Moody_Copperpot
Well-Known Member
I brewed my first chocolate stout a few weeks back. It tasted AMAZING out of the fermentor, but now that it's on the gas, I'm noticing some off flavors that I'm not happy with. Here is the recipe:
10lb Marris Otter
1.25lb Weyermann Chocolate Wheat Malt
1lb Honey Malt
.5lb Carapils
.5lb Crystal 80L
.25lb Black Patent Malt
Mashed 153 for 60 min (lost a few degrees over the 60 min)
4oz Nestle Bittersweet Bakers Dark Chocolate bar last 10min of boil
1oz Centennial FWH
.5oz Willamette 15min
.5oz Willamette 5min
.25tsp yeast nutrient 10 min
Used Safale S-04 yeast to ferment.
Est OG 1.063
EST FG 1.017
_______________
Actual OG 1.066
Actual FG 1.012
Brewhouse Efficiency 82%
I intended to let this sit for at least three weeks on the yeast, so that the english yeast flavors created during fermentation could clean up a bit. I accidentally took it off the yeast and put it into the keg after two weeks. That's a long story I won't go into. Anyway, the smell is dead on, the head is there with the pour etc. There are some very, very slight sour notes almost in the scent of it at times. Very slight, but I feel like I can pick them up. The flavor itself has an alcohol bite to it that I'm not happy with. It's pretty prevelant. I have never brewed a stout before, so I'm not sure what to adjust. I've been brewing a few years now, and have been at all grain for over a year. I've done tons of pale ales, IPAs, a few brown ales, holiday ales, and pumpkin ales. I know how to fix those for the most part. The stouts...not so much.
10lb Marris Otter
1.25lb Weyermann Chocolate Wheat Malt
1lb Honey Malt
.5lb Carapils
.5lb Crystal 80L
.25lb Black Patent Malt
Mashed 153 for 60 min (lost a few degrees over the 60 min)
4oz Nestle Bittersweet Bakers Dark Chocolate bar last 10min of boil
1oz Centennial FWH
.5oz Willamette 15min
.5oz Willamette 5min
.25tsp yeast nutrient 10 min
Used Safale S-04 yeast to ferment.
Est OG 1.063
EST FG 1.017
_______________
Actual OG 1.066
Actual FG 1.012
Brewhouse Efficiency 82%
I intended to let this sit for at least three weeks on the yeast, so that the english yeast flavors created during fermentation could clean up a bit. I accidentally took it off the yeast and put it into the keg after two weeks. That's a long story I won't go into. Anyway, the smell is dead on, the head is there with the pour etc. There are some very, very slight sour notes almost in the scent of it at times. Very slight, but I feel like I can pick them up. The flavor itself has an alcohol bite to it that I'm not happy with. It's pretty prevelant. I have never brewed a stout before, so I'm not sure what to adjust. I've been brewing a few years now, and have been at all grain for over a year. I've done tons of pale ales, IPAs, a few brown ales, holiday ales, and pumpkin ales. I know how to fix those for the most part. The stouts...not so much.