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Gnaughty Gnome Cocoa Stout

Brewed: 09/13/2015   Kegged: 10/04/2015

To be honest, I threw this recipe together because I wanted to do a small batch of something I could bottle.

I thought a stout would be good to have. Gnaughty Gnome English Coffee Stout turned out real well. But, I also had some Apricot Extract that I wanted to get rid of. I basically used the Coffee Stout recipe as a base, scaled it down, threw in some cocoa, and then put in the extract that I wanted to use up. Usually, I do flavoring extract either in secondary fermentation or at bottling time. This time I decided to put it in during primary fermentation, because I didn't really want a whole lot of apricot flavor.

This is an experiment for sure. Not sure how it will turn out, but I think it will be pretty good.

For more on Gnaughty Gnome and his series of beers see Sheppy's Blog: Gnaughty.


Gnaughty Gnome Apricot Cocoa Stout --- Batch 1

Style Dry Stout Batch Size 4.25 gal
Type All Grain Boil Size   6.46 gal
Brewhouse Efficiency   75.00   Boil Time   90 minutes

Recipe Characteristics

Recipe Gravity 1.042 SG Estimated FG 1.008 SG
Recipe Bitterness 30.6 IBUs (Rager) Alcohol by Volume 4.5 %
BU : GU   0.721        
Recipe Color 26.0 SRM
Measured OG:   1.041    Measured FG:   1.014 
ADF:   66    Measured ABV:   3.5 


Amt Name Type # %/IBU
5.00 g Chalk (Mash 60.0 mins) Water Agent 1 -
4 lbs 5.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 2 65.7 %
1 lbs 5.0 oz Brown Malt (Crisp) (65.0 SRM) Grain 3 20.0 %
8.0 oz Coffee Malt (Simpsons) (150.0 SRM) Grain 4 7.6 %
4.0 oz Pale Chocolate Malt (200.0 SRM) Grain 5 3.8 %
3.0 oz Midnight Wheat Malt (550.0 SRM) Grain 6 2.9 %
0.375 oz Columbus (Tomahawk) [15.20 %] - First Wort 90.0 min Hop 7 30.6 IBUs
1.00 tsp Yeast Nutrient (Boil 15.0 mins) Other 8 -
1.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 9 -
2.50 oz Apricot Extract (Primary 4.0 days) Flavor 10 -
0.25 lb Cocoa Powder (unsweetened) (Primary 4.0 days) Flavor 11 -

Mash Profile

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 8.20 qt of water at 159.1 F 148.0 F 75 min

Batch sparge with 3 steps (0.89gal, 2.15gal, 2.15gal) of 168.0 F water

Recipe Notes
Add 5g of CaCO3 into the strike water to help smooth out the dark malt flavor.
From Denver Water, this puts the water profile at:
Add Cocoa and Apricot into the fermentor and rack on top of it.
Cool wort to as close to 60 degrees as possible. Hold temp for a day, then let it rise as it wants.

Brewing Record

Brew Date:   Strike Temp:  
Mash Temps:  
Pre-boil OG   (1.033 SG)   Pre-boil Vol   (6.46 gal)
Actual Mash Efficiency   Pitch Temp    
Day 1: 
Day ... 
Day ... 

Brewing Notes:
09/14/2015 esheppy
Brewed yesterday. Everything went well. Pitched a bit low and things were not started this morning. We'll see what things look like when I get home. 1.041
09/16/2015 esheppy
Sort of a strange fermentation. The cocoa suppresses the kraussen, and it looks done, but the airlock is still bubbling. 74
09/18/2015 esheppy
Everything looks done. Fantastic chocolate aroma coming off the top. Letting it sit for another couple of weeks. Hopefully all the cocoa will drop.
09/22/2015 esheppy
Took sample. No apricot flavor. Not a whole bunch of cocoa either. Does taste like a nice dry stout. 1.014 makes this 3.5% abv
09/29/2015 esheppy
Took another sample. Gravity at 1.013, which makes the abv 3.7. Going to take apricot off the name.
10/04/2015 esheppy
Bottled up this batch. Got 1 growler, 1 liter pet, 11 bombers, and 7 12oz bottles.
10/27/2015 esheppy
Brought some into work and passed them out. We'll see what people think. I have not even tasted this finished beer yet.
12/12/2015 esheppy
So, I've been drinking this for awhile now. Tasted a bit harsh. I think the ph is a little too low. Tonight, I added baking soda to my mug. It makes the beer much smoother. Going to have to remember this little trick in the future.
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