This recipe is an Aussie Brewmakers original. It is a ‘take’ on a great winter beer – the chocolate Stout. This recipe is a ripper for those cold evenings up here in the high country and will appeal to anyone who loves a Stout that is just a bit different. This recipe is another great introduction to experimenting with hops and wet malts for the beginner or ‘tin kit’ brewer.
Supplied Kit Ingredients:
- 1.7kg Black Rock Miners Stout
- 1 x Morgan’s Master Malts Roasted Dark (1.5kg)
- 250g Maltodextrin
- 1 x Top Shelf Crème de Cacao Liqueur Essence (50mls)
- 12g Fuggles Finishing Hops (steeped)
- 15g Premium English Ale Yeast
- Additional 200g of Dextrose if kegging with no secondary fermentation (not supplied)
- Clean / sterilize all equipment including fermenter, paddle and mug (used for steeping)
- Discard Black Rock Miners Stout tin yeast and sit tin in hot water for 10 minutes
- Boil 2.75ltrs of water in kettle
- Steep 12g of Fuggles Finishing Hops in 250mls of boiling water for 10 minutes
- Add 2.0ltrs of boiled water to fermenter and add Morgan’s Master Malts Roasted Dark 1.5kg tin, 250g of Maltodextrin and the 50mls of Top Shelf Crème de Cacao Liqueur Essence and stir to thoroughly dissolve.
- Pour 250mls of boiled water into the Morgan’s Master Malts Roasted Dark tin and stir then add to fermenter
- Add Black Rock Miners Stout tin to fermenter and stir to thoroughly dissolve
- Pour 250mls of boiled water into the Black Rock Miners Stout tin and stir then add to fermenter
- Add water to fermenter to 22.5 ltrs and test temperature – make sure it is between 18-24 degrees before pitching yeast
- Take initial hydrometer reading
- Add Fuggles Finishing Hops bag and mug of water to wort
- Pitch 15g Premium English Ale Yeast and stir gently
- Ferment at 23 degrees Celsius /- 2 degrees if possible for best results
- When fermentation is finished check with hydrometer and bottle as per normal. Bottle conditioning of 3 weeks minimum is recommended.
N.B. If kegging, add additional 200g of Dextrose at step 5