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Call (760) 966-1885 Hours: Tue-Fri, 10:30am - 7 pm.; Sat, Sun 10:30am - 5pm; Closed Monday

Chocolate Stout

Chocolate stout is a beer with a noticeable dark chocolate flavor. This flavor is created from the use of darker, more aromatic malt that has been roasted or kilned until it acquires a chocolate color. Harpoon Chocolate Stout is brewed with an abundance of chocolate malt and a touch of chocolate.

5 Gallon Yield, All Grain
13 lbs 2-Row
1 lb Carapils®
1 lb Caramel 10L
1 lb Flaked Barley
8oz Chocolate Malt
5oz Roasted Barley
3oz Black Patent Malt
1oz Brewers Gold AA 4.6% (first wort)
1oz Strisselspalt AA 3.4% (60 min)
1oz Hallertauer AA 4.7% (30 min)
.88 lbs Extra Bitter Bakers Chocolate (61% cocoa)
European Ale Yeast

Instructions:
Heat 5 gallons of strike water to 170°F, mash in and settle out at 156°F, mash rest for 45 minutes. Sparge with 5 gallons water at 170°F, collecting 7 gallons of wort. Add chocolate to the grant while sparging so as to allow time to melt. Boil for one hour, adding hops as shown above, and evaporating one gallon for a six gallon yield. Cool the wort to 70 degrees, pour into a 6.5 gallon carboy, and pitch the yeast. Make sure to attach a blow-off tube: the high starting volume in the fermenter is deliberate, since the cocoa butter in the chocolate will inhibit all head retention unless expelled from the fermenter with a powerful blow-off. Allow one week for primary fermentation, then rack to a secondary fermenter for another week before bottling or kegging.
O.G. = 1.064
F.G. = 1.021
ABV = 5.6 %

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