Finger of Hoob Recipe
John modified a Milk Stout, taking out the lactose because I cannot tolerate it and we added 1 pound of 74% Dark Chocolate, one Tablespoon of Dutched Cocoa Powered and one Tablespoon of Natural Cocoa Powder. You will also notice that this is an extract kit.
Size 5 gallons
Color 47 SRM
Bitterness 27 IBU
Our OG came out to 1.062 and FG was, I think, I lost the reading, I know, bad, bad, bad, 1.010. We had more fermentable than the original recipe, namely the chocolate.
1 lb American chocolate Malt 330L (crushed)
1 lb Crystal malt 60L (crushed)
.5 lb Roasted barley 450L (crushed)
3.3 lb Light liguid malt extract
2 lb Light dry malt extract
1 lb Dark dry malt extract
1 lb 74% dark chocolate (last 10 minutes of the boil)
1 T Natural Cocoa Powder (last 20 minutes of the boil)
1 T Dutched Cocoa Powder (last 20 minutes of the boil)
1 oz Perele (Bittering) (8% AA, 60 mins.)
1 oz Kent Goldings (Flavoring) (4.5% AA, 30 min.)
We used liquid yeast, not the dry.
1 Pkg (11g) Danstar Nottingham Ale Dry Yeast.
(We used Wyeast 1084 Irish Ale)
6 Gallons of water
5 lb bag of ice (I have an ice maker and just used what I needed to use
5 oz corn sugar. We actually used Priming Sugar 5 oz.
We strained it btw.
OK. If you know how to brew beer, this should be more than enough for you to brew it. Normally, this beer required a primary fermentation of two weeks and secondary fermentation of two weeks in a carboy but we just fermented it for 3 weeks in the beer bucket. If you have any questions, please feel free to get in contact with me via this blog. More to chocolate beer posts to come. Enjoy.