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Chocolate Imperial Stout

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

Original Gravity:

1.096

Final Gravity:

1.026

ABV (standard):

9.2%

IBU (tinseth):

26.5

SRM (morey):

40.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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%
10.90 lbs / $ 0.00

Steeping Grains

Amount	Fermentable	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%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	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

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Chinook (Pellet)	0	50%
1 oz	Willamette (Pellet)	0	50%
2 oz / $ 0.00

Other Ingredients

Amount	Name	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	--

Yeast

Wyeast - Irish Ale 1084

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	Medium
Optimum Temp:	62 - 72 °F	Starter:	Yes

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

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

21,713

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Brews

Public: Yup, Shared
Last Updated: 2012-03-25 20:21 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

Other Brewers Who Brewed This Recipe:

DZachery

kielparker

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. Â Brew tasted more like an imperial stout with hints ofÂ bourbon..very good..<br>next time I will use all nibs..it did not have any chocolate taste at all.Â

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 65Â°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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