Gnaughty Gnome Cocoa Stout
Brewed: 9/13/2015 Kegged: 10/4/2015
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 |
|
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| Measured OG: | 1.041 | Measured FG: | 1.014 | ||||
| ADF: | 66 | Measured ABV: | 3.5 |
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
| 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
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: | Strike Temp: | |||||
| Mash Temps: | ||||||
| Pre-boil OG | (1.033 SG) | Pre-boil Vol | (6.46 gal) | |||
| Actual Mash Efficiency | Pitch Temp | |||||
| Fermentation | ||||||
| Day 1: | ||||||
| Day ... | ||||||
| Day ... | ||||||
Brewing Notes
9/14/2015 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
9/16/2015 Sort of a strange fermentation. The cocoa suppresses the kraussen, and it looks done, but the airlock is still bubbling. 74
9/18/2015 Everything looks done. Fantastic chocolate aroma coming off the top. Letting it sit for another couple of weeks. Hopefully all the cocoa will drop.
9/22/2015 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
9/29/2015 Took another sample. Gravity at 1.013, which makes the abv 3.7. Going to take apricot off the name.
10/4/2015 Bottled up this batch. Got 1 growler, 1 liter pet, 11 bombers, and 7 12oz bottles.
10/27/2015 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 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.
9/14/2015 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
9/16/2015 Sort of a strange fermentation. The cocoa suppresses the kraussen, and it looks done, but the airlock is still bubbling. 74
9/18/2015 Everything looks done. Fantastic chocolate aroma coming off the top. Letting it sit for another couple of weeks. Hopefully all the cocoa will drop.
9/22/2015 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
9/29/2015 Took another sample. Gravity at 1.013, which makes the abv 3.7. Going to take apricot off the name.
10/4/2015 Bottled up this batch. Got 1 growler, 1 liter pet, 11 bombers, and 7 12oz bottles.
10/27/2015 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 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.