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Odd Winter Chocolate Stout & EisStout

Recipe and notes for the beer seen brewed and eis'ed by Chip Walton in Brewing TV - Episode 60:  Eis is Nice.

OG: 1.055
FG: 1.020
IBU: 37
SRM: 34
6.0 lb Dark Liquid Malt Extract
1.0 lb Light Dry Malt Extract

Steeping Grains:
1.0 lb Chocolate Rye Malt
0.3 lb Debittered Belgian Chocolate
0.15 lb Chocolate Wheat Malt
0.15 lb Roasted Barley

5.0 oz Baker's Unsweetened Chocolate, microwaved for 90 seconds, mixed with pre-boil wort....
1.5 oz Fuggle (homegrown, whole leaf) - First Wort Hop
1.0 oz Northern Brewer pellets (9.0%aa) - 60 min
1.5 oz Fuggle (homegrown, whole leaf) - 10 min
Wyeast 2112 - California Lager x 2

The Process:
Steep grains in 2.5 gallons of 152F water for 30 min.
Also place muslin bag with First Wort Hops in during this steeping time.
After 30 minutes of steeping, remove grain bag and rince with 1/2 gallon of 170F water.
Discard grains. Remove First Wort Hop bag and set aside.
Add heat and bring liquid towards a boil.
Near-boil, kill heat and add LME, DME and unsweetened chocolate. For chocolate you can put the solid one-ounce bricks into the boil and stir to dissolve. OR you can do like Chip did in the Episode 60... and microwave the chocolate bricks for 90 seconds to melt, add a bit of the hot wort into the boil to make a chocolate mixture then add that to the wort.
Return to heat, put the FWH bag back into the kettle and bring to a boil.
Boil time of 60 minutes.
Put in 60 minute hops.
10 minutes left in boil add 10 minutes hops.
Cool wort to pitching temperature, Chip fermented around 58-62F.
After primary fermentation, rack to secondary fermenter for one week.
After secondary fermentation, it's time to rack into keg/bottles and get ready for eising day.
Start by making an appropriate priming sugar solution - about 1 oz. corn sugar for one gallon of beer - and let it cool. Put cooled solution into a clean, sanitized milk jug.
Rack beer to keg/bottles.... reserving one gallon of beer that is racked into clean jug with priming solution. Place in freezer. Allow to sit 6-8 hours or until the beer becomes firm, but not solid.
Pour/drip beer through sanitized funnel into sanitized EZ-Cap bottles.
Let bottles sit at room temperature for approximately one month. They should carbonated just like regular beer, but may require a few more weeks than typical brews.


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Reader Comments (5)

So reading thru your process it seems this is for a 3 gallon batch yet the fermentables adds up to a way higher OG. I assume you added 2 gallons of cold water post boil?

April 20, 2012 | Unregistered CommenterJake

Jake> the OG is correct for a 5 gallon batch. I guess Chip omitted a step where top up water was added to the fermenter

May 6, 2012 | Unregistered CommenterMartin

I was hoping for some wisdom on a gauge of how much chocolate to add, how chocolaty was this beer? Is there a rule of thumb you guys use for adding chocolate?


October 2, 2012 | Unregistered CommenterJosh

I just watched your Eis is nice episode and I really want to try it. I have been thinking about your melted ice having the same gravity as the brew and I think I know what happened. What you are trying to do is freeze the water out of the beer, so you need to take the temperature down to where the water will freeze but not the beer itself. I found a formula online to calculate the temp your beer will freeze at based upon OG and current alcohol level:

The freezing point (°C) of beer = (-0.42 × A) + (0.04 × E) + 0.2, where A is the percent of alcohol content by weight, and E is the original gravity of the wort (°Plato). Therefore, each 1% increase in alcohol content lowers the freezing point by 0.42° C and each increase in gravity of 1° Plato raises it by 0.04°C. Thus, no beer will freeze at -1°C, and products at higher alcohol concentrations (including high-gravity brews prior to dilution) will withstand even lower temperatures.

I'm thinking that if you freeze at a temperature between -1°C and what you get on the formula you might have better results pulling only water out of your brew.


October 18, 2012 | Unregistered CommenterPat

Just a word of caution for any brewers about Baker's Chocolate... I decided to add mine late in the boil at the 10 minute mark, thinking it would yield more flavor. This is in contrast to Chip, who adds it near the beginning.

My mistake: The cocoa butter (fat) in the chocolate forms oil at the surface of the wort, and makes the liquid greasy - yuck! I attempted to salvage the batch by cooling below 65F and skimming the emulsified fat from the wort surface before pitching yeast. Only time will tell if it worked.

Only after having this experience did I find an article stating that one must subject Baker's Chocolate to a long and vigorous boil to volatize the oils and render them a non-issue. D'oh. Devil's in the details...

October 1, 2014 | Unregistered CommenterMcKnuckle

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