Cooking with Beer: Chocolate Stout Cake

Saturday, May 14, 2011

What's Up at the Boner

The Kolsch is fermenting away still. That begs the question of what is next for the Lonely Boner? After debating whether or not I should re-attempt the saison, try the Citra DIPA again, or do some style I've never attempted before, I figured it's best to stick to my roots and do something malty, dark and roasty:


Yup. Time to do the Chocolate Oatmeal Stout. I decided to bump it up to Foreign Export strength after reading a good deal about Stone's mythical Bitter Chocolate Oatmeal Stout (Beer Advocate reviews here... unfortunately I've never gotten to taste it), considered going up to Imperial strength and finally doing my IRS, but decided that Foreign Export is a nice compromise.

I think the silkiness that the oats should provide will work nicely with the added chocolate. I want a beer with a good bit of body to it as well. Here's how I think it's going to look, as of right now:

8# Maris Otter 60.6%
1.5% flaked oats 11.4%
1# Carapils 7.6%
1# Caramel 10L 7.6%
.5# Carafa 1 3.8%
.5# Chocolate 3.8%
.25# roasted barley 1.9%
.13# black patent 1%
.33# sucrose

1 oz Galena @ 60 minute

Wyeast 1084 - Irish Ale

8 oz cocoa powder @ flameout
4 oz cacao nibs in secondary

I might also add some vanilla bean because chocolate and vanilla will make it closer to milk chocolate. The sugar is just being added to boost the ABV a bit

The stats should look something like:
7.1% ABV
OG: 1.069
FG: 1.016
IBU: 47.9
40.2 SRM

Any input? Cheers!

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