Beverages > Alcoholic Beverages > Beers > Stouts

Brewers Gold Chocolate Stout Recipe

Ingredients with Measurements:
- 8 lbs. of Brewers Gold malt extract
- 1 lb. of chocolate malt
- 1 lb. of roasted barley
- 1 lb. of crystal malt
- 1 oz. of Brewers Gold hops
- 1 oz. of Fuggles hops
- 1 package of ale yeast
- 1 cup of cocoa powder
- 1 cup of lactose
- 5 gallons of water

Special equipment needed:
- Large pot
- Fermentation bucket
- Airlock
- Bottling equipment
- Thermometer
- Hydrometer

Step-by-step instructions:

1. Heat 2.5 gallons of water in a large pot to 160°F.
2. Steep the chocolate malt, roasted barley, and crystal malt in a mesh bag for 30 minutes.
3. Remove the mesh bag and bring the water to a boil.
4. Add the malt extract and Brewers Gold hops and boil for 60 minutes.
5. Add the Fuggles hops and boil for an additional 10 minutes.
6. Remove the pot from heat and cool the wort to 70°F.
7. Transfer the wort to a fermentation bucket and add the ale yeast.
8. Ferment for 7-10 days at 65-70°F.
9. After fermentation is complete, add the cocoa powder and lactose to the bucket and stir well.
10. Bottle the beer and let it condition for 2-3 weeks.


Time:
Preparation time: 30 minutes
Cooking time: 70 minutes
Fermentation time: 7-10 days
Conditioning time: 2-3 weeks
Temperature:
Steeping temperature: 160°F
Boiling temperature: 212°F
Fermentation temperature: 65-70°F
Serving size:
This recipe makes approximately 5 gallons of beer, which is equivalent to 40 12-ounce bottles.

Nutritional information:
Calories: 200 per 12-ounce serving
Carbohydrates: 20g per 12-ounce serving
Protein: 2g per 12-ounce serving
Fat: 0g per 12-ounce serving

Substitutions for ingredients:
- Instead of Brewers Gold malt extract, you can use any other type of malt extract.
- Instead of chocolate malt, you can use black malt or roasted malt.
- Instead of Fuggles hops, you can use any other type of English hops.
- Instead of ale yeast, you can use any other type of beer yeast.
- Instead of lactose, you can use maltodextrin or powdered sugar.

Variations:
- Add vanilla extract to the beer during conditioning for a vanilla chocolate stout.
- Add chili peppers to the beer during conditioning for a spicy chocolate stout.
- Use a different type of chocolate, such as dark chocolate or milk chocolate, for a different flavor profile.

Tips and tricks:
- Use a hydrometer to measure the specific gravity of the wort before and after fermentation to determine the alcohol content.
- Sanitize all equipment before use to prevent contamination.
- Use a blow-off tube during fermentation to prevent the fermentation bucket from overflowing.
- Store the beer in a cool, dark place to prevent skunking.

Storage instructions:
Store the beer in a cool, dark place at a temperature of 40-50°F for up to 6 months.

Reheating instructions:
This beer is not meant to be reheated.

Presentation ideas:
Serve the beer in a pint glass with a chocolate rim.

Garnishes:
Garnish the glass with a chocolate-covered pretzel or a chocolate truffle.

Pairings:
This beer pairs well with chocolate desserts, such as chocolate cake or chocolate mousse.

Suggested side dishes:
This beer pairs well with savory dishes, such as grilled steak or roasted vegetables.

Troubleshooting advice:
- If the beer is too sweet, reduce the amount of lactose used.
- If the beer is too bitter, reduce the amount of hops used.
- If the beer is too thin, increase the amount of malt extract used.

Food safety advice:
- Sanitize all equipment before use to prevent contamination.
- Use a blow-off tube during fermentation to prevent the fermentation bucket from overflowing.
- Store the beer in a cool, dark place to prevent skunking.

Food history:
Stouts originated in England in the 18th century and were originally called "strong porters." The addition of roasted barley gave the beer its dark color and roasted flavor.

Flavor profiles:
This beer has a rich, chocolate flavor with a hint of bitterness from the hops.

Serving suggestions:
Serve this beer at a temperature of 50-55°F in a pint glass.

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Taste: Rich, Creamy, Chocolatey, Malty, Roasted, Nutty, Bitter