Brewday 15: Chocolate & Vanilla Stout

Brewed on 13/09/2013

The other half of my double brewday in September was a Chocolate Vanilla Stout, which was again inspired by the Titanic Brewery, Stoke on Trent. This is a Sweet Stout, with a warming Chocolate taste rounded off with Vanilla at the end to keep you coming back for more!

The recipe:

Chocolate & Vanilla Stout:

  • 3kg Maris Otter Malt
  • 1.25kg Cara-Pils
  • 0.40kg Roasted Barley
  • 0.30kg Chocolate Malt
  • 0.50kg Munich Malt
  • 50g East Kent Golding Hops @ 60 mins
  • 20g Northern Brewer Hops @ 0 mins
  • 1g Irish Moss @ 15 minutes
  • 1 Safale S-04 yeast
  • 250g Cocoa Powder @ 15 mins
  • 3 Vanilla Pods (split and soaked in white Rum for 14days)

 

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Chocolate & Vanilla Stout Grain Shot

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Mash on!

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Boil in progress

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Cocoa Powder added

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Boil complete, draining to primary fermenter.

Fortunately this half of the brewday went without a hitch! Target O.G. was 1.044 but it came out at 1.050 instead which means the finished Stout will be 5.1% ABV and not 4.3% ABV. This part of the brewday was unexpectedly efficient, with a brewhouse efficiency of 88%!

Now came 14 days of primary fermentation, after which the Stout was moved to a second fermenter with the Vanilla pod/Rum mix for 9 days, before being moved to a third fermenter for priming and bottling. Normally this would be the end of the story… but with the Stout my batch priming did not work as well as intended and after 4 weeks conditioning time I opened a bottle to find it was almost totally flat. The next bottle I opened was a gusher and ended up mostly redecorating the dining room floor as a result! I put this down to the priming sugar not mixing fully in the beer prior to going in the bottle and so there was only one thing for it, I had to open all the remaining bottles into a sterile fermenter, re-prime and re-bottle. Thankfully, second time around the results are much more predictable although the beer is now a little over carbonated due to being primed twice!