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Old 04-20-2013, 07:15 PM   #1
ikoniak
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Default Nutella Milk Stout

There seems to be very limited attempts at this and I've always been a nutella fan so I thought "why not?".







This will be an extract batch (still saving up for AG equipment).

1 lb. Black Patent (Give it that nice rich dark color)
0.5 lbs. Chocolate Malt
0.5 lbs. Roasted Barley

6 lbs. Light DME

2.5 oz East Kent Goldings Hops
1 lb. Lactose Powder
1 Whirlfloc Tablet
8 oz. (one container) of cocoa powder

Wyeast 1084 (Irish Ale)

4 oz. crushed Cocoa Nibs
1 oz. Hazelnut Extract

1. Combine all grains and steep at 154 for 30 mins.
2. Turn off flame and let steep for an additional 10 mins.
3. Remove grain bag and start mixing in your 6 lbs. of DME
4. Bring to a boil. When boil starts to roll, add your 2.5 oz of Kent Goldings and lactose.
5. Boil for 60 mins.
6. At 15 mins left to boil, add your Whirlfloc tablet
7. At 5 mins left to boil, add your cocoa powder
8. Cool to <70°, aerate and pitch yeast.
9. Ferment for ~1-1.5 weeks then rack into secondary.
10. Wait roughly 3-4 months
11. Add cocoa nibs during last 1.5 weeks in secondary.
12. At bottling/kegging, add your 1oz of hazlenut extract.

That's about it! I just brewed this up last night and smelled fantastic at boil. It's currently fermenting very aggressively, and started showing bubbles at about 1 hour after pitching.

I will keep you updated with it's progress as it comes along.

Cheers!



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Last edited by ikoniak; 04-20-2013 at 08:28 PM. Reason: Changed cocoa nibs secondary time
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Old 04-20-2013, 07:58 PM   #2
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That sounds about right except the 3-4 MONTHS on the nibs?? I left my milk chocolate stout on the nibs for two weeks and I thought that was too much! But hey, to each his own!! Good luck!



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Old 04-20-2013, 08:24 PM   #3
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I was thinking the same myself. I've never worked with nibs before and didn't know how long it would take to saturate. I'll most likely throw them in during the last 1 1/2 weeks in the secondary.

How much was too much when you did two weeks?

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Old 04-20-2013, 11:30 PM   #4
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I think mine was in the secondary for close to 2.5 weeks and the chocolate flavor absolutely took over! It's very much in the forefront and its all I can taste. I really only wanted it to be a component of the flavor. Not the ONLY flavor. So, I guess you should start tasting the brew after the first week the nibs are in the secondary. Then just rack off the nibs when it's where you like it. That's the part of the instructions I tend to ignore and gauge for myself.

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Old 04-21-2013, 04:58 AM   #5
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Yeah, I may just do 1 1/2 weeks. I already have a strong chocolate presence with the cocoa powder, but we'll see. I'll update a week/week and a half from now when I rack to secondary.

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Old 04-21-2013, 05:03 AM   #6
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I'll be interested to hear how it turns out! I e never put cocoa powder in the boil so I don't know what that effect it will have. I've heard it gives mostly the bitterness from the cocoa. But that's hearsay.

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Old 04-21-2013, 06:09 PM   #7
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Looks like fermentation is going well. OG came out at 1.071!

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Old 04-21-2013, 06:19 PM   #8
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Just a suggestion, but a vanilla bean in secondary would help bring out the chocolate flavor.

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Old 04-21-2013, 06:19 PM   #9
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Oh snap! That's a healthy ferment! You might think about putting a blowoff tube on your future batches! That thing looks like it could blow if it gets clogged! I had that happen on my latest RIS. I even had a blowoff tube in. Although I had it attached to the wrong airlock. The airlock I grabbed had the little web on the bottom. It easily clogged and built up presssure. I came home from work to see beer and krausen splattered all over the floor joists in my basement!

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Old 04-21-2013, 09:34 PM   #10
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Would love to know how this turns out.



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