Chocolate Espresso Stout - Page 15

**TimothyChurch** · 10-13-2011, 04:30 PM

I ordered this to brew for a party after thanksgiving without thinking about the conditioning. It sounded so good my brain turned off for a minute. The party is a little over 6 weeks away. Obviously it will be done fermenting but it will not have mellowed much. Any opinions on taste at that point or on a way to shorten the aging process?

TUCK · 11-20-2011, 11:40 PM

Quote:

Originally Posted by Daryl

Just kegged my batch today. I agree...really good and tastes like dark chocolate. I was trying to describe the taste and saw someone's post and said "that's it". Good winter beer and should age well. Thanks again for the recipe Tuck. One question though...I think I might've used too much chocolate...I used an entire container of Hershey's powder for 5 gallons...is that too much?

Some might say "can it ever be too much chocolate?" ... but I did the same the first go round but in later batches I add half that much since a lot of the chocolate flavors are derived from the dark grains in the recipe.

kccvxd · 12-18-2011, 03:54 AM

Our beer is at about day 6 of primary fermentation and is tasting fairly bitter. I think this is due to the cocoa powder. I'm considering adding lactose to sweeten it up a bit, but I'm wondering if I should wait until after I add the espresso to see if that mellows out the bitterness a bit. So, what should I do? add lactose now or wait to see what the espresso does?

XO,
kccvxd's SWMBO

lgilmore · 12-18-2011, 07:56 AM

Just tried my first week bottle of my mocha java stout and so far, mine tastes like iced coffee with a bit of a buzz. Gonna be pretty good (fingers crossed)

I added a entire can of hersey's coco powder last 10 minutes of the boil. added 10 cups brewed coffee after ferment (left all in primary). Sat 3 weeks. At bottling, after tasting final reading, tasted and it was a little to bitter for my pallet. So I added 8 oz Lactos along with priming sugars for bottling.

The first bottle so far is very strong coffee, light coco but very drinkable as the lactos didn't over sweeten the beer. It just took away the bitter finish. I am hoping the coco flavor asserts itself over the next few weeks, but even if it doesn't, it's a pretty tasty java brew.

kccvxd · 12-18-2011, 03:17 PM

Perfect! I think that's exactly what I need. Thanks!

uniTTy · 12-22-2011, 05:11 PM

recipe looks great

i have a couple noob questions. for the extract recipe, the 0.75 lbs American Chocolate Malt, .75 lbs Roasted Barley, .75 lbs Crystal Malt 10°L are steeping grains correct? anyone add oats to this?

what temp is everyone fermenting at? ~68+?

is this a full boil (5 gal)?

thanks

animalales · 12-23-2011, 02:23 PM

Sounds delicious! I am planning a flavoured stout of some sort and this looks like a great recipe. Thanks for posting

lgilmore · 12-24-2011, 08:23 PM

It's been about a week and the chocolate finish is becoming more noticable. It was a very popular beer at one of our family Christmas functions. The coffee drinkers in the group really liked it and took extra home.

Still probably needs a little more time for better carbonation, but pretty a good brew.

RyeMen · 02-23-2012, 01:04 AM

Hey Tuck thanks for this awesome recipe, I brewed this up about 2 weeks ago. I have a question: when you say you added the molasses and brown sugar at 15 mins, does that mean 15 mins into the boil or with 15 mins left in the boil? Thanks. Also, I added the sugar and molasses with 10 mins left in the boil when I brewed this up so how do you think this will turn out?