Barley's Chocolate Orange Stout 5 Gallon

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Dessert is the best meal of the day, especially when it involves chocolate. But why does dessert always have to be in food form? Not anymore! Barley’s September recipe combines two dessert favorites: chocolate and oranges.

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Barley's Chocolate Orange Stout 5 Gallon
Barley's Chocolate Orange Stout 5 Gallon

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    1 Can Coopers Irish Stout HME

    1 Can Coopers Dark Malt

    1 Packet BrewMax LME Pale

    1 hopsack

    2 Packets of No-Rinse Cleanser


    4 Medium Oranges

    3/4 cup of Unsweetened Cocoa Powder

    1 cup Vodka 


    Breckenridge Chocolate Orange Stout

    Southern Tier Brewing Choklat Oranj Stout


    Flavor: Malty

    Original Gravity: 1.053

    Final Gravity: 1.013

    ABV: 5.25%

    SRM: (Color): 42

    IBU: (Bitterness): 27

    STEP 1: Sanitizing

    Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast, and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:

    1. Fill clean fermenter with 8 liters (2 Gallons) of warm water, then add 1 pack of No-Rinse Cleanser and stir until dissolved.

    2. Use your measuring cup to scoop the liquid up and run it down the side of the Coopers Fermenter. Do this around the entire fermenter a few times. Then add your krousen kollar and repeat. Then take some of the solution and pour it into the lid and allow it to sit for 2 minutes. (If you have a different fermenter sanitizing may be different.) 

    3. To clean the spigot, open it fully and allow the liquid to flow for 5 seconds, and then close.

    4. Pour some of the solution from the fermenter into a large bowl. You need enough to fully cover your brewing utensils. Place your spoon/whisk, can opener, and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in the cleaning solution prior to use. Any remaining solution in your fermenter can be discarded.

    5. After all, surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to the top of the fermenter, proceed immediately to brewing.


    Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

    1. Remove the yeast packet from under the lid of the can of Brewing Extract, then place the unopened cans in hot tap water.

    2. Using the measuring cup, pour 8 cups of water into your clean 1-gallon or larger pot. Bring the water to a boil then remove from heat.

    3. Open the cans of Irish Stout brewing extract, the can of dark malt, and the BrewMax DME packet, and pour their contents into the hot water, stir. Then add the cocoa powder to your pot. Stir until thoroughly mixed. It could take 4-5 minutes to completely incorporate, but you want to keep stirring until everything is mixed. This mixture is called wort.

    4. Fill your fermenter with 1 gallon of cold water. (If using a Cooper’s BrewMax fermenter, fill with enough cold water to cover the spigot hole)

    5. Pour the wort into your fermenter, and then bring the volume of the fermenter to 5 gallons or 19 liters total, by adding more cold water.

    6. Stir your wort mixture vigorously with your sanitized spoon or whisk.

    7. Sprinkle the yeast packet into the keg, and screw on the lid. Do not stir.

    Put your fermenter in a location with a consistent temperature between 68° and 75° F (20°-25° C), and out of direct sunlight. Ferment for 14 days.

    After you have placed your keg in a cool dry place, you need to prepare your orange. You want to zest all 6 oranges, making sure not to peel too deep. You don’t want any of the white “pith” that is underneath the skin, as this can leave an unwanted bitter flavor in your beer. Peel just deep enough to remove the orange skin.

    Next, place the orange peels into a sanitized jar (or another airtight container) and fill with 1 cup of vodka. If you are using a different-sized container, you want to add enough vodka to cover and sanitize your orange peels. Set jar aside with fermenter.

    STEP 3: Adding Extras

    Adding extras is the process of adding additional ingredients to a beer that will impart more flavor and aroma to your finished brew.

    1. On Day 7 of fermentation very carefully add the contents of the airtight container to your fermenter, including the vodka. Pour slowly as to not disturb your fermenting wort too much.

    STEP 4: Bottling & Carbonating

    After 14 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (17 total). At this point, it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.

    1. When your beer is ready to bottle, fill 3 1-gallon containers with warm water, then split the remaining pack of the No-Rinse Cleanser between them and mix until dissolved. Once dissolved, it is ready to use.

    2. Distribute the cleaning solution equally among the bottles. Screw-on caps (or cover with a metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solution into a large bowl. Use this solution to clean any other equipment you may be used for bottling. Do not rinse.

    3. Add 2 Carbonation Drops to each 740-mL bottle. For 1-liter bottles, add 2 ½ drops; for ½-liter bottles add 1 drop. Alternatively, you can add table sugar using this table as a guide

    4. Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.

    5. Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.

    6. Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow sitting for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation. 

    Tip from our Brewmasters

    After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it. 

    This process is called conditioning and during this time the yeast left in your beer can help clean up any off-flavors. Almost everything gets a little better with time and so will your beer.

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