Saturday, November 13, 2010

Bison Chocolate Stout


The 7 Bridges all grain kit for Organic Bison Chocolate Stout, using Wyeast #1056 American Ale yeast, based on the National Organic Homebrew Challenge's 2009 Best in Show: Bison Brewing's Chocolate Stout. Brew date 11/13/2010; started at 6 a.m.

Seven Bridges (http://www.breworganic.com/) just developed this recipe in conjunction with Bison Brewing (http://www.bisonbrew.com/), using a proprietary, undisclosed mix of grains. I appear to be the first home brewer to brew this recipe! (They didn't even have the printout for the all-grain recipe available yet--so if anything goes wrong, that's why...)


BISON CHOCOLATE STOUT

*NB: No Bison were harmed in the brewing of this beer.

Ingredients for 5 U.S. gallons
Target Original Gravity: 1.064-1.064
Approximate Final Gravity: 1.014-1.020
Brewhouse Efficiency: 70%
Anticipated IBU: 25
Anticipated ABV: 5.5%
Wort Boil Time: 60 minutes

11.45 lbs Special proprietary Organic Grain mix

0.5 oz. New Zealand Pacific Gem Organic pellet hops, bittering-(25 IBU)-60'
6 oz. Organic Fair Trade Cocoa Powder-30'
0.5 tsp. Organic Irish Moss flakes-20'
Yeast: Wyeast #1056 American Ale yeast; Ferment at 68F (20 C).

Directions and brewing notes: single mash: 4 gallons water @150F x 40 mins., then added 1 gallon 190F water to raise temp to 165F

Sparging:
Hybrid sparge technique:
  1. Vorlauf, and then add 1.75 gallons 170F water
  2. Stir and rest 10 mins
  3. Drain into boil pot
  4. Repeat steps 1-3 above
Bring wort to boil: Add .5 oz New Zealand Pacific Gem Organic pellet hops, boil 20 mins. add 6 oz Cocoa Powder, boil 10 mins. Add .5 tsp Irish Moss, boil 20 mins. (It looks like a giant pot of hot chocolate!) OG; 1.060 (right on!) Tucked carboy into dining room closet--just like the old days!--because I want to ferment between 70-75F, and the laundry room has been running closer to 60F. Pitched yeast at 72F@11:30 a.m. (yeast had been started 12 hours earlier).

11/13/10: 6:45 p.m.
Fermentation has begun!

11/22/10: Specific Gravity is now at 1.020--is fermentation complete??

11/28/10: Specific Gravity remains at 1.020--fermentation is finished! I now have to find time to bottle. Ahh, the demanding chores of the home brewer! (The flavor of the uncarbonated sample is delicious! The cocoa really comes through on the palate (though not in the nose). This'll be a keeper!

Posted by Mary Anne at 9:14 AM
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4 comments:

  1. markNovember 13, 2010 at 8:31 PM

    I'm a big fan of Bison Brewing and I demand a sample of your version of this beer! Keep me posted.

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  2. Dave Kramer-UrnerNovember 20, 2010 at 11:12 PM

    Well, I hope it doesn't spoil you for Bison's version if it comes out even better! It'll be my pleasure to give in to your demand--I'll let you know when it's available. I just checked gravity 6 days into the fermentation and it's 1.022, so it's on its way. I'll bottle (rather than keg) this, and I wonder how long it should condition before it'll be wonderful. Longer for darker beers, I believe...

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  3. Daniel Del GrandeDecember 1, 2010 at 8:51 AM

    As owner and brewer of Bison Organic Beers, I worked with the crew at Seven Bridges to get this homebrew recipe kit about right.....obviously your yeast health and fermentation conditions, and filtration, will alter the final profile of the beer.....if you need a professional sampler, send me a bottle! Cheers!!! Dan

    ReplyDelete
  4. Mary AnneDecember 28, 2010 at 9:26 PM

    Hi, Daniel! I'm delighted you commented here, and even happier to report that I have been successful with this recipe! I'd love to send a bottle your way, to get your feedback. Better still, do you ever get down to Santa Cruz? We could share a bottle if that's the case. Let me know how to get a bottle to you!

    Dave

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