CHOCOLATE STOUT BEER RECIPES

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CHOCOLATE STOUT BEER | LOVE AND OLIVE OIL



Chocolate Stout Beer | Love and Olive Oil image

Provided by Love and Olive Oil

Total Time 4W

Cook Time 3 hours

Yield 24 bottles

Steps:

  • Please note, this is a simplified explanation of the brewing process. I highly recommend reading through the BIAB forum for more thorough instructions regarding this method.Bring 4 gallons of water plus 2 cups to 152 degrees F in a large pot. Turn off heat. Secure grain bag around edge of pot and slowly pour in milled grain and stir. Hold water temperature at 152 degrees F for 75 minutes, checking temperature with thermometer and turning heat back on in short intervals to maintain temperature if necessary.Remove the grain bag, give it a squeeze, and let as much liquid drain back into the pot as possible. Bring the liquid (wort) to a rolling boil uncovered, and add the .25 oz of Nugget hops. Set a timer for 60 minutes. When there is 30 minutes left in the boil, add the .5 oz of Willamette hops. At 15 minutes to go, add the cocoa powder, and then the lactose sugar when there is 10 minutes left in the boil. Total boil time is 60 minutes.At the end of the boil, remove pot from heat, place sanitized lid over the pot, and cool to 65 degrees F. You can place the pot in a bath of cool water, or use special equipment made for cooling wort. When the wort has cooled, transfer to a sanitized carboy or fermentation bucket. Aerate the wort by vigorously shaking the carboy for five minutes, pitch yeast, and seal with an airlock.As the beer begins to ferment, place the cocoa nibs in the bourbon and allow to soak for 4 days. Once primary fermentation is complete (3-5 days), add the nibs and bourbon to carboy and allow fermentation to reach final gravity.When the fermentation is complete, you have the option of either kegging the beer, or allowing the beer to condition in bottles.

CHOCOLATE STOUT BEER | LOVE AND OLIVE OIL



Chocolate Stout Beer | Love and Olive Oil image

Provided by Love and Olive Oil

Total Time 4W

Cook Time 3 hours

Yield 24 bottles

Steps:

  • Please note, this is a simplified explanation of the brewing process. I highly recommend reading through the BIAB forum for more thorough instructions regarding this method.Bring 4 gallons of water plus 2 cups to 152 degrees F in a large pot. Turn off heat. Secure grain bag around edge of pot and slowly pour in milled grain and stir. Hold water temperature at 152 degrees F for 75 minutes, checking temperature with thermometer and turning heat back on in short intervals to maintain temperature if necessary.Remove the grain bag, give it a squeeze, and let as much liquid drain back into the pot as possible. Bring the liquid (wort) to a rolling boil uncovered, and add the .25 oz of Nugget hops. Set a timer for 60 minutes. When there is 30 minutes left in the boil, add the .5 oz of Willamette hops. At 15 minutes to go, add the cocoa powder, and then the lactose sugar when there is 10 minutes left in the boil. Total boil time is 60 minutes.At the end of the boil, remove pot from heat, place sanitized lid over the pot, and cool to 65 degrees F. You can place the pot in a bath of cool water, or use special equipment made for cooling wort. When the wort has cooled, transfer to a sanitized carboy or fermentation bucket. Aerate the wort by vigorously shaking the carboy for five minutes, pitch yeast, and seal with an airlock.As the beer begins to ferment, place the cocoa nibs in the bourbon and allow to soak for 4 days. Once primary fermentation is complete (3-5 days), add the nibs and bourbon to carboy and allow fermentation to reach final gravity.When the fermentation is complete, you have the option of either kegging the beer, or allowing the beer to condition in bottles.

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