Dublin Chocolate Stout Recipe
Average Beer Rating- 4
This Dublin Chocolate Stout recipe is a classic dry Irish stout. The beer has roast and coffee flavors with smooth silky chocolate.
5.5 lbs. Light Malt Extract Syrup
1.1 lbs. Wheat Malt Extract Syrup
12 oz. Roasted Barley (Crushed)
6 oz. Chocolate Malt (Crushed)
8 oz. Flaked Oats
1 oz. Magnum Hops (Bittering, 60-minutes)
Wyeast 1084 Irish Ale Yeast (Liquid Yeast)
Safale S-04 Dried Ale Yeast (Dry Yeast)
4 oz. Cacao Nibs
1. Place cacao nibs in a sealed jar and pour enough vodka to cover the nibs. Use cheap vodka, as the it won’t have any influence on the taste of the beer.
2. Pour 2.5 gallons of clean water into your brew pot and begin to heat.
3. Heat water to 150-170F and steep grains for 30-minutes.
4. Remove the grain bag and without squeezing allow the liquid to drain back into your brew pot/ wort.
5. Bring water to a boil.
6. Once boiling, turn the burner off and stir in the malt extracts.
7. Return wort back to a boil and follow the hop schedule.
8. Boil for 60-minutes.
9. Cool the wort to approximately 75F.
10. Pour cooled wort into the fermenter.
11. Add enough cold water to the fermenter to bring your wort to the 5-gallon mark.
12. Aerate the wort by sealing the fermenter and rock back and forth to splash for a few minutes.
13. Pitch the yeast and cover with the fermenter lid.
14. Ferment between 62-72F.
15. One day after the fermentation has begun, add the cacao ribs and vodka to the fermenter.
16. Let the beer to ferment for 2 weeks, until fermentation slows down.
1. On bottling day, dissolve 3/4 cup of corn sugar in 16 oz. water.
2. Keep your bottles between 62-75F to ensure proper maturation.
Tobin’s Review 4 out of 5
Dublin Chocolate Stout Recipe is a dark stout with a mocha colored head. The beer has aromas of toasted malt with flavors of chocolate malt and a dry finish. This recipe is a winner!!
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