Double Chocolate Update

I just pulled my first Double Chocolate Stout sample after 4 days of fermentation. The airlocks stopped some point yesterday, so I figure I’d check it out and see where I’m at. I figured I’d have trouble getting this thing below the 1.020 mark because of the lactose, chocolate additions, etc but I’m happy to report it has come in quite a bit lower than that. The Nottingham yeast I used went to town on the sugars, knocking my gravity from 1.056 to 1.015 in about 4 complete days. Those two readings give me a rough alcohol ABV of 5.4%…not bad. The aroma of the sample has a bit of roasted coffee scent but not near as much as most of the stouts I’ve had. The color looks to be right where I wanted it…a very dark brown. Most stouts will be close to black by the book but because I was going for a dark chocolate flavor, I wanted the beer to resemble that same color. The flavor has a dark chocolately bitterness to it, but has the light coffee taste I was trying to avoid if at all possible. The coffee taste is on the front but the flavor moves into a nice chocolate with a very nice dark chocolate after taste (it actually tastes the same as though I just had a piece of 70% dark chocolate). Overall, the beer has a nice flavor but needs a bit more chocolate flavor on the front which I think would come with some nice chocolate aroma. The bitterness seems to be balanced okay with the sweetness. I’d say this should end up being a very solid beer. I plan on giving it a couple of weeks in the fermenters to clean everything up and then racking to secondaries where I plan to put in some ‘Creme de Cacoa’ for some aroma. Ideally I’d like to use some chocolate extract but I can’t really find it anywhere locally. I guess we shall see…

In addition, I dry hopped my A peTit APA on Monday. I have two fermenters and I did two different dry hops.

Fermenter #1: 1oz of Cascade and 1oz of Willamette
Fermenter #2: 1oz of Cascade and 1oz of Citra

This should give me a nice idea on the differences of the two completely different hops (Willamette and Citra) and how they do when used to dry hop. My favorite hop, Cascade, was added because well, it’s my favorite pale ale aroma hop.


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