Holiday Chocolate Stout

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Holiday Chocolate Stout

Unread postby ibbones » Mon Nov 24, 2014 3:46 am

I brewed a batch yesterday. It is not my recipe, it is a kit from Austin Home Brew. Hit my numbers spot on but I am asking for a little help. This was my third brew on the BM. I do not understand the different mash schedules. I have been all grain brewing for almost six years but I always mashed in at a temp and kept it there for an hour, so...here is what I did.
9 pounds (4kg) pale malt
4 oz (113 grams) Chrystal 40L malt
2 oz (56.7 grams) Black Roasted Barley
2 oz (56.7 grams) Black Patent Malt

Mashed for 53 degree-5 minutes
63 degrees for 30 minutes
73 degrees for 30 minutes
Mash out 78 degrees for 15 minutes

Set up for a 70 minute boil then added:
60 minutes 8 oz (227 grams) Malto Dextrin
1 oz (28 grams) German Magnum hops
15 minutes Whirlfloc tablet
Yeast fuel
5 minutes 1 oz Belgian Cocoa powder
Holiday Chocolate Stout Pack (1/4 tsp nutmeg and 1 tsp cinnamon

Pitched a yeast starter of White Labs European Ale #011

Starting gravity was 1.054

I guess my question is, should I have changed the mash schedule? Is this OK for most beers? Do I need to go longer or shorter for any steps?

Thanks for any input ya'll can give me.
"BONES"
20 Liter BM
ibbones
 
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Re: Holiday Chocolate Stout

Unread postby Dicko » Mon Nov 24, 2014 5:09 am

Hi bones,

With a stout you probably could have increased the Beta rest to 66 or 67 to give it a bit more body, but having said that I dont see that there would be anything wrong with what you have done. I assume the Malto Dextrin addition will give you a bit more body.

I am not familiar with Belgian Cocoa Powder but I would assume it is a lot better for an addition in a beer that our Australian variety.
I use Cocao Nibs in any beer I want to taste like chocolate with great success.
I add them to the secondary after boiling them in a small amount of water, I then taste the secondary every few days until the chocolate is right and then keg or bottle.

Overall it looks like a pretty good recipe but what is a "Holiday Chocolate Stout Pack"?

:cheers:
The worst thing that can happen if I die is that my wife will sell all my brewing equipment for what I told her I paid for it
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Re: Holiday Chocolate Stout

Unread postby ibbones » Tue Nov 25, 2014 3:37 am

Dicko wrote:Hi bones,



Overall it looks like a pretty good recipe but what is a "Holiday Chocolate Stout Pack"?

:cheers:

Hi Dicko...thanks.

The Holiday Chocolate Stoup pack was just 1/4 teaspoon nutmeg and 1 teaspoon cinnamon that came with the kit I bought.Really smells good when brewing but I could not taste it in the sample I pulled when I checked my gravity.

I "think" the Belgen chocolate powder is the same as cocoa nibs. It's just unsweetened chocolate.
"BONES"
20 Liter BM
ibbones
 
Posts: 283
Joined: Tue Mar 18, 2014 4:28 pm
Location: Victoria, Texas
Model: 20 litres


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