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-   -   Nothing Fancy Chocolate Milk Stout (http://www.homebrewtalk.com/f68/nothing-fancy-chocolate-milk-stout-331956/)

eviljay 05-30-2012 01:30 AM

Nothing Fancy Chocolate Milk Stout
 
1 Attachment(s)
14.5 LB Maris Otter
2 LB Flaked Barley
1.25 LB UK - Chocolate
1 LB Roasted Barley
1.25 LB UK - Brown
.5 LB Extra Dark Crystal 160L
2 LB Milk Sugar (5-10 Minutes left in the boil, it's not science)

Hops:
1.5 OZ Northern Brewer 7.8 AA (60 Minute)

Additions:
8 OZ Cacao Nibs (KA-KOW!)
2 Whirlfloc Tablets
Wyeast Yeast Nutrient

Primed with 8 oz Corn Sugar

Mashed at 155 for 60 minutes.
Sparged at 174.


The nibs work best if you soak them in vodka for ~3 days before you throw them into the primary. Cover them with vodka and then pour the whole thing into the fermenter, cheap ABV boost! Do this after the 2 week mark and let them sit for 3-4 days. I didn't secondary this, I threw the nibs into the primary. The longer they sit, the more chocolate you'll get, but I like how 3-4 days tastes. No overpowering chocolate, but enough to make you smile.

A friend tried it with cocoa powder and got similar results, but I still prefer the nibs.

The beer snobs, SWMBO and regular beer folks all loved this, so I wanted to share it. I can't seem to keep up with demand.

It only gets better with age, the last batch was fantastic at the 2 week after bottling mark and fantastic at the 1 year mark.

Cheers for now. :mug:

http://imgur.com/L62Oo

guelerct 06-01-2012 11:54 AM

What yeast did you use?

eviljay 06-01-2012 12:34 PM

For some reason my whole recipe along with og and fg didn't show up. I'll fix it but until then I used wyeast Irish ale.

guelerct 06-01-2012 10:48 PM

Does Irish Ale dry out the stout or does it have a nice finish?
Also, why vodka?
I was thinking of soaking the nibs in bourbon. Just curious if the vodka adds anything.
Thanks for the recipe by the way

eviljay 06-01-2012 10:51 PM

It finished nice and smooth. Not dry at all. Also, much like vanilla beans, you need some alcohol to extract the flavor and since such a small amount is pretty flavorless in a 10g batch, it doesn't add anything but chocolate.

advogold 09-09-2012 04:04 PM

yumyum
 
I'm trying this recipe out. I don't really like stouts but I've made so many Pale Ales and IPAs that I thought I'd try something different. I really like rogues chocolate stout. Its going to be fun. I just need to get some yeast soak the nibs and see about getting it done. Hows the head retention? I'm probably going to use pacman yeast how will that fair rather than the 1084?

eviljay 09-13-2012 12:45 PM

The pacman yeast will probably be just fine. The wad retention is on par for a stout, but after about a month in bottles. It's ready to drink sooner, but it's perfect at the 3 month mark.

advogold 09-14-2012 10:58 PM

Did you boil at 60 or 90?

sethcros 09-14-2012 11:14 PM

Quote:

Originally Posted by eviljay (Post 4409430)
The pacman yeast will probably be just fine. The wad retention is on par for a stout, but after about a month in bottles. It's ready to drink sooner, but it's perfect at the 3 month mark.


Wad retention made me giggle...:ban:

eviljay 09-18-2012 11:55 AM

I boil for 90.

Don't hate on my wad retention!


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