This weekend we're bottling our latest brewing masterpiece: a double batch of a double chocolate cream stout. This beer began as a clone of Young's Double Chocolate Stout, but the recipes we found online were mostly all-grain, which entails a much more complicated brewing process than we have yet mastered. So after much googling, I pieced together a recipe from bits and pieces of other recipes that sounded good. I found an online kit that used extract, so I took their proportions, I found one that really went heavy on the chocolate, and used that one, and luckily most of the other ingredients were fairly even across recipes, so there was less guesswork. When we brewed it, it smelled rich and chocolatey, though only time will tell.
In the meantime, here's the recipe.
Young's Double Chocolate Stout Clone (Extract)
2 lb. Amber Liquid Extract
5 lb. Dark liquid extract
8oz 2-row pale ale malt
11oz crystal malt (60L)
13oz chocolate malt
6oz cocoa powder (dissolve in hot water and add to wort with 15 minutes remaining in the boil)
8oz invert sugar/maltodextrin (some recipes used table sugar here) (add with 15 min remaining)
4oz cane sugar (add with 15 min remaining)
1 tsp irish moss (add with 15 min remaining)
1/2 tsp yeast nutrients (add with 15 min remaining)
1.5oz AAU fuggles hops (add with 60 min remaining)
.5oz AAU kent golding hops (add with 15 min remaining)
Wyeast 1318 (London Ale)
Ferment at 68′F. Note: One recipe called for adding .33 oz. of chocolate extract in the secondary fermentation, but that shit's expensive and since no other recipes called for it, we skipped it).
Stayed tuned for the review!