Ss Brewing Technologies Giveaway!

Home Brew Forums > Home Brewing Beer > General Techniques > Stout with vanilla and cocoa help
Reply
 
LinkBack Thread Tools
Old 10-20-2010, 03:19 PM   #1
neilph
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: VT
Posts: 32
Default Stout with vanilla and cocoa help

So, I was at the VT brewfest over the summer(everyone should go!) when I was stopped dead in my tracks by the most beautiful glass of beer in the world. It was by a Canadian brewery.. in Montreal i think. It was a nice, full bodied stout with a very forefront taste of Vanilla and cocoa. "twas very smooth, and I was devastated to have only a 4 oz glass. I have since tried to find this "Aphrodite" as it was called, but have had no luck. So, I venture to make my own! I ave acquired some of the finest cocoa and vanilla that I can muster up in my area, and thought that before I brew, I should have a better idea on how to use them. In the past, when I want a flavor to come out, I have made a tincture using the desired spice and vodka, and added it to my bottling bucket. I have also added some spices during the last 10 minutes of the boil and achieved a very subtle flavor. Should I make a tincture using my cocoa and vanilla beans? Two separate tinctures? Should I add the cocoa to the boil and make just one tincture? I am interested to hear your thoughts! And, thank you all in advance...you're the best!

__________________
neilph is offline
 
Reply With Quote Quick reply to this message
Old 10-20-2010, 03:28 PM   #2
cedar_lake
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Vermont
Posts: 89
Default

You tasted Aphrodisaque from Dieu du Ciel:

I don't have any advice for you, but I sure hope you can get a recipe going. I had some at the VT brewfest a year ago and it was my favorite of the day- so smooth, as I remember, and really well balanced. If you are in the Burlington Area I think it shows up at Healthy Living and City Market on occasion.


It's the first one on this page:

http://micro.dieuduciel.com/en/beers.php

This is their description:

"Black ale with aromas and flavours of vanilla, dark chocolate, bourbon and roasted malt. The vanilla and cocoa marry nicely, without out-competing each other, to produce a surprisingly well balanced beer. This beer is mildly hoppy, but the cocoa introduces a touch of bitterness. Its colour may be intimidating, but it is a very smooth beer within reach of most beer drinkers. This highly appreciated dessert beer is brewed with organic fair-trade cocoa and first rate vanilla beans."

__________________
cedar_lake is offline
 
Reply With Quote Quick reply to this message
Old 10-20-2010, 03:33 PM   #3
hibbleton
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2009
Location: Northern Kentucky
Posts: 92
Likes Given: 1

Default

That beer you had sounds like it was from Dieu du Ciel. Here's some info about it from their website: http://micro.dieuduciel.com/en/beers.php. Doesn't have too many details but it could help. The beer is called different names between Canada and the US but you might be able to find a clone recipe somewhere on the Internet.

Edit: damn, too slow

__________________
hibbleton is offline
 
Reply With Quote Quick reply to this message
Old 10-20-2010, 05:11 PM   #4
neilph
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: VT
Posts: 32
Default

Yes! That is the beer! I am glad I was not the only one so affected by it! I have also tried to find it at the "Bevy" in winooski, I work in the same plaza so I venture thata way often.Im going to keep an eye open for it, the elusiveness of this beverage makes mus all want it more!

__________________
neilph is offline
 
Reply With Quote Quick reply to this message
Old 10-21-2010, 01:49 AM   #5
musick
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Ca
Posts: 100
Liked 1 Times on 1 Posts

Default

Being a fan of multidimension flavors, I would go end of boil, post fermentation and at bottling.

__________________
musick is offline
 
Reply With Quote Quick reply to this message
Old 10-27-2010, 05:38 AM   #6
DLB
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Salt Lake City, UT
Posts: 6
Default

I've got an Imperial Stout fermenting for it's 16th straight day. I added 4 oz of cacao nibs and 2 vanilla beans into the fermenter. I'm still debating on whether to add some more cacao nibs and a vanilla bean to the secondary in a week or two. I want it to have a bold flavor, but not overpowering. (Whole Foods had the Cacao Nibs and the Vanilla Beans that I bought). As I recall, I added about half a teaspoon of vanilla extract to the fermenter as well.

Dave.

__________________
DLB is offline
 
Reply With Quote Quick reply to this message
Old 10-31-2010, 06:13 PM   #7
neilph
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: VT
Posts: 32
Default

Yes... that sounds sort of like what I did. I put 2 vanilla beans (split open) into the mash, left them in for the boil and just transferred them to the fermenter, along with the half pound of awesome cacao powder.Some small oversights: 1. You cannot strain wort that has cacao in it (I abandon that as soon as I noticed it clogging up the strainer!) 2. Next time, I will use pellet instead of leaf hops. The bag got in the way.
I feel silly having not foreseen that, but I am making a cocoa and vanilla stout, which is pretty cool!

__________________
neilph is offline
 
Reply With Quote Quick reply to this message
Old 10-31-2010, 08:21 PM   #8
burglar
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Detroit
Posts: 58
Default

I'm currently using cocoa for the 2nd time. The first was a double chocolate milk stout. I was directed by my LHBS to use 4oz of unsweetened baking cocoa. We were drinking during the brewing session, so we thought it would be a good idea to add the whole 8oz box. Turned out fine. Coca is somewhat bitter and adds a dryness to beer, so we balanced that with some lactose.

This time we're doing a chocolate cherry russian imperial, and we're doing a full 8oz again, this time balanced with maltodextrin. It's actually boiling as I type this, the cocoa is going in in the last 5 minutes of the boil to try to keep the chocolate flavor fresh.

We used vanilla beans for a cinnamon vanilla porter. We took two fresh beans, split them, and microwaved them in a wet paper towel for 10 seconds before adding to secondary. They didn't impart as much vanilla as we were looking for with this technique. Maybe next time we'll try putting them in the mash.

__________________
burglar is offline
 
Reply With Quote Quick reply to this message
Old 10-31-2010, 08:23 PM   #9
ChshreCat
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
ChshreCat's Avatar
Recipes 
 
Join Date: Aug 2008
Location: Camano Island, Washington
Posts: 11,290
Liked 461 Times on 367 Posts
Likes Given: 17

Default

I like cocoa powder near the end of the boil and vanilla beans, split and scraped, in secondary.

__________________
ChshreCat is offline
 
Reply With Quote Quick reply to this message
Old 10-31-2010, 09:55 PM   #10
shushikiary
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2010
Location: denver
Posts: 161
Liked 6 Times on 6 Posts

Default

I fallowed the gidelines on this page for my chocolate orange stout, and it has turned out very very well:

http://www.maltosefalcons.com/tech/f...ocolate-porter

I will add that adding lactose also helps to make it a very smooth beer with a lingering after taste that is very nice. I may add cocoa powder to the boil as well next time. Putting it in the 2ndary seems to leave a nice dark chocolate after taste, while putting it in the boil seems to add an up front chocolate bitterness/bite.

__________________
shushikiary 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
Best use of Vanilla beans Shaggyt General Techniques 72 11-03-2013 11:36 PM
Cocoa Powder in Primary? jiffybrew General Techniques 5 05-06-2008 11:12 PM
Incorporating cocoa powder jiffybrew General Techniques 6 12-07-2007 01:45 PM
Cocoa Powder and Krausen raceskier General Techniques 1 06-21-2007 06:04 AM
Vanilla Beans RiversC174 General Techniques 7 04-30-2006 06:06 AM