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Homebrew Recipes

Belgian Dip Chocolate Stout

This beer recipe is featured in the Nov/Dec 2007 issue of Zymurgy magazine. Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy digital archive and other exclusive member benefits!

Amahl Turczyn created this recipe based off of Mountain Sun Pub & Brewery’s (Boulder, CO) chocolate stout; a staple during their annual Stout Month celebration every February. Expect lots of sweet chocolaty notes from the additions of lactose, dark and sweet chocolates.

Belgian Dip Chocolate Stout | Sweet Stout

Ingredients

  • For 5 U.S. gallons (19 L)
    • 8.87 lb. (4 kg) two-row pale malt
    • 0.81 lb. (367 g) black barley malt
    • 0.81 lb. (367 g) Briess Bonlander Munich malt
    • 0.56 lb. (254 g) caramel Vienna malt
    • 0.48 lb. (218 g) brown malt
    • 0.48 lb. (218 g) Victory malt
    • 0.32 lb. (145 g) wheat malt
    • 0.24 lb. (109 g) chocolate malt
    • 0.24 lb. (109 g) chocolate rye malt
    • 0.89 lb. (404 g) lactose in kettle, pre-lauter
    • 0.53 lb. (240 g) Callebaut milk chocolate, chopped (steep)
    • 0.18 lb. (82 g) Callebaut dark chocolate, chopped (steep)
    • 0.65 oz. (18 g) Hallertau pellet hops (60 min)
    • 0.52 oz. (15 g) Liberty pellet hops (steep)
    • Mountain Sun ale yeast or American/California ale yeast

    Specifications

    • Original Gravity: 1.072 (before chocolate addition)
    • SRM: 45
    • Boil Time: 90 minutes

    Directions

    Mash grains at 154°F (68°C) for 60 minutes. Add lactose to kettle before running clear wort into the kettle. Coarsely chop chocolate and add to wort after boil is complete.