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.
| 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 | Ingredients
Ingredients
| 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:
Ca=102,Mg=8,Na=21,SO4=51,Cl=23,HCO3=210
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: |
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Strike Temp: |
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| Mash Temps: |
|
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| Pre-boil OG |
|
(1.033 SG) |
|
Pre-boil Vol |
|
(6.46 gal) |
| Actual Mash Efficiency |
|
|
|
Pitch Temp |
|
|
| Fermentation |
|
|
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| Day 1: |
| Day ... |
| Day ... |
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