Chocoberry Oatmeal Stout

Source: Clint Gilbert
Recipe added: 07/10/98

This turned out to be quite tasty. The chocolate flavor is apparent, but instead of overwhelming the malt, it adds to the roasted flavors already present. The cherry flavor is much more subtle, but still quite nice. The flavor of this beer is quite complex, and does well with a little aging. Some notes: Be sure to soften the chocolate in the microwave before adding it. It dissolves much easier this way. The chocolate adds some bitterness, thus the low hopping rate. Primary fermentation can be quite vigorous, and a thick layer of cocoa butter scum will form above the cherries. When racking to the scondary, keep the siphon hose above the yeast sediment and below the cocoa butter.


Recipe type: Partial Mash
Batch Size: 5 gallons
Starting Gravity:
Finishing Gravity:
Time in Boil: 60 minutes
Primary Fermentation: 5 days
Secondary Fermentation: 7 days



Crush grains and mash at 150-152F for 60-75 minutes. Mash out at 168F, then sparge with 170F water. Collect about 3.5 gallons of extract. During the mash, microwave the chocolate for a minute or two so that it is soft. Add williamette hops, malt extract, and chocolate, then boil for 60 minutes. Add cascade hops during the last 15 minutes of the boil. After 60 minutes of boiling, remove heat from the brewpot and add the cherries. Let them steep at 160F or so for about 20 minutes. If your brewpot is too small, heat the cherries with a little water in another pot. Let them steep at 160F for about 20 minutes. Cool the wort, and add it to a 6.5 gallon fermenter. Add the cherries, and top off with water to make about 6 gallons. Pitch yeast and ferment for 5 days, then rack to a seconday. Ferment an additional 7 days or until clear. Prime with 3/4 cup corn sugar and bottle.
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