HOME BREW: Double Chocolate Breakfast Stout
Indulge in the rich, velvety decadence of our "Double Chocolate Breakfast Stout." This homebrew recipe is a celebration of the finest ingredients and a homage to the art of craft brewing.
Picture a dark, robust stout beer infused with not one, but two layers of luxurious chocolate. As you pour this brew into your glass, it releases a tantalizing aroma that hints at the chocolaty delights to come.
The first sip is a revelation—a symphony of flavors that begins with the deep, malty notes of a classic stout. But it doesn't stop there. This stout is a chocoholic's dream come true, with the smooth, bittersweet essence of dark chocolate washing over your taste buds with magic.
INGREDIENTS:
7 lbs Pale Malt Extract
1 lb English 2-Row
¼ lb 120L Crystal
¼ lb Carafa
¼ lb Flaked Oats
¼ lb Chocolate Roast
¼ lb English Black Roast
¼ lb Roasted Barley
8 oz Malto-Dextrin
1 oz Galena Hops (45 mins.)
1 oz Kent Goldings Hops (10 mins.)
1 cup Ground Unsweetened Coco Powder (Add at the end)
One Package (11 Gram) Nottingham Dry Ale Yeast
1 teaspoon instant espresso at racking
PREPARATION:
In a small saucepan, bring a gallon of water to 160°-170° and turn off the heat. Add the bag of grains and water salts (if used) and steep 30 minutes. Now, gently sparge (rinse) the grains with hot tap water (ideal temperature 168°) and bring the total volume up to two or more gallons in a stainless steel or enameled kettle (avoid aluminum). As a rule, boiling as much of the full five gallons as possible is best. Bring to boil and resume step #2.
Turn off heat and add malt extract. Return to boil, taking care not to allow wort to overflow onto your stovetop. Start timing now, continuing the boil for 5 minutes. Add the bittering hops (1 oz. Galena Hops) and boil 45 minutes. Now add the flavoring hops (1 oz. Goldings) and boil 10 minutes. Turn off heat and add the unsweetened cocoa. Stir thoroughly.
To facilitate cooling, we suggest placing your brewing kettle in the sink with 5 or 6 inches of cold water (A tray or two of ice cubes in the cooling bath wouldn't hurt). Allow to stand for 20 - 30 minutes in the cooling bath.
For best results, I recommend using White Labs liquid yeast or Nottingham Dry Ale Yeast. If using dried yeast, while the wort is cooling, rehydrate the dried yeast. To do this, sprinkle the yeast into a cup of lukewarm (90° - 100°F) water and cover with saran wrap or tin foil. Let stand for 10 - 20 minutes.
Pour the cooled wort into the fermenter. Bring the total volume up to five gallons. Check and record the temperature and specific gravity at this time. Make the necessary gravity corrections for temperatures above 60° (Add.001 for every 7° above 60°F).
If the temperature is less than 80°, pour the yeast "slurry" and the packet of Bru-Vigor into the wort and place the lid and airlock over the fermenter. Although ideal fermentation temperatures are lower, it is very important to get the fermentation started as soon as possible to avoid contamination of the beer. In any case, be aware that temperatures over 110° will most likely kill your beer yeast.
For best results, ferment at 60° - 75°F.
FERMENTATION: Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2 - 4 days) and the gravity drops to approximately 1.016 or less. Syphon the beer into the sec- ondary fermenter. As soon as the foaming allows, top up the secondary with water to within 2 - 3 inches of the fermentation lock if your volume is short. Allow to ferment and settle until action has virtually ceased and the beer has clarified.
FERMENTATION:
Single Stage - Allow wort to ferment for 7 days. Assuming your fermentation lock has stopped bubbling proceed to step #9, bottling or kegging preparations.
Check the specific gravity. This final gravity (F.G.) should read about 1.012 or less.
Prepare the priming sugar by making simple syrup on the stove. Pour the sugar into a small saucepan containing a cup of boiling water. Stir to dissolve. Pour this mixture into the finished beer as you are siphoning it into a sanitized priming container. Stir well, but avoid excess splashing. Immediately siphon the beer into a sanitized keg and with the priming sugar add 1 teaspoon of instant espresso.
Allow beer to age at room temperature for at least two weeks before chilling. Peak flavor should be reached about six weeks and lasts several months. Note that longer aging may result in a smoother taste.
Chill and serve! Great with pancakes and bacon. Enjoy with hilarious friends!!!!
The addition of a second layer of chocolate, this time in the form of cocoa nibs, elevates this brew to a whole new level. It's a double chocolate delight that lingers on the palate, leaving you with a sense of pure satisfaction.
The "Double Chocolate Breakfast Stout" isn't just a beer; it's a work of brewing artistry that embodies the passion and dedication of homebrewers. It's the perfect beverage to savor on a leisurely morning, or any time you crave a rich, indulgent treat.
Brewing this stout is an adventure in itself, a journey that allows you to craft your own masterpiece. So, whether you're a seasoned homebrewer or just starting your brewing journey, this recipe promises a delightful brew that's sure to impress both you and your fellow beer enthusiasts. Cheers to the joy of brewing and the bliss of sipping on this double chocolate marvel!
