The third beer I brewed was a chocolate stout. I used some chocolate from the Blommer chocolate factory Outlet Store. Recipe below.
- 8 lbs 2-Row
- 1 lb German Munich
- 1 lb Flaked Oats
- 1 lb Black Patent
- 1/2 lb Chocolate Malt
Original Gravity: 1.05
Final Gravity: (I suck at keeping notes)
Hops:
Bittering: 1 oz Golding (pellets) @ 60 min.
Aromatic: 1 oz Golding (pellets) @ 15 min.
1 tsp Irish Moss @ 15 min.
8 oz Alpine Dark Chocolate (Blommer) @ 15 min.
Yeast: Wyeast London Ale
Brew Date: 11/11/2009
Bottle Date: 12/10/2009
Taste Date: 12/24/2009 (just a sneak peak) Letting the bottles condition another 2 months before this is actually DONE.
Notes:
After realizing I didn’t have the proper chocolate (I wanted to find something unsweetened, but they didn’t have any), I only put the chocolate in at the boiling, and chose NOT to ferment with any.
This was my first time using Irish moss. I’ve had good clarity with the previous two beers so I wasn’t too concerned but mostly just wanted to see if I’d notice a difference. (I didn’t).
Robey Street Blommer Chocolate Stout
Tasting:
I sampled a little on Christmas Eve and it’s tasting good! Reminded me a lot of Young’s Double Chocolate Stout. Good head, dark chocolaty flavor. I think it needs a couple more months for the flavor to develop further but so far so good. Will update later.
