According to the proposed recipe, chocolate stout (chocolate stout) is a top-fermented beer of rich dark brown color with amber hues and a well-defined coffee and chocolate aroma, in the taste of the drink, in addition to distinct tones of chocolate, coffee bitterness and notes of burnt caramel malt are felt, hops are weakly expressed , fortress – 6-8% vol. Chocolate beer is drunk chilled to 7-10 ° C without snacks. For cooking, it is better to use a home brewery, but you can also brew in a saucepan.
Attention! To obtain chocolate and coffee notes, some brewers recommend adding chocolate, cocoa or coffee to the wort. In most cases, such experiments end in failure and damage to the ingredients. Form the desired flavor and aroma tones by combining different types of malt and the right choice of yeast for them, just like the professionals do.
Ingredients for 32 liters:
- Pilsen malt (light) – 3.5 kg;
- Munich malt (25 EBC) – 2 kg;
- Biscuit malt (50 EBC) – 0.5 kg;
- malt Cara 120 (120 EBC) – 0.5 kg;
- malt Chocolate (900 EBC) – 0.3 kg;
- malt Roasted Barley (1050-1350 EBC) – 0.1 kg;
- Willamette hops (alpha 5%) – 35 grams;
- Centennial hops (alpha 9,4) – 35 grams;
- brewer’s yeast Mangrove M07 – for 32 liters of wort;
- water – 28 liters (hydraulic module 4) + 9-14 liters for washing the pellets;
- dextrose or sugar – 7-8 grams per 1 liter of wort (for carbonization);
- Irish moss – 2 teaspoons (optional)
Irish moss does not affect the taste and aroma, but only binds proteins, as a result, the beer becomes lighter.
To avoid contamination of beer with pathogenic microorganisms, before brewing, all used containers and tools should be sterilized with boiling water or iodine solution (10 ml per 25 liters of water, fill the containers to the top, do not forget to rinse the lids). Handle the must only with well-washed hands.
It is very important to adhere to the temperature regimes indicated in the recipe, so the presence of a thermometer is mandatory.
chocolate beer recipe
1. Heat water (28 liters) to 72-73 °C.
2. Grind and mix all types of malt. Pour into a cooking pot (cauldron).
3. Add hot water in a thin stream, stirring constantly. It is very important that the wort does not get lumpy and does not stick to the bottom.
4. Mashing malt. Heat the wort to 66-67°C. To cover with a lid. Maintain the indicated temperature for 90 minutes by intermittent low heating (should not fall below 61-62 °C and not rise above 69 °C). Stir every 15-20, check the temperature and cover again. If the mash is successful, the liquid should be sweet at the end.
When mashing, the starch from the malt is converted to sugar by the action of enzymes, if the temperature is out of the specified range, the starch will not be saccharified completely and the chocolate beer will not be as tasty.
5. Filter the wort. Mini breweries use special bottom filters; when brewing in a saucepan, you can use gauze folded in 2-3 layers or a sieve for filtering. You should get 19-21 liters of filtered wort. Cake can not be thrown away, it will still come in handy.
According to the recipe, 32 liters of wort is required before brewing. If 20 liters are obtained after filtration, then another 12 liters of rinse water is needed.
6. Heat flush water to 78 °C.
7. Slowly pass the rinsing water through the remaining malt (grain). In the case of brewing in a saucepan, place a sieve with malt over a container with filtered wort. Rinse the malt evenly over the entire surface with water.
The result should be 32 liters of liquid wort. Rinsing allows you to extract the remaining nutrients from the malt.
8. Pour the wort into a clean brew pot or brew tank. Bring to a boil, remove foam from the surface.
9. Add Willamette hops. Do not cover with a lid! Cook for 60 minutes over medium heat (power 2,5-3 kW).
10. With 15 minutes left in the boil, add Centennial Hops and Irish Moss (optional).
11. To avoid contamination with pathogenic microorganisms from the air, cool the finished wort to 28-30 °C as soon as possible. In breweries, a chiller is used; when brewing in a pot, you can lower the container into a bath of cold water or ice.
12. Dilute the yeast according to package instructions.
13. Pour the cooled wort without sediment into a fermentation tank from a height of at least 50 cm for oxygenation (aeration), which will improve the performance of the yeast.
14. Add yeast. Install a water seal. Transfer the container to a dark place (or cover) with room temperature. Leave to ferment for 10 days (primary fermentation).
15. Pour the wort without sediment into another clean fermentation tank. Install a water seal. Leave for 15 days for secondary fermentation.
The division of fermentation into primary and secondary allows you to get rid of almost all the sediment in the finished beer.
16. Carbonize beer – saturate with carbon dioxide, that is, make it carbonated. You can use any method suggested by the link. Consider carbonization with dextrose.
Disinfect bottles for beer with iodine solution, add dextrose (8 grams per 1 liter of volume). Pour chocolate stout into bottles (do not add 2 cm to the neck). Close hermetically. Leave for 14 days in a dark place at room temperature.
17. Transfer the bottles to the refrigerator or basement for 2-3 months. The taste and aroma of homemade chocolate beer will begin to open in at least 40-45 days, it makes no sense to try it before.
