Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Brew Ingredients
Method
Brewing Instructions
- 1
Mashing
In a large brew kettle, heat 6 liters of water to about 160°F (71°C). Add the rye malt, pale malt, chocolate malt, and crystal malt. Stir well and maintain the temperature for 60 minutes.
- 2
Sparging
After mashing, sparge the grains with additional hot water to collect approximately 5 liters of wort.
- 3
Boiling
Bring the wort to a boil. Add the bittering hops and boil for 60 minutes. In the last 10 minutes of the boil, add the aroma hops and dark cocoa powder.
- 4
Cooling
After boiling, cool the wort down to about 70°F (21°C) using a wort chiller or an ice bath.
- 5
Fermentation
Transfer the cooled wort to a sanitized fermenter and sprinkle the yeast on top. Seal with an airlock and allow to ferment for 1-2 weeks at room temperature.
- 6
Bottling
Once fermentation is complete, prepare a priming sugar solution by dissolving 0.75 cups of priming sugar in a small amount of boiled water. Add this to the bottling bucket. Transfer the beer from the fermenter to the bottling bucket and mix gently. Bottle the beer and cap each bottle.
- 7
Conditioning
Allow the bottled beer to carbonate at room temperature for about 1-2 weeks. After that, chill and enjoy your homemade Squatters Chocolate Rye Stout!
