Tag Archives: beer

Peanut Butter Chocolate Oatmeal Stout

Added most of a container of PB2 chocolate to the fermenter with my Oatmeal Stout this time. It was a mess but taste testing before bottling did have a hint of the peanut flavor. I’m surprised because I have heard that you need to use a lot more than 1 container to get any flavour at all. I also used 2/3 cup white cane sugar for priming instead of brown sugar so I hope the bottles don’t explode. :)

Brewed 2014-11-15
Bottled 2014-11-29

Theobroma 2014

Just got a 2014 Dogfish Head Theobroma from my local Whole Foods and I’m so disappointed. Last year it was amazing. The chocolate and chili really came through but this year it’s just weak. It tastes like Budweiser made it. So bad. 🙁

Homebrew Chocolate Oatmeal Stout – part deux

So I did the math and since I had to buy all of the equipment my stout ended up costing $18.49 per 16oz. bottle! Of course, my next batch should only be about $1.70 per bottle.

When I bottled the beer it was 58 degrees with a specific gravity of 1.022. 58 is pretty close to the calibration temp for my hydrometer so no adjustment is needed. This gives us a potential alcohol of around 2.6%.

When I brewed and cooled the beer for fermenting it was 75 degrees with a specific gravity of 1.060. 75 degrees means we need to adjust the SG by 0.0018 which we’ll call 0.002. So we end up with 1.062. This gives us a potential alcohol of around 8.1%.

Subtracting 2.6% from 8.1% gives us a final alcohol percentage of 5.5%.

Homebrew Chocolate Oatmeal Stout

Well, my chocolate oatmeal stout is ready for drinking. It was brewed on May 3rd and bottled on May 17th.

I used a slightly modified version of the “Oatmeal Stout – 5 gallons, extract with grains” recipe by Stephan Galante from the October 1997 issue of Brew Your Own magazine (http://www.byo.com/stories/beer-styles/article/indices/11-beer-styles/1194-oatmeal-stout).

Essentially I

  • added 5 tbsp of Hershey’s Special Dark cocoa
  • reduced the hops boil time by 15 mins
  • used brown sugar as priming sugar (for bottling)