Double Chocolate Stout Homebrew

Original Gravity: 1.062 48 IBUs


8 lbs. English light malt
0.5 lbs. chocolate malt
0.25 lbs. black patent malt
1 lb. Lactose Sugar
4 oz. Baker’s semi sweet chocolate
8 oz. Hershey’s cocoa powder
1 oz. Nugget hop pellets
5 oz (3/4 cup) priming sugar
1 packet of Cooper’s ale yeast
1 small hop bag
55 crown caps 55 12oz. bottles


Single stage mash 75 minutes @ 154° F. Sparge with 170° F. Water till 6-1/2 gallons in boil pot. Bring pot to boil add 1 oz. nugget hops, baker’s chocolate and cocoa powder. Boil for 60 minutes. Cool to 75° F. Make up a solution of Sanitizer by mixing a teaspoon of sanitizing powder with water in the jar. Sanitize the fermenter by pouring a couple of cups of solution and sloshing it around until all surfaces are wetted. Rinse the fermenter twice. Add yeast to fermentor pour wort into the fermenter. The temperature should be between 65° F and 75° F. Violently stir (whip) the wort with a sanitized spoon to aerate. Wipe the lid with Sanitizer and rinse. Fit the lid to the fermenter and fit the sanitized air lock, half filled with water to the lid’s hole. Place the fermenter in a place where the temperature will be between 65° F and 75° F. In 12 to 24 hours the air lock should start to bubble and thick foam will form on the surface of the wort. Over 5 to 7 days, the bubbles will slow to about one every other minute and the foam will start to disappear.

It is not unusual for the fermentation to be complete very quickly, 1-2 days, especially if the
temperature is warm.

Always wait until the foam is gone before proceeding to bottling. There is no need to rush to bottling: the beer will be fine if left in the carboy for several weeks.