Imperial Stout Recipe - The Dark Side Chocolate Stout

Recipe Info

Recipe Image

The Dark Side Chocolate Stout

by on
All Grain
5 Gallon(s)
6.5 Gallon(s)
120 min
68%
Dark chocolate stout with cacao nibs and vanilla bean.

Fermentables

70% - 2-Row - US
16
37
1
Mash
4% - Chocolate Malt - US
1
34
350
Mash
4% - Pale Chocolate - UK
1
32
180
Mash
4% - Chocolate Rye Malt - DE
1
34
200
Mash
5% - Lactose - Milk Sugar - US
1.25
41
1
Late
4% - Simpsons Double roasted Crystal Malt
0.875
40
105
Mash
2% - Crystal 40L - CA
0.5
34
40
Mash
3% - Flaked Oats - US
0.75
37
1
Mash
2% - Roasted Barley - US
0.5
25
300
Mash

Hops

Magnum
1
Pellet
FirstWort
120 min(s)
10
22.7
Fuggles
0.5
Pellet
FirstWort
120 min(s)
4.8
5.5

Yeast

Imperial Darkness
71%

Other Stuff

Vanilla Bean
1
each
Primary
Cocoa nibs
8
oz
Primary

Mash Steps

Mash In
Direct Heat
154
60 min
Dextrinization Rest
Direct Heat
120
10 min

Special Instructions

1.
Fermentation will be at 67 degrees until final gravity is at 1.030ish
2.
Add cacao nibs, which are soaked in rum for a few days, after fermentation is complete for 1 to 3 days.
3.
Add vanilla bean, which is soaked in vodka for a few days, to the fermenter for 2 weeks

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

The Dark Side Chocolate Stout
Imperial Stout
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 120  min Boil Time
  • 1.117 OG
  • 1.034 FG
  • 28.2 IBU (tinseth) Bitterness
  • 0.24 BG:GU
  • 58.1° SRM Color
  • 68% Efficiency
  • 10.7% ABV Alcohol
  • 423 per 12oz Calories
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