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Chocolate Imperial Stout

322 calories 34.3 g 12 oz
Beer Stats
Method: Extract
Style: American Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Efficiency: 70% (steeping grains only)
Source: Mark Johnson
Calories: 322 calories (Per 12oz)
Carbs: 34.3 g (Per 12oz)
Created Tuesday January 31st 2012
Amount Fermentable Cost PPG °L Bill %
6.60 lb Liquid Malt Extract - Amber6.6 lb Liquid Malt Extract - Amber 35 10 39.1%
3.30 lb Liquid Malt Extract - Dark3.3 lb Liquid Malt Extract - Dark 35 30 19.5%
1 lb Dry Malt Extract - Amber1 lb Dry Malt Extract - Amber 42 10 5.9%
10.9 lb / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 5.9%
1 lb American - Caramel / Crystal 60L1 lb Caramel / Crystal 60L 34 60 5.9%
1 lb American - Chocolate1 lb Chocolate 29 350 5.9%
2 lb American - Pale 2-Row2 lb Pale 2-Row 37 1.8 11.8%
1 lb United Kingdom - Black Patent1 lb Black Patent 27 525 5.9%
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Chinook0.5 oz Chinook Hops Pellet 13 Boil 60 min 25%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 30 min 25%
0.50 oz Chinook0.5 oz Chinook Hops Pellet 13 Boil 15 min 25%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Boil 15 min 25%
2 oz / 0.00
Other Ingredients
Amount Name Cost Type Use Time
8 oz Hershey's Cocoa Flavor Boil 10 min.
24 oz Ghirardelli Extra Bitter Sweet 70% Cacao Flavor Boil 10 min.
0.50 lb Brown Sugar (Dark) Flavor Boil 30 min.
1 lb Lactose Flavor Secondary --
8 oz Ghirardelli Un-Sweet 100% Flavor Secondary --
Wyeast - Irish Ale 1084
1 Each
Attenuation (avg):
Optimum Temp:
62 - 72 °F
0.00 Yeast Pitch Rate and Starter Calculator

Everything in this recipe is really cut and dry..besides all of the Cocoa and Cacao Chocolate baking bars..With ten minutes to go I took about .5 gallons out of the wort and placed it in a small pot. I added the Hershey's and Ghirardelli chocolate to the wort. After it was all melted I slowly poured it back into the wort.

Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2012-03-25 20:21 UTC
Other Brewers Who Brewed This Recipe:
Plinestone Cowboy
Discussion about this recipe:
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partylights 06/03/2012 at 10:57pm
Brew ended up very good..but NOT A CHOCOLATE STOUT.  Brew tasted more like an imperial stout with hints of bourbon..very good..<br>next time I will use all did not have any chocolate taste at all. 

TBrady26 01/11/2013 at 03:44am
I used 1/4 cup of Hersey's unsweet cocoa in a 2 gallon batch. I'd say you need about 3/4 cup of Herseys. I used 5/8 cup on a 5 gallon batch later and that still wasn't enough. Next time I make a double chocolate stout I'll use 3/4-1 cup of Herseys unsweetened. The 2 gallon batch I made was one of the BEST beers I've ever had.

deadfile 02/10/2015 at 09:04pm
Howdy. we brewed this up last weekend and are now in the Primary stage, but with so much chocolate and stuff are wondering if anyone has estimates on how long to leave in Primary and the same for the Secondary. bubbling away beautifully.

VagrantMind 10/19/2020 at 01:21am
Brewed this beer (or close version of) yesterday, 10/17/2020. After reading the rest of the reviews, I decided to up the chocolate addition. Used the amount of 70% cocoa in recipe, sub'd hershey's dark for the cocoa and added ~11oz of hershey's dark syrup and 4oz cocoa nibs. Going to run primary and then break into 5 individual secondaries and do some different chocolate additions to see which one we like the best. O.G. came in at 1.09. Bubbling away happily at about 65°with a white labs WLP004 purepitch in a 1.7L starter.
I'll update when primary finishes

VagrantMind 10/24/2020 at 03:46pm
Ok update: after 4 days in primary gravity dropped to 1.025. Right in range. Initial reaction-cocoa nose, hops are at the forefront of taste(spicy/earthy). I'm a newbie so inexperience could be the culprit but the lactose didn't seem to want to incorporate into the beer. I racked beer on top of boiled/dissolved solution into secondary. There's a white layer below beer now.... Figuring out what to do next

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