We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Chocolate Stout

back to search Back to Search  Style Details 

Chocolate Stout

back to search Back to Search  Style Details 

Beer Style: Dry Stout  (13A)
Recipe Type: all-grain
Yield: 5 US gallons

Dry Stout


A very heavy,full bodied and pleasant stout with that hint of chocolate.Pours a nice creamy dark head.


  • 4 lbs. Light extract (Dry)
  • .3 lbs. Dark extract (Dry)
  • .1/2 Lb. Crystal Malt (60L)
  • .1/2 Lb. Roasted Barley (325L)
  • . /2 Lb Chocolate Roasted Barley
  • .1 Oz. Sterling Hops
  • .1 Pkg. London Yeast
  • .4 Oz. Corn Sugar
  • .6 Gallons drinking water (bottled)

Click to Print Recipe


Crack the grain and steep in 160-175 degree in 5 gallons of water for 20 mins. Reheat to boiling and add extracts directly to boil.Add Sterling hops immediately following and boil for 60 mins. Transfer to fermenter with the last 1 gallon of water.Add yeast when wort drops to 80 degrees and ferment for 10 days at 74 degrees or less.Bottle with sugar for a min. of 5 days.