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Since Kathryn posted a query about a sweet chocolate-flavored beer here is my
recipe for such a brew, SloopJohnE's Mocha Chocolate Stout, which I brewed
just five weeks ago. (It's now aging and will be ready to drink next weekend.
Note that none of the ingredients employs actual chocolate in either the mash
or the boil; instead the chocolate flavor is derived from a British dark
brown roasted barley malt called "Chocolate Malt," so named because of its
color and because it adds cocoa notes to the brew. (On that note, the
coffee-like notes are imparted by another dark brown malt from Germany called
Anyway, herewith is the recipe and procedure for making 5 gallons, a typical
5.0 lbs. -- Amber Liquid Malt Extract
2.0 lbs. -- Light Liquid Malt Extract
10 oz. -- German Carafa III (crushed)
10 oz. -- British Black Barley (crushed)
6 oz. -- British Chocolate Malt (crushed)
6 oz. -- British Dark Crytal Malt (crushed)
6 oz. -- Belgian Special B Malt (crushed)
8 oz. -- Torriified Wheat (crushed)
8 oz. -- Lactose
1.0 oz. -- Willamette hops
1.0 oz. -- Northdown hops
1 vial -- White Labs #004 Irish Ale yeast
STEP ONE: MASHING
Place the crushed grains in a large pot with 2.5 gallons of bottled spring
water.* Slowly bring the temperature of this "soup" --called "mash" in
brewerese-- to between 150F and 155F. Keep the mash at this temperature for
at least one hour (the longer the better, but no more than 2 hours).
* (It is best not to use tap water because of chlorine and other additives)
STEP TWO: SPARGING
Toward the end of the mashing period, in another large pot bring about 2
gallons of spring water to between 170F and 180F. This will be the sparge
Strain the mash water (which should now be dark and sweet) into another large
pot, preferably at least 4-gallon in size. This will be the boiling pot.
Pour the sparge water a over the grain, and strain this water into the pot
with the rest of the mash water until the pot is about two-thirds full.
STEP THREE: BOILING
Add the liquid malt extract to the mash water. Bring the mash water to a low
boil. (Do not let the pot boil too high or too rapidly since boiling malt
foams rapidly and can make a big mess!) Add the Willamette hops. Keep at a
steady boil for 30 minutes. Then add the Northdown hops. Boil for another 30
minutes, then turn off the heat. You now have a "wort," aka "green" (or
STEP FOUR: PITCHING
Bring the temperature of the wort down to room temperature --around 70F-- as
rapidly as possible by adding ice cubes or placing the pot in the freezer. By
this time, a thicl muddy sediment of spent hops and other boil-off materials,
called "trub," have settled to the bottom of the pot.
Carefully pour the wort into your fermenter (a 6-gallon or larger sanitzed
brewing bucket or glass carboy), being careful to leave the trub behind. Add
more spring water to bring the total quantity to 5 gallons. Add the yeast and
place the lid or stopper with an airlock onto the fermenter.
Place the fermenter in a closet or other dark place (or cover with a black
trash bag) in room temperature. Let the stout ferment for two or three weeks,
then bottle it. Carbonate the stout in the bottles by adding 1 tsp corn
sugar per bottle before capping them. (You'll need the approx. two and a half
cases of 12 oz. bottles)
STEP FIVE: AGING AND ....DRINKING!!!
After two weeks, the stout should be nicely carbonated and ready to drink.