Recipe of the Month – June 2016 – ‘Double Chocky’ Chocolate Stout

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.

This recipe is available as a kit in-store and on-line with full brewing instructions and everything included – priced at a 10% discount to the individual items retail price – product code: 19880.

Recipe Ingredients:

• 1.7kg Black Rock Miners Stout
• 1 x Morgan’s Master Malts Roasted Dark (1.5kg)
• 250g Maltodextrin
• 1 x Top Shelf Crème de Cacao Liqueur Essence (50mls)
• 12g Fuggles Finishing Hops (steeped)
• 15g Premium English Ale Yeast
• Additional 200g of Dextrose if kegging with no secondary fermentation

Method:

1. Clean / sterilize all equipment including fermenter, paddle and mug (used for steeping)
2. Discard Black Rock Miners Stout tin yeast and sit tin in hot water for 10 minutes
3. Boil 2.75ltrs of water in kettle
4. Steep 12g of Fuggles Finishing Hops in 250mls of boiling water for 10 minutes
5. Add 2.0ltrs of boiled water to fermenter and add Morgan’s Master Malts Roasted Dark 1.5kg tin, 250g of Maltodextrin and the 50mls of Top Shelf Crème de Cacao Liqueur Essence and stir to thoroughly dissolve.
6. Pour 250mls of boiled water into the Morgan’s Master Malts Roasted Dark tin and stir then add to fermenter
7. Add Black Rock Miners Stout tin to fermenter and stir to thoroughly dissolve
8. Pour 250mls of boiled water into the Black Rock Miners Stout tin and stir then add to fermenter
9. Add water to fermenter to 22.5 ltrs and test temperature – make sure it is between 18-24 degrees before pitching yeast
10. Take initial hydrometer reading
11. Add Fuggles Finishing Hops bag and mug of water to wort
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