Codename : Westfort Cocoa Oatmeal Stouthorpe

This is a do over on my first chocolate oatmeal stout. Back then I made rookie mistakes, I am still making them. Despite the fact I had a recipe properly composed, I added 5x the amount of cocoa powder. Oops. It will be interesting to see how this one works out.


  • 1 lbs 9 oz Maris Otter malt
  • 2 oz oatmeal
  • 2 oz Torrified wheat
  • 1.5 oz Roasted barley (300L)
  • 1 oz Chocolate malt (444L)
  • 1 oz Dark Munich (9L)
  • 0.5 oz Black malt (625L)
  • 0.10 oz Cascade hops at 60 minutes
  • 0.20 oz Willemette hops at 15 minutes
  • ¼ tsp Irish Moss (optional) at 15 minutes
  • 0.20 oz Willemette hops at 10 minutes
  • 50 g Cocoa power (don’t do it, use 10!)
  • 0.20 oz Fuggle hops at 0 minutes
  • 4 ml Nottingham Ale yeast

Vital Stats

Anticipated ABV : 5,1%
Anticipated IBU : 32
Anticipated SRM : 31
Target OG : 1.052
Pre-boil SG : 1.035
Target FG : 1,013
Brewhouse (in)efficiency : 67%

Brew Day

  • Prepare 7.4L strike water, 159F. 
  • Add the milled grains to the bag. Double check you included all the ingredients, (If only I took my own advice)
  • Place the bag in the hot water, set the timer for 75 minutes, and maintain the temperature at 152 F.
  • Calibrate the sonic screwdriver. (I followed my own advice here, the hyrdometer was out of alignment)
  • Lift the bag out of the water, and allow it to drip into the pot. Every bit of sugar that can be extracted will benefit the end ABV.
  • Bring up to a boil, 212F, set the timer for 60 minutes. Add hops, cocoa and Irish Moss as prescribed above.
  • Sanitise everything required for fermentation.
  • Cool to room temp, 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 7-14 days.

Bottling Day

  • Sanitise everything required for bottling.
  • Transfer from carboy to bottling pot.
  • Prepare 24g corn sugar with enough hot water to dissolve it. Add to pot.
  • Bottle.
  • Preferably conduct bottle conditioning for at least 6 weeks. You can crack one open early, but you might be disappointed. You have been warned.

Brew Notes

  • Requisite gravity achieved
  • Mistakes were made with too much cocoa. The sediment in the bottom of the carboy is double the normal expected amount. I suspect that is the cocoa that did not dissolve in the wort, and just settled out.

Brew day : 26-Oct-2022
Bottling day : 5-Nov-2022

NFT : to follow