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Old 05-30-2012, 01:30 AM   #1
eviljay
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Default All-Grain - Nothing Fancy Chocolate Milk Stout

Recipe Type: All Grain
Yeast: Wyeast Irish Ale 1084
Yeast Starter: Nein
Batch Size (Gallons): 10
Original Gravity: 1.063
Final Gravity: 1.016
IBU: 21.25
Boiling Time (Minutes): 60
Color: Darkness/40 SRM
Primary Fermentation (# of Days & Temp): 18
Tasting Notes: Smooth and slightly roasty with a touch of chocolate to round it all out.

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.

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Old 06-01-2012, 11:54 AM   #2
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What yeast did you use?

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Old 06-01-2012, 12:34 PM   #3
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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.

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Old 06-01-2012, 10:48 PM   #4
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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

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Old 06-01-2012, 10:51 PM   #5
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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.

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Old 09-09-2012, 04:04 PM   #6
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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?

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Old 09-13-2012, 12:45 PM   #7
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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.

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Old 09-14-2012, 10:58 PM   #8
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Did you boil at 60 or 90?

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Old 09-14-2012, 11:14 PM   #9
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Quote:
Originally Posted by eviljay View Post
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...
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Old 09-18-2012, 11:55 AM   #10
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I boil for 90.

Don't hate on my wad retention!

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