans De-Bittered Black Malt will contribute the same color characteristics as Black malt with a less astringent flavor.
- .25 lbs
Chocolate Wheat Malt; Weyermann®
Chocolate Wheat Malt; Weyermann®
German-grown top-quality wheat (2004 harvest). Product Characteristics: Processed slowly and thoroughly by our drum process. Evenly roasted, coffee-brown, aromatic kernels. Adds deep-opaque color and complex flavors to very dark ales. Recommended Quantities: Up to 5% Suitability (beer styles): Ales only: Dunkelweizen, Altbier, specialty ales
- 6.6 lbs
Liquid Dark Extract
Liquid Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- .5 oz
Chinook - 13.0 AA% pellets; boiled 60 min
Chinook
Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.
- .5 oz
Mt. Hood - 5.0 AA% pellets; boiled 10 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- 1 tsp
Irish Moss - hydrated, added with 25 mins. left in boil (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
Wyeast 1098 British Ale™
Wyeast 1098 British Ale™
From Whitbread. Ferments dry and crisp, slightly tart, fruity and well-balanced. Ferments well down to 65F.
Notes
.25 cup of dry cocoa powder added for last 5 minutes of boil
Style (BJCP)
Category: 13 - Stout
Subcategory: B - Sweet Stout
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.044 - 1.060 |  |
| Terminal Gravity: | 1.017 | 1.012 - 1.024 | |
| Color: | 33.7 SRM | 30 - 40 | |
| Alcohol: | 4.6% ABV | 4% - 6% | |
| Bitterness: | 33.8 IBU | 20 - 40 | |
Discussion
Suggestion
2010-11-15 12:50pm
I would have used a dark crystal malt to give some caramel notes to the beer. (Maybe a 120Lovibond or so)
How'd it turn out?
2010-12-27 1:44pm
I want to make a good chocolate stout and this recipe looks good. How did the batch turn out?
results
2010-12-31 9:57pm
It turns out to have a licorice like flavor. If I brew it again, I think I'll try adding some dark crystal as suggested. I also think that I might add the extract a bit later in the boil. I added it at the beginning and it came out with a bit less body than I like.
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