Codename : Chocolate Stouthorpe
Stouts are possibly my favourite way to enjoy a beer. I found a recipe, adjusted water requirements, substituted oatmeal for wheat. I also took some liberties with the hops and yeast selection.
Recipe inspiration, https://www.beercraftr.com/1-gallon-chocolate-stout-recipe/
- 1.75 lbs Maris Otter
- 3 oz Chocolate Malt
- 2 oz oatmeal
- 1.5 oz Munich dark malt
- 1.5 oz Roasted Barley
- 0.2 oz East Kent Golding hops at 90 minutes
- 10g cocoa powder at 15 minutes
- 5 ml Nottingham ale yeast
Anticipated 5% ABV (no hydrometer)
Start with 8 litres of strike water, 162 F
Combine the grains in the bag.
Place the bag in the hot water, set the timer for one hour, and maintain the temperature at 156 F.
Prepare 2 L sparge water, 160-170 F.
Mash out, raise the temperature to 168 for 7 minutes,
Lift the bag out of the pot, allow it to drip into the pot. Sparge.
Bring wort up to 200 F.
Add hops once temperature is reached, set the timer for 90 minutes. Add cocoa with 15 minutes remaining.
Sanitise everything required for fermentation.
Cool to room temperature, an ice-bath or a snowbank work effectively.
Prepare yeast mixture.
Add wort to the jug. Pitch yeast.
Store in a cool place for primary fermentation for 14-21 days.
Sanitise everything required for bottling.
Transfer from carboy to bottling pot.
Prepare 17g corn sugar with enough hot water to dissolve it. Add to pot.
Preferably conduct secondary fermentation for at least 4 weeks.
For posterity, day one fermentation picture.
It had the rich stout flavour, it just lacked the alcohol content one would expect for a beer of this style.
Brew Day : 14-Jan-2022
Bottling Day : 28-Jan-2022