Codename : Westfort Chocolate Stouthorpe (2022)

Stouts are possibly my favourite way to enjoy a beer. I found a recipe, adjusted water requirements, substituted oatmeal for wheat. I also took some liberties with the hops and yeast selection. Word to the wise, do not use this recipe.

Recipe inspiration,


  • 1.75 lbs Maris Otter
  • 3 oz Chocolate Malt
  • 2 oz oatmeal
  • 1.5 oz Munich dark malt
  • 1.5 oz Roasted Barley
  • 0.2 oz East Kent Golding hops at 90 minutes
  • 10g cocoa powder  at 15 minutes
  • 5 ml Nottingham ale yeast

Vital Stats

Anticipated IBU : 13 IBU
Anticipated ABV : 5% 

Brew Day

  • Start with 8 litres of strike water, 162 F
  • Combine the grains in the bag.
  • Place the bag in the hot water, set the timer for one hour, and maintain the temperature at 156 F.
  • Prepare 2 L sparge water, 160-170 F.
  • Mash out, raise the temperature to 168 for 7 minutes,
  • Lift the bag out of the pot, allow it to drip into the pot. Sparge.
  • Bring wort up to 200 F.
  • Add hops once temperature is reached, set the timer for 90 minutes. Add cocoa with 15 minutes remaining.
  • Sanitise everything required for fermentation.
  • Cool to room temperature, an ice-bath or a snowbank work effectively.
  • Prepare yeast mixture.
  • Add wort to the jug. Pitch yeast.
  • Store in a cool place for primary fermentation for 14-21 days.

Bottling day

  • Sanitise everything required for bottling.
  • Transfer from carboy to bottling pot.
  • Prepare 17g corn sugar with enough hot water to dissolve it. Add to pot.
  • Bottle.
  • Preferably conduct secondary fermentation for at least 4 weeks.

Tasting notes

It had the rich stout flavour, it just lacked the alcohol content one would expect for a beer of this style.

Brew Day : 14-Jan-2022
Bottling Day : 28-Jan-2022