I Survived Student Teaching Chocolate Stout

[Brewsmith]

I'm starting student teahing this next week and I'm planning a celebratory beer for the end of the semester. I want to possibly share this beer with my student teaching classmates, so I want to keep it on the less bitter, slightly sweet side. I'm thinking more like liquid chocolate cake. The recipe is loosely based on a foreign extra stout as far as style, but the bitterness and hop character is less, and there will be a half pound of cocoa powder added to the end of the boil.

I Survived Student Teaching Chocolate Stout
A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------
13-D Stout, Foreign Extra Stout
Min OG: 1.056 Max OG: 1.075
Min IBU: 30 Max IBU: 70
Min Clr: 30 Max Clr: 48 Color in SRM, Lovibond

Recipe Specifics
----------------
Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 12.50
Anticipated OG: 1.064 Plato: 15.69
Anticipated SRM: 38.2
Anticipated IBU: 37.3
Brewhouse Efficiency: 78 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.054 SG 13.44 Plato

Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
70.0 8.75 lbs. Pale Malt(2-row) Great Britain 1.038 3
8.0 1.00 lbs. Flaked Barley America 1.032 2
6.0 0.75 lbs. Chocolate Malt America 1.029 350
6.0 0.75 lbs. Crystal 60L America 1.034 60
6.0 0.75 lbs. Crystal 120L Great Britain 1.033 120
4.0 0.50 lbs. Roasted Barley America 1.028 450
Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.75 oz. Fuggle Pellet 5.10 37.3 60 min.

Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.50 Lbs Cocoa Powder Spice 15 Min.(boil)

Yeast
-----
White Labs WLP002 English Ale

Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 12.50
Water Qts: 16.00 - Before Additional Infusions
Water Gal: 4.00 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.28 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 60
Mash-out Rest Temp : 168 Time: 15
Sparge Temp : 170 Time: 45
Total Mash Volume Gal: 5.00 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

 

[Suthrncomfrt1884]

You may want to think about adding part of that chocolate to secondary in order to keep more aroma in the final product.

 

[jjp36]

i think a pound is overkill too. I only use 8oz in mine (4 in the boil, 4 added when i rack to secondary) and there is a very pronounced chocolate flavor. Your going to have a TON of sludge if you use the full pound.

 

[mmb]

For a commercial example, the clone recipe from BYO of Stone's Bitter Chocolate Oatmeal Stout only has about a 1/4# @15 minutes left in the boil.

Looks tasty!

 

[JLem]

if you want something like chocolate cake you may also consider adding some lactose - more like a Sweet/Milk Stout.

And good luck with the student teaching. I tried that route once and quickly found myself running, screaming, from the profession.

 

[1234]

My wife WAS a teacher, now she works for RJ Young. She did 2 years at a Middle School in Vegas and 1 year at a High School here in Tennessee. I would suggest you add about a pound of lactose to this to make it sweet. You might also think about adding some cocoa nibs to a secondary and maybe some liquid chocolate extract at bottling time.

 

[geebert74]

Thanks for molding young minds...

 

[Brewsmith]

I just looked up Jamil's Chocolate Hazelnut Porter and Black Forest Stout from Brewing Classic Styles, and they both use 0.5 lb, so I think I'll go with that amount. The two recipes are also fairly similar in construction as far as amounts of crystal and roasted grain.

As far as sweetness, there is a bit of crystal in there, as well as a low attenuating yeast. I don't want to go overboard on the sweetness. I'll try it without the lactose. I can always add it in the keg if I think it needs it.

After some slight tweaking here's the grain bill:

8.75 lb British Pale Malt
1.00 lb Flaked Barley
0.75 lb Chocolate Malt
0.75 lb Crystal 60
0.75 lb Crystal 120
0.50 lb Roasted Barley

0.5 lb Unsweetened Cocoa Powder