Dockside Chocolate Stout
With a Coffee Twist
Started 23 Aug 03
Bottled 31 Aug 03
Ingredients
Morgan's Dockside Stout
1 Kg Coopers Extra Pale Malt Extract
1 Kg Coopers Dark Malt Extract
500 gm Dry Corn Syrup
50 gm Cooking Chocolate (85% Cocoa)
2 Heaped tbspn Good Quality Instant Coffee
6 gm Morgan's Ale Yeast (with can)
11 gm Manchester Ale Yeast
Method
Didn't have any Choc Malt this time around so we tried something different
Pour 2 L boiling water into fermenter
Add warmed can of goo and malt extracts
Grated cooking chocolate into wort
Added 2 heaped tbspn Nescafe Instant Coffee
Added Dried Corn Syrup
Measure Specific Gravity
Pitched Yeast @ 29 deg C
Facts and Figures
OG: 1.060
FG reached: 1.025
Primed with raw caster sugar for added flavour
23 Litres
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Analysis Started bubbling very rapidly and kept going for about 3 days Going into bottle, tasted really nice - both strong Chocolate and Coffee Taste Test - tried this one after six weeks in the bottle - yumm! One of our best stouts yet. Really strong body, very complex flavour. The coffee and chocolate combination really worked well
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