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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:
- Clean / sterilize all equipment including fermenter, paddle and mug (used for steeping)
- Discard Morgan’s Premium Dockside Stout tin yeast and sit tin along with malt tin in hot water for 10 minutes to loosen contents
- Boil 2.25L of water in kettle
- Steep Fuggles Finishing Hops in 250ml of boiled water for 10 minutes
- 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.
- Pour 250ml of boiled water into the malt tin and stir to dissolve remaining contents, then add to fermenter
- Add Morgan’s Premium Dockside Stout tin contents to fermenter and stir to thoroughly dissolve
- Pour 250ml of boiled water into the beer tin and stir to dissolve remaining contents, then add to fermenter
- Add Fuggles Finishing Hops and steeped water to fermenter
- Add cold water to fermenter to 22.5L and test temperature – make sure it is between 18-24 degrees before pitching yeast
- Take initial hydrometer reading
- Pitch 15g Premium English Ale Yeast and stir gently
- Ferment at 23 degrees Celsius +/- 2 degrees if possible for best results
- 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