Double Chocky Chocolate Stout Recipe

Double Chocky Chocolate Stout Recipe

Recipe Instructions

This recipe is available as an Aussie Brewmakers Recipe Kit, order no. 19880

 This recipe is an Aussie Brewmakers original. It is a ‘take’ on a great winter beer the chocolate Stout. This recipe is a ripper for those cold evenings up here in the high country and will appeal to anyone who loves a Stout that is just a bit different. This recipe is another great introduction to experimenting with hops and wet malts for the beginner or ‘tin kit’ brewer.

Supplied Kit Ingredients:

• 1 x 1.7kg Morgan’s Premium Dockside Stout Stout Beer Kit
• 1 x Morgan’s Master Malts Roasted Dark (1.5kg)
• 250g Maltodextrin
• 1 x Top Shelf Crème de Cacao Liqueur Essence (50mls)
• 1 x 12g Fuggles Finishing Hops (steeped)
• 1 x 15g Premium English Ale Yeast

 Other Ingredients:

• Additional 200g of Dextrose if kegging with no secondary fermentation (not supplied)

Method:

1. Clean / sterilize all equipment including fermenter, paddle and mug (used for steeping)
2. Discard Morgan’s Premium Dockside Stout tin yeast and sit tin along with malt tin in hot water for 10 minutes to loosen contents
3. Boil 2.25L of water in kettle
4. Steep Fuggles Finishing Hops in 250ml of boiled water for 10 minutes
5. Add 1.5L of boiled water to fermenter with malt tin contents, Maltodextrin and 50mls of Top Shelf Crème de Cacao Liqueur Essence and stir vigorously to dissolve.
6. Pour 250ml of boiled water into the malt tin and stir to dissolve remaining contents, then add to fermenter
7. Add Morgan’s Premium Dockside Stout tin contents to fermenter and stir to thoroughly dissolve
8. Pour 250ml of boiled water into the beer tin and stir to dissolve remaining contents, then add to fermenter
9. Add Fuggles Finishing Hops and steeped water to fermenter
10. Add cold water to fermenter to 22.5L and test temperature – make sure it is between 18-24 degrees before pitching yeast
11. Take initial hydrometer reading
12. Pitch 15g Premium English Ale Yeast and stir gently
13. Ferment at 23 degrees Celsius +/- 2 degrees if possible for best results
14. When fermentation is finished check with hydrometer and bottle as per normal. Bottle conditioning of 3 weeks minimum is recommended.

N.B. If kegging, add additional 200g of Dextrose at step 5