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    Cocoas for Cobblers - Hot Chocolate Stout Recipe

    Cocoa's for Cobblers

    Hot Chocolate Stout – 5.5 Gal - OG 1.054 – FG 1.011 – ABV 5.3% - IBU 27 – SRM 39

    This month we’re making a spiritual successor to one of our originals: Coffee’s for Closers. Instead of coffee, this is all about the CHOCOLATE. We want a rich, chocolatey stout with a tiny bit of heat. The beauty of this recipe is that at 5.2% it’s still really sessionable. This one took a few tries, but we’re very happy with the balance we found. To get the full Cocoa’s for Cobblers experience we highly recommend adding all the optional extras: The Cocoa Powder, The Habanero Extract, and the Lactose. The cocoa powder adds even more chocolatey goodness to the beer. The Habanero adds a tiny bit of heat that complements the richness of the beer, and the lactose smooths it all out and gives it a great mouth feel.

    These are optional because some can’t have lactose (yours truly), others don’t like even the hint of spice (or maybe the Habanero extract is slightly delayed in shipping because Connor forgot to order it…maybe) The cocoa powder is NOT optional. In fact, for the first 45 recipes sold we will be including a free addition of gourmet high fat cocoa powder from Veliche. Which if you know your cocoa powder, you know this is the gooood stuff. Once we run out, we recommend sourcing higher quality cocoa powders from your local market.

    Full Description and Instructions Here!


    • Maris Otter x 8lbs
    • Flaked Oats x 1.5lbs
    • Oat Malt x 1.0lbs
    • Double Roasted Crystal x 0.6lbs
    • De Husked Carafa 1 x 0.3lbs
    • Chocolate Wheat x 0.3lbs
    • Chocolate Malt x 0.7lbs
    Boil Schedule (minutes)
    • East Kent Golding - 1 oz @ 60 minutes
    • East Kent Golding - 1 oz @ 10 minutes
    • English Ale 2 - Escarpment Labs
    Extras (Must be purchased separately)
    • Cocoa Powder (get the good stuff) - 1/4 cup in the final 5 minutes of the boil
    • Habenero Extract - 1 ounce at bottling to make it a HOT chocolate stout (Optional)
    • Lactose - 1/4 cup at final five minutes of boil (Optional, but highly recommended)
    • Irish Moss - 1 tsp for last 15 minutes of boil
    • DME/Dextrose - 150g at bottling for priming

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