HBT 2015 Big Giveaway - Enter Now

Huge Supporting Membership Discounts - 20% Off

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > The chocolate in a chocolate stout
Reply
 
LinkBack Thread Tools
Old 11-11-2007, 01:47 AM   #11
SenorWanderer
Beer Maniac
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
SenorWanderer's Avatar
Recipes 
 
Join Date: Aug 2007
Location: Denver
Posts: 584
Liked 2 Times on 2 Posts
Likes Given: 1

Default

hey, thanks for all the suggestions! it IS kinda silly that i'm pretty much flying blind, and willing to take ANY suggestion, but what the hell! I'm not really sure if i like crystal in a stout, but i don't feel like it belongs. KISS, right? kenb, thanks for the tip about roast tasting more like chocolate than chocolate, that's exactly the kind of info i'm looking for. no one disputed that claim so i'll take it as gospel for now

so here's what i settled on:

10 lbs MO 72.73%
1 lbs roasted barley 7.27%
.75 lbs carapils 5.45%
.75 lbs chocolate 5.45%
.25 lbs chocolate wheat 1.82%
1 lbs lactose for the boil 7.27%

1.057 OG
33.3 SRM

now the fun part, i was thinking about keep this part a secret, but i can't help my self and i want to get some reaction, so . . .

i'm adding sweet orange peel. weird? possibly tasty? i was thinking of how much i love those orange chocolate oranges during the holidays. this is why i want only a medium chocolate without the chocolate flavor from actually adding chocolate. i figure the orange i'll be getting from the orange peel won't be that big in flavor, so if they're both there, but subtle then i might have a winner. there is also a high % chance this will suck A$$. i've also considered adding orange extract to 2ndary or at bottling, but that will probably give me major head retention issues. i'll certainly let ya know how it goes!

__________________
SenorWanderer is offline
 
Reply With Quote Quick reply to this message
Old 11-11-2007, 01:53 AM   #12
Ó Flannagáin
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2007
Location: Wichita Falls, Tx
Posts: 3,026
Liked 16 Times on 11 Posts

Default

SOunds like a tasty brew

__________________
Ó Flannagáin is offline
 
Reply With Quote Quick reply to this message
Old 11-11-2007, 11:43 AM   #13
Grimsawyer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2006
Location: Salem, OR
Posts: 886
Liked 4 Times on 4 Posts

Default

Quote:
Originally Posted by Ó Flannagáin
SOunds like a tasty brew
I second that!!
__________________

"I feel sorry for people who don't drink. They wake up in the morning and that's as good as they're going to feel all day." -Dean Martin

Quote:
Originally Posted by TheFlyingBeer
...no sense hauling empty carboys around when full ones take up just as much space. :)
Grimsawyer is offline
 
Reply With Quote Quick reply to this message
Old 11-11-2007, 03:05 PM   #14
kenb
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2007
Location: Silverton, Or
Posts: 250
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by SenorWanderer
hey, thanks for all the suggestions! it IS kinda silly that i'm pretty much flying blind, and willing to take ANY suggestion, but what the hell! I'm not really sure if i like crystal in a stout, but i don't feel like it belongs. KISS, right? kenb, thanks for the tip about roast tasting more like chocolate than chocolate, that's exactly the kind of info i'm looking for. no one disputed that claim so i'll take it as gospel for now

so here's what i settled on:

10 lbs MO 72.73%
1 lbs roasted barley 7.27%
.75 lbs carapils 5.45%
.75 lbs chocolate 5.45%
.25 lbs chocolate wheat 1.82%
1 lbs lactose for the boil 7.27%

1.057 OG
33.3 SRM

now the fun part, i was thinking about keep this part a secret, but i can't help my self and i want to get some reaction, so . . .

i'm adding sweet orange peel. weird? possibly tasty? i was thinking of how much i love those orange chocolate oranges during the holidays. this is why i want only a medium chocolate without the chocolate flavor from actually adding chocolate. i figure the orange i'll be getting from the orange peel won't be that big in flavor, so if they're both there, but subtle then i might have a winner. there is also a high % chance this will suck A$$. i've also considered adding orange extract to 2ndary or at bottling, but that will probably give me major head retention issues. i'll certainly let ya know how it goes!
I notice you have lactose in the recipe.
That should normally be added at bottling; just boil it up with the priming sugar for a minute.... as opposed to during the boil...if adding during boil, do it at knockout....it is unfermentable though, so i fugure why add it before fermentation? also that is a LOT of lactose unless you are going for a Milk Stout.. i would cut it back to 8oz.....otherwise i think this looks pretty yummy....
__________________

kenb is offline
 
Reply With Quote Quick reply to this message
Old 11-11-2007, 05:10 PM   #15
Ó Flannagáin
Registered User
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2007
Location: Wichita Falls, Tx
Posts: 3,026
Liked 16 Times on 11 Posts

Default

I think it's wise to add at boiling, then if it's not enough at bottling time, add more. It is very easy to not sweeten enough as it is to sweeten too much.

__________________
Ó Flannagáin is offline
 
Reply With Quote Quick reply to this message
Old 11-11-2007, 05:41 PM   #16
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,667
Liked 139 Times on 132 Posts

Default

I really like the flavor of chocolate wheat, more bitter-sweet than barley.

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 is offline
 
Reply With Quote Quick reply to this message
Old 11-11-2007, 08:01 PM   #17
SenorWanderer
Beer Maniac
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
SenorWanderer's Avatar
Recipes 
 
Join Date: Aug 2007
Location: Denver
Posts: 584
Liked 2 Times on 2 Posts
Likes Given: 1

Default

the lactose- totally unfermentable? beer smith adds 5 OG points for a pound of it, but only bumps the FG 2 points. what am i missing? i'll certainly cut it to a half pound, but i think i'll add it at knockout.

__________________
SenorWanderer is offline
 
Reply With Quote Quick reply to this message
Old 11-13-2007, 11:19 AM   #18
CBBaron
Feedback Score: 0 reviews
 
CBBaron's Avatar
Recipes 
 
Join Date: Feb 2007
Location: Cleveland
Posts: 2,787
Liked 7 Times on 5 Posts

Default

Quote:
Originally Posted by SenorWanderer
the lactose- totally unfermentable? beer smith adds 5 OG points for a pound of it, but only bumps the FG 2 points. what am i missing? i'll certainly cut it to a half pound, but i think i'll add it at knockout.
From what I have seen the beer recipe tools use the OG and yeast attenuation to determine FG and don't consider the recipe.
I do wonder, is lactose totally unfermentable? Given that some people add it at bottling time I would guess it is unfermentable or nearly so.

Craig
__________________
CBBaron is offline
 
Reply With Quote Quick reply to this message
Old 11-13-2007, 11:32 AM   #19
CBBaron
Feedback Score: 0 reviews
 
CBBaron's Avatar
Recipes 
 
Join Date: Feb 2007
Location: Cleveland
Posts: 2,787
Liked 7 Times on 5 Posts

Default

Also be aware that all dark grains are not created equal. Chocolate malt ranges from about 300 SRM to 450+SRM and roasted barley can be found over that same range. The contribution to flavor will be significantly different depending on the color. There is even a pale chocolate malt at 200SRM.

Craig

__________________
CBBaron is offline
 
Reply With Quote Quick reply to this message
Old 11-13-2007, 01:13 PM   #20
Ryan_PA
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2006
Location: Horsham, PA, Pennsylvania
Posts: 1,915
Liked 9 Times on 7 Posts
Likes Given: 1

Default

You're not going to get any real chocolate flavor from the chocolate malt. There is a roastiness that will be associated with the cocoa flavor, but chocolate malt has no chocolate in it. It only is a reference to color. If you are looking to get a real chocolate flavor (albeit subtle or pronounced) you should look to pure coca powder, real cocoa beans (if you can find them) in the mash, or a chocolate extract.

Your recipe seems to be a great stout, but I would not anticipate a chocolate flavor to really be easily identified.

__________________
Ryan_PA is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
All-Grain - Chocolate Coffee Stout (Chocolate Jitterz) FermentEd Stout 80 07-27-2014 11:54 PM
AHS Milk Chocolate Stout (Chocolate Stout Question) arover Recipes/Ingredients 3 02-08-2010 11:24 PM
Adding chocolate to a chocolate stout jdog2050 General Techniques 4 04-19-2009 12:51 AM
Chocolate Stout - What kind of chocolate? thedailyaustin Beginners Beer Brewing Forum 22 02-24-2009 07:43 PM
Did my chocolate stout lose its chocolate? Unkle Danky Beginners Beer Brewing Forum 6 12-02-2008 11:21 PM



Newest Threads

LATEST SPONSOR DEALS