Bison Brewing Company’s Organic Chocolate Stout clone

Bison Brewing Company’s Organic Chocolate Stout

(5 gallons/19 L, all-grain)
OG = 1.058   FG = 1.020
IBU = 25   SRM = 40   ABV = 5.1%


7.5 lbs. (3.4 kg) organic 2-row pale malt
1.5 lbs. (0.68 kg) organic Munich malt
2 lbs. (0.91 kg) organic Caramunich® malt (45 °L)
1 lb. (0.45 kg) organic chocolate malt (350 °L)
0.5 lb. (0.23 kg) organic roasted barley (300 °L)
1 oz. (28 g) cocoa powder
6 AAU Pacific Gem hops (60 min.) (0.5 oz./14 g at 12% alpha acids)
2 AAU Pacific Gem hops (2 min.) (0.4 oz./11 g at 5% alpha acids)
White Labs WLP011 (European Ale) or Wyeast 2565 (Kölsch) yeast (1.5 qt./1.5 L yeast starter)
3⁄4 cup (150 g) dextrose (if priming)

Step by Step

Mash at 152 °F (67 °C) for 60 minutes. To mash in, add one-third of the grains and stir in cocoa. Layer remaining two-thirds of grain bed over this. Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect enough wort in the kettle to account for an extended boil. Boil for 75–90 minutes, adding hops as per the ingredient schedule. Following the boil, cool, aerate, and pitch yeast. Ferment at 70 °F (21 °C). After fermentation is complete, bottle or keg as usual.

Partial mash option: Substitute the 2-row pale malt in the all-grain recipe with 4 lbs. (1.8 kg) Briess Maltoferm® organic light dried malt extract. Mash crushed Munich grains for 45 minutes at 152 °F (67 °C) in 4 qts. (4 L) of water. Stir in the CaraMunich®, chocolate malt, roasted barley and cocoa along with 4 qts. (4 L) more of hot water and steep for an additional 15 minutes. Remove the grains and add dried malt extract to wort to bring wort volume to 3 gallons (11.4 L) and boil for 60 minutes. Add hops according to the ingredient list. Cool wort and transfer to fermenter, topping off to 5 gallons (19 L). Follow the remaining portion of the all-grain recipe.

Issue: October 2008

Bison Organic Chocolate stout is rich and roasty with charismatic flavors of dark chocolate and espresso, with a creamy, dry finish.