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Monday
Apr162012

Brooklyn Brewery's Chocolate Stout

This is the recipe from Charlie Papazian's Microbrewed Adventures that inspired Chip's chocolate stout in Brewing TV - Episode 60: Eis is Nice. Reprinted with permission. Thanks to Charlie Papazian and Brooklyn Brewery's Steve Hindy for sharing the goodness. This beer is based on Steve Hindy's original recipe.


OG - 1.052
FG - 1.014
IBU - about 28
SRM - 52
ABV - 5.2%

All-Grain Recipe

Grist:
7.75 lb pale malt
1.0 lb chocolate malt
4.0 oz roasted barley
6.0 oz black patent malt

Hops:
1.0 oz UK Fuggles (5%aa) - 60 min
1.5 oz Willamette (5%aa) - 10 min

Yeast:
Irish ale yeast

Other:
8 tsp gypsum
1/4 tsp powdered Irish moss
3/4 cup corn sugar for priming bottles or 1/3 cup for priming keg

Employ step infusion mash.
9 quarts of 140F water to crushed grain, stir, stabilize and hold temperature at 132F for 30 minutes.
Add 4.5 quarts of boiling water, add heat to bring temperature up to 155F and hold for about 30 minutes.
Then raise temperature to 167F, lauter and sparge with 3.5 gallons of 170F water. Collect about 5.5 gallons of runoff.
Add 60 minute hops and the gypsum and bring to a full and vigorous boil.
Total boil time is 60 minutes.
When 10 minutes remain, add the Irish moss and the 10 minute hops.
After a total wort boil of 60 minutes, turn off heat. Cool in ice bath or with immersion chiller (or other method).
Bring total volume to 5 gallons with additional cold water if necessary. Aerate the wort well.
Pitch yeast when temperature of wort is about 70F.
Ferment at about 70F for about one week, or until fermentation shows signs of calm or stopping.
Rack from primary to secondary fermenter. If you have the capability, "cellar" the beer at about 55F for about one week.
Prime with sugar and bottle of keg when complete.

----------------------

Malt Extract Recipe

6.5 lbs dark malt extract syrup (or 5.2 lbs dark dried malt extract)
1.0 lb chocolate malt
4.0 oz roasted barley
4.0 oz black patent malt
Hops:
1.5 oz UK Fuggles (5%aa) - 60 min
1.5 oz Willamette (5%aa) - 10 min
Yeast:
Irish ale yeast
Other:
8 tsp gypsum
1/4 tsp powdered Irish moss
3/4 cup corn sugar for priming bottles or 1/3 cup for priming keg

Place crushed grains in 2 gallons of 150F water and let steep for 30 minutes.
Then strain out (and rinse with 3 quarts hot water) and discard crushed grains, reserving approximately 2.5 gallons of liquid to which you will now add malt extract, gypsum and 60-minute hops.
Bring to a boil. Total boil time is 60 minutes.
When 10 minutes remain, add the Irish moss and the 10 minute hops.
After a total wort boil of 60 minutes, turn off heat. Cool in ice bath or with immersion chiller (or other method).
Strain out and sparge hops and direct the hot wort into a sanitized fermenter to which 2.5 gallons of cold water has been added.
Bring total volume to 5 gallons with additional cold water if necessary. Aerate the wort well.
Pitch yeast when temperature of wort is about 70F.
Ferment at about 70F for about one week, or until fermentation shows signs of calm or stopping.
Rack from primary to secondary fermenter. If you have the capability, "cellar" the beer at about 55F for about one week.
Prime with sugar and bottle of keg when complete.

 

 

References (15)

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Reader Comments (5)

Quick Questions Chip:

1.....Where is the baker's chocolate in the recipes you have listed above? Also, the currently available "Black Chocolate Stout" is 10% ABV. Is there a difference between brooklyn's chocolate stout and BLACK chocolate stout?

2..... I was looking for a clone for that recipe and found the following link to a forum where one of the posters cited an email he received from Garret Oliver (head brewer of Brooklyn Brewery): http://www.thebrewingnetwork.com/forum/viewtopic.php?f=&t=13183 Garret explains in his email that there should also be some "Black barley" (different than black malt).....how would you work in black barley?

3....there is a clone recipe in the book "Beer Captured" by Tess and Mark Szamatulski that is similar to both Papazian's (above) and the one from Beer Captured (ABV = 8.4%). Not sure what the differences are and/or why they are different. The first post in the link I have above provides the Beer Captured recipe.

Thanks for any help/info you have!

_John

April 21, 2012 | Unregistered CommenterJohn H

I just wanted to add one thing...I didn't view the link to Chips version with the chocolate in it before I asked the question about where is the chocolate......OOPS!

I'll be looking to see how else the two recipes are different (chips vs the one in the charlie P. book).

April 21, 2012 | Unregistered CommenterJohn H

How is it that the current version of Brooklyn's Black Chocolate Stout is 10% abv (almost 2x this version). Also, it is missing some black-barley as per Garrett Oliver (current head brewer).

Chip....how much does this recipe that you brewed a few iterations back...taste like Brooklyn's current Black Chocolate Stout?????

from the following link to a forum...one poster said he got an email back from Garrett: the link to the forum with the posted recipe is: http://www.thebrewingnetwork.com/forum/viewtopic.php?f=&t=13183

HERE IS THE ORIGINAL POST IF LINK DOESN'T WORK: Beer Captured had the following clone:

OG: 1.089
FG: 1.022
SRM: 100+
IBU: 47
ABV: 8.4%

14lb British 2-row
1lb US Wheat malt
15oz British chocolate malt
7oz British roasted barley
4oz flaked wheat
3oz British black patent malt
(90 minute mash @ 152F)

2.5oz EKG @ 90 minutes
0.5oz EKG @ 15 minutes
0.5oz Cascade @ 15 minutes
0.5oz Willamette @ 5 minutes
0.5oz Cascade @ 5 minutes

Wondering about the mix of English and American Hops? Wondering about the yeast?
Wondering why you would use flaked and wheat malt? I understand the purpose of both but it seems a little bit of overkill/redundancy.


Here's info from the Brooklyn website:

American 2 Row
Willamette, American Fuggles
10.1% ABV
24 Plato, OG 1096

Already I have conflicting info. Any insight (or clone recipes!) would be greatly appreciated.

Cheers,

Matt
----------------------------------

HERE IS THE REPLY FROM GARRETT:
Hello Matt,

Thanks for the kind words, and I'm glad to hear that you're enjoying Brooklyn Black Chocolate Stout. I haven't crunched your numbers to get percentages, but I can tell you that BCS has no wheat (not that it will hurt). The OG is 24.5 Plato and it finishes at about 5.0 Plato. The ABV is 10.2%.

One ingredient missing from your formulation is black barley. Black barley is different - and tastes different - than black malt. We use both, but BCS has more black barley than black malt. There is also standard roasted (dark red-brown color) barley and chocolate malt.

You should use an aggressive but relatively neautral ale yeast - you don't want the beer to get overly fruity. Pitch it with 2 to 3 times as much yeast as you'd use for a pale ale. BCS is aged for a few months before we release it, and the aging time is important.

I hope this helps, and good luck!

Cheers,

Garrett

April 29, 2012 | Unregistered CommenterJohn H

Does the recipe in the book really call for 8 tsp of gypsum? I've never seen a recipe that called for that much.

May 25, 2012 | Unregistered CommenterTracy R

I'm also curious about the gyspum. My LHBS recommends 1 teaspoon per 5 gallon batch. 8 teaspoons?

July 21, 2012 | Unregistered CommenterSluggo

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