Under strict order from the girlfriend to make a chocolate stout. The opportunity was taken to purchase several ingredients and stock up whilst the green light was given Anyway, I thought I’d share the recipe and some pictures from the brew day! The grain bill was Thomas Fawcetts Maris Otter, pale chocolate malt, light crystal and rolled oats. For my water adjustment I opted for the Sulfate/Chloride ratio used by St Austell brewery for their dark beers. Calcium chloride, Epsome salt and gypsum added to the grist and Phosphoric acid used to adjust the ph of the strike water. I was aiming for a PH of 5.4 and got pretty close, certainty within the tolerance of the PH meter. I mashed for an hour at 66 degrees and then fly sparged. For the boil, Target and Fuggles were added along with lactose and home made invert sugar. The No.3 invert has been in the freezer for a couple of years. It has an amazing dark flavour. Once chilled, I added cocoa nibs to a saucepan along with a couple litres of the finished wort and brought to the boil to sterilise before throwing the lot into the fermenting bucket. The wort was then transferred in as well and placed into the the brew fridge to cool to pitching temp of 19 degrees (groundwater was 24 degrees so I managed to chill to 28 before I gave up). The Ringwood yeast was pitched from a two step starter at 19 degrees. By the morning there was a right mess in the brew fridge so a blow off tube was fitted. I’ll post a picture of the finished article when it’s finished!