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Phlebmaster's Homebrew Evolution

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I will post my Chcolate Mocha Stout recipe tonight for you. The chocolate/caramel type flavors come from the types of grains I use, which you will see in my recipe. I also put 64 oz of a fresh ground chocolate flavored coffee that I brew separately just like I was going to drink it...then add it right after the boil. :-)

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you got it, it's just stopping fermentation when necessary, and having enough oomph left to fizzify it.


If you let it go to max alcohol content, you lose fizz. If you cork it up early, you get more fizz (and with root beer not desirable like Coke, for instance) if you cork it WAY early---if it doesn't explode or blow the caps off or make them leak you get no alcohol to speak of, and waaaay fizzified pop!

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To answer the question about fermentation and maintaining CO2, there are two ways to do it. You don't have to stop the fermentation process short to maintain fizz, as Tony said. If you get it right to the point before the yeast becomes inactive, when you go to the bottling process, all you do is add a small amount of sugar (one that is specifically used for carbonation, called priming sugar) to the bottle, and cap it, which will create a sort of secondary fermentation, giving you the carbonation. Or, you can force carbonate, as you mentioned, Josh, with a CO2 source pressurizing the keg for a set amount of time (more pressure, quicker carbonation process) until you get fizziness back that you want. It's easier to control the level of carbonation with this method, because you can change the pressure and duration, instead of just changing the amount of priming sugar used. The way that Tony described could work, but is not at all necessary.

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Here is my Chocolate Mocha Stout Recipe and basic brew sheet....



Imperial Stout



Type: Partial Mash

Date: 4/20/2011

Batch Size: 5.00 gal

Brewer: Aaron

Boil Size: 6.00 gal

Asst Brewer: Tammi (my wife)

Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)

Taste Rating(out of 50): 35.0

Brewhouse Efficiency: 75.00






Amount Item Type % or IBU

3.00 lb Dark Dry Extract (17.5 SRM) Dry Extract 16.00 %

3.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 16.00 %

2.50 lb Chocolate Malt (350.0 SRM) Grain 13.33 %

2.00 lb Caramel/Crystal Malt -120L (120.0 SRM) Grain 10.67 %

1.75 lb Special B Malt (180.0 SRM) Grain 9.33 %

1.00 lb Barley, Flaked (1.7 SRM) Grain 5.33 %

1.00 lb Black (Patent) Malt (500.0 SRM) Grain 5.33 %

1.00 lb Oats, Flaked (1.0 SRM) Grain 5.33 %

1.00 oz Magnum [17.00 %] (60 min) Hops 36.5 IBU

1.30 tsp Irish Moss (Boil 10.0 min) Misc

64.00 oz coffee (Boil 5.0 min) Misc

1.50 lb Brown Sugar, Light (8.0 SRM) Sugar 8.00 %

1.00 lb Brown Sugar, Dark (50.0 SRM) Sugar 5.33 %

1.00 lb Cane (Beet) Sugar (0.0 SRM) Sugar 5.33 %

5.00 gal Portland OR Water

1 Pkgs SafAle English Ale (DCL Yeast #US-05) Yeast-Ale




Beer Profile


Est Original Gravity: 1.117 SG- was going to be way too big so I shorted one bag of DME

Measured Original Gravity: 1.065 SG

Est Final Gravity: 1.025 SG

Measured Final Gravity: 1.015 SG

Estimated Alcohol by Vol: 12.17 %

Actual Alcohol by Vol: 6.53 % - I boosted this to ~8.5% by adding invert sugars on day 5

Bitterness:36.5 IBU Calories: 293 cal/pint

Est Color: 92.6 SRM

Color: Obsidian black



Mash Profile


Mash Name: Temperature Mash, 2 Step, Full Body Total Grain Weight: 12.25 lb

Sparge Water: 3.89 gal Grain Temperature: 72.0 F

Sparge Temperature: 168.0 F TunTemperature: 72.0 F

Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH


Temperature Mash, 2 Step, Full Body Step Time Name Description Step Temp

30 min Protein Rest Add 15.31 qt of water at 129.3 F 122.0 F

60 min Saccharification Heat to 152.0 F over 15 min 152.0 F

10 min Mash Out Heat to 168.0 F over 10 min 168.0 F




Mash Notes: Two step profile with a protein rest for mashes with unmodified grains or adjuncts. Temperature mash for use when mashing in a brew pot over a heat source such as the stove. Use heat to maintain desired temperature during the mash.

Carbonation and Storage


Carbonation Type:Corn Sugar Volumes of CO2: 2.4

Pressure/Weight: 3.8 oz Carbonation Used: -

Keg/Bottling Temperature: 75.0 F

Age for: 28.0 days

Storage Temperature: 68.0 F

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I'm in way over my head for beer... :blink: Looks like wine is my thing for a while until I read a lot more about beer.


Just go down to your local brew shop and buy a kit. If you have the stuff to make wine, then you can make beer. I recommend buying a couple of cans of pre-hopped liquid malt extract, some come with the yeast you will need and only take about 2 weeks before ready for bottles. Wine takes way too long IMO. :-)


The above recipe is a more advanced one so don't let it scare you off.

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