Decadence Chocolate Stout
Brew Date: 1/22/2011
Brew Partners: MDBourassa, Man of Steele
- 6.6lbs Dark LME (Liquid Malt Extract)
- 1.1lbs Wheat LME
- 8 oz Crystal Malt 20L
- 10 oz Roasted Barley
- 5 oz Chocolate Malt
- 8 oz Flaked Oatmeal
- 1 pt Wildflower Honey (OG booster, will not impart taste)
- 1 oz Galina Hops (Bittering, 60 minutes boiling)
- 24 oz unsweetened Baker’s chocolate (melted obviously)
- Dry pack of Ale Yeast
1) In a LARGE muslin bag, steep grains in 2.5 gallons of water for 30 minutes at 150-170 F.
2) Remove and discard grains. Add LMEs and honey, and bring it to a rolling boil.
3) When boiling commences, add the hops to your wort. Boil for 60 minutes.
4) In the last 5 minutes, add your melted chocolate to the kettle.
5) After 60 minutes is up, add wort to 2.5 gallons of cold water in your STERILIZED primary fermenter. Top off the fermenter to 5.5 gallons with cold water.
6) When the temperature of the wort cools to 75 F, pitch your yeast and seal the primary.
Primary Date: 1/08/11
Rack Date: 1/18/11
Package Date: 1/22/11
Package Type: Brown Bottle
Final ABV: 5.8%
Bitterness (appx): 37IBU
Color (appx): 43.6L SRM
Appearance: Dark and non-transparent, with chocolate brown head. Head is short-lived and seems oily.
Aroma: Strong smell of mocha, with some bitterness. No floral qualities.
Taste: My first taste was on 1/29/11. It tasted strongly of coffee, but had some astringency. On 2/5/11, I tasted once again with the help of my homebrew club. They also agreed on a strong mocha and cocoa flavors. They suggested I age this brew and try it again later. It’s currently sitting in 4 12-oz bottles in my basement, waiting for the ideal time do be consumed (this winter).
Brew Day video:
Bottle label design: