September 27, 2011

Walker's Chocolate Stout

My Oregano Hoptoberfest is still chugging away, but with a new carboy in the mix I thought I'd go ahead and get started on another batch. To stay on the experimental streak, I'm making a chocolate stout and will divide the batch into two parts. Half of it will stay as is and to the other I will add a type of mint I have in my garden called Walker's Low. Adding mint was partially inspired by the "dry-minted" Black & Red from Dogfish Head, but I've found Eric Steen's work out in Colorado encouraging as well.

Here's the recipe I came up with:

1 lb. Briess 2-Row Caramel 60L Barley Malt
0.5 lb Roasted Barley
0.5 lb Crisp Black Malt
0.5 lb Crisp Chocolate Malt
6 lbs. Briess Golden LME
1 lb. Lactose Powder (non-fermentable sugar for sweetness)
4 oz. Cocoa Powder
1 oz. Northern Brewer hops (at start of boil)
1 oz. Fuggles hops (at 15 mins to go)
White Labs Irish Ale Yeast
1 oz. Walker's Low (leaves added to secondary fermentation for half the batch)
Estimated ABV: 5.9%

Just blowing off some krausen.
I mashed the grains for 1 hour and tried something new: I did a vorlauf, brew-speak for running the wort back through your spent grains to improve clarity. I mixed up the cocoa powder in about a cup of water before adding it to the boil so as to avoid clumping. I had some technical issues with my new carboy, so I had a hard time getting precise reading of volume and temperature. As a result, I think the wort was a little warm for when I added the yeast -- the next day I had krausen (foam) coming up through the airlock. To prevent some kind of disaster, I rigged up a blow-off tube to give all that foam a place to go.

Check out my Brewing 101 post for a more detailed description of the homebrewing process.