Chocolate Achromatic Stout Recipe
This imperial stout is designed by Weldwerks Brewing Co.'s Head Brewer, Neil Fisher, specifically for aging with roasted cacao nibs and vanilla beans to create a rich, decadent, and complex beer that features notes of bittersweet, dark, and milk chocolate.
WeldWerks Brewing Co. in Greeley, Colorado, was named the 2016 Best New Brewery in the country by USA TODAY 10Best. This recipe from Weldwerks’ Head Brewer Neil Fisher is an imperial stout designed specifically for aging with roasted cacao nibs and vanilla beans to create a rich, decadent, and complex beer featuring notes of bittersweet, dark, and milk chocolate. It is absolutely delicious!
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.105
FG: 1.030
IBUs: 45
ABV: 10%
MALT/GRAIN BILL
15 lb (6.8 kg) 2-row malt
1 lb (454 g) chocolate malt
1 lb (454 g) pale chocolate malt
1 lb (454 g) Weyermann Chocolate Rye Malt
1 lb (454 g) Simpsons Double Roasted Crystal (DRC) Malt
12 oz (340 g) crystal malt 40L
12 oz (340 g) flaked oats
4 oz (113 g) roasted barley
HOPS & ADDITIONS SCHEDULE
1.5 oz (42 g) Magnum [10.5% AA] at first wort hop (FWH).
8 oz (227 g) of roasted cacao nibs (see “Directions” below)
1 vanilla bean (see “Directions” below)
YEAST
White Labs WLP001 California Ale
DIRECTIONS
Mash at 153°F (67°C) for 60 minutes, then rest until conversion is complete. Boil for 120 minutes. Pitch the yeast and ferment at 64°F (18°C) to start, allowing the temperature to rise to 67°F (19°C) near the end of fermentation to ensure full attenuation.
After fermentation is complete, in separate mesh bags, add to the fermentor 8 oz (227 g) of roasted cacao nibs and one vanilla bean split lengthwise. Leave the cacao nibs in contact with the beer for 1–3 days, tasting daily and removing cacao nibs when desired flavor profile is achieved. Condition for 2–3 weeks while aging with the vanilla bean, before packaging at 2.3 volumes.
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