Yield: 5 gallons (19 L)
The following beer recipe is featured in the July/August 2009 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
When searching for the perfect holiday ale to brew, this Rogue Chocolate Stout clone begs for your attention. Found in July/August 2009 Zymurgy and created by Amahl Turczyn, this beer has won a laundry list of awards since 2000.
Many chocolate stouts seem to have acidic coffee flavors and end up falling short of real chocolate flavor. However, Rogue's Chocolate Stout is smooth, sweet and velvety, and tastes like a chocolate malted milkshake with slight hoppiness and bittersweet chocolate notes.
The allure of this beer comes down to the chocolate flavors, which makes it enjoyable for both the chocolate and beer lover. The sweet, creamy head gives way to a rich chocolate truffle finish. This beer pairs perfectly with desserts as it's balanced by plenty of roasty flavor and bitterness. We suggest pairing with a chocolate cheesecake, chocolate cream pie or other rich chocolate dessert.
- 11.0 lb (5 kg) Great Western two-row pale malt
- 0.5 lb (227 g) 120 L crystal malt
- 0.5 lb (227 g) chocolate malt
- 0.5 lb (227 g) rolled oats
- 3.0 oz (85 g) roast barley
- 1.5 oz (42 g) chocolate extract (in secondary)
- 1.0 oz (28 g) Cascade pellet hops, 5% a.a. (90 min)
- 1.0 oz (28 g) Cascade pellet hops, 5% a.a. (30 min)
- 1.0 oz (28 g) Cascade pellet hops, 5% a.a. (knockout)
- 1.0 tsp (5 ml) Irish moss (20 min)
- Wyeast 1764 Pacman Ale yeast or White Labs WLP001 California Ale yeast
Original Gravity: 1.069
To brew the Rogue Chocolate Stout clone homebrew recipe, mash at 150°F (65°C) for 60 minutes. Sparge at 175°F (79°C) to collect 6.5 gallons (24.6 L) of pre-boiled wort. Boil for 90 minutes. Cool to 60°F (16°C) and pitch yeast. Ferment at 60°F (16°C) for one week. Siphon into secondary at 50-55°F (10-13°C) onto chocolate extract and hold until fermentation is complete, then package and condition.
Substitute the two-row malt for 7.5 lb (3.4 kg) of light malt extract syrup. Steep specialty malts in 150°F (65°C) water for 20 minutes. Strain, add the malt extract syrup and proceed with one-hour boil, adding hops at specified intervals.
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