Young’s Double Chocolate Stout clone

Young’s Double Chocolate Stout clone

(5 gallons/19 L, all-grain)
OG = 1.053   FG = 1.013
IBU = 28   SRM = 35   ABV = 5.2%


7 lbs. (3.2 kg) pale ale malt
11 oz. (0.31 kg) English medium crystal malt (55 °L)
13 oz. (0.37 kg) chocolate malt (450 °L)
12 oz. (0.34 kg) lactose sugar (15 min.)
8 oz. (0.23 kg) invert sugar #3 (70 °L) (15 min.)
4 oz. (0.11 kg) cane sugar (15 min.)
6 oz. (0.17 kg) cocoa powder (15 min.)
7 AAU Fuggle hops (60 min.) (1.4 oz./40 g at 5% alpha acids)
1.25 AAU Kent Golding hops (15 min.) (0.25 oz./7 g at 5% alpha acids)
1 tsp. Irish moss (15 min.)
1⁄4 tsp. yeast nutrients (15 min.)
20 fl. oz. (591 mL) Cholaca liquid cacao (secondary)
Wyeast 1768 (English Special Bitter) or Wyeast 1968 (London ESB Ale) yeast
3⁄4 cup (150 g) dextrose (if priming)

Step by Step

Heat 10.5 quarts (9.9 L) of water to 164 °F (73 °C). Stir in crushed grains and mash at 153 °F (67 °C) for 60 minutes. Collect 6.5 gallons (24.6 L) of wort and boil for a total of 90 minutes. Add hops at times indicated in ingredient list. Add sugars, Irish moss, and yeast nutrients with 15 minutes remaining in the boil. Dissolve cocoa in hot water and also add with 15 minutes remaining. After the boil is complete, cool wort, aerate, and pitch yeast. Ferment at 68 °F (20 °C). Add chocolate extract in secondary. Bottle or keg as normal.

Extract with grains option:

Substitute the pale ale malt in the all-grain recipe with 5 lbs. (1.9 kg) Maris Otter liquid malt extract. Place crushed grains in a nylon steeping bag. Heat 3 quarts (2.8 L) water to 164 °F (73 °C) and steep grains for 45 minutes at 153 °F (67 °C). Rinse grain bag with 1.5 quarts (~1.5 L) of water at 170 °F (77 °C). Add half of the liquid malt extract and water to make 3 gallons (11 L) of wort and bring to a boil. Boil 60 minutes, adding hops according to the ingredient list. With 15 minutes left, turn off heat and stir in the rest of the liquid malt extract. Add sugars, cocoa powder (dissolved in hot water), Irish moss, and yeast nutrients and resume boiling. Top off to 5-gallons and follow the remainder of the all-grain recipe.

Issue: May-June 2006

This rich stout has a uses a blend of real dark chocolate and chocolate essence, as well as crystal, chocolate malt, and lactose to create a beer that is rich, with a luxurious mouthfeel.