Struck By Chocolate Stout

A Homebrew Beer Recipe

Style (BJCP): 
16C. Stout - Oatmeal Stout
Extract Ingredients: 
  • 3.3 lbs Golden Light Liquid Malt Extract (LME)
  • 3.3 lbs Munich (LME)
  • 1 lb Dark Dry Malt Extract (DME)
  • 0.5 lbs Roasted Barley Malt
  • 0.5 lbs Chocolate Malt
  • 0.5 lbs Pale Chocolate Malt
  • 0.5 lbs Flaked/Rolled Oats
  • 1 oz Nugget Hops Pellets (0.5 oz for 60 minutes, 0.5 oz for 5 minutes)
  • 1 oz Cocao Nibs for 1 week in secondary fermentation
  • 1 Packet Muntons Dry Yeast, Safale -05, or Wyeast 1056 American Ale
Extract Instructions: 
  1. Bag all cracked whole grains. 
  2. Steep cracked grains in 2.5 qts water at 154 F for 45 minutes
  3. Rinse Grains with 2 qts water at 170 F.
  4. Bring volume up to 3 gallons, and boil.
  5. Turn off heat, and stir in liquid and dry malt extracts.
  6. Return to boil and add hops according to schedule (60 minutes is at beginning of boil)
  7. After boiling for one hour, turn off heat and cool your wort to 75 F by adding cool, clean water to reach 5 gallon volume. You can also use an ice batch and/or cooling coil. 
  8. Pitch Yeast when 5 gallon volume of wort is at 75 F or lower.
  9. Let ferment for 2 weeks between 65 F and 75 F.
  10. Add cocao nibs and let steep for one week in fermenter.
  11. Bottle and enjoy!
All Grain Ingredients: 
  • Replace extracts with 7 lbs Two Row and 4 lbs munich malt.
All Grain Instructions: 
  1. Mash at 152 F for 60 minutes.
Volume in US Gallons: 
5.00gal
Final Gravity: 
1.02
Original Gravity: 
1.06
SRM (color): 
34
IBU: 
31
Official HBX Recipe: 
Yes
Rating: 
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