Life by Chocolate

Chocolate, white, milk, dark, in all its forms forms life. Chocolate truffles, caramels, and other confections are at the core of enjoyment. This is life by chocolate because death by chocolate is the wrong attitude.

Friday, February 18, 2011

Finger of Hoob Recipe

Finger of Hoob, is a chocolate stout. A very chocolate stout. I am not going to teach you how to brew beer. For that, you need to take a class at City Brewshop in Brooklyn. If you know how to brew beer, please feel free to give this a try and tell me how it came out. The original recipe said an alcohol of 5.5% but because of the introduction of one pound of 74% Dark Chocolate, it came out move like 6.5%.

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
OG 1.058
FG 1.015
Alcohol 5.5%/Volume

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.

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