Chocolate beer
- Thread starter salb29
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
Northern Brewer sells a good chocolate stout extract kit.
This is my house stout. I like it, as does Herself, & it's quite well received by friends.
Adjusted/modified for extract.
12oz de-bittered Black
12oz Caramel 80
8oz Pale Chocolate malt
Steep at 154 for 30 minutes.
7.25 lbs Gold LME (1/4 at 60, 3/4 at 15) roughly
1.5oz E K Goldings at 60
1lb lactose at 15
S-04 rehydrated
OG should be roughly 1.058
Ferment at 64 & rack to secondary at 3 weeks, on to 4 oz of Cacao nibs & 1 split vanilla bean ( vodka soaked), for 2 more weeks.
FG should be about 1.015-ish.
Carb at 2-2.2 vols.
Adjusted/modified for extract.
12oz de-bittered Black
12oz Caramel 80
8oz Pale Chocolate malt
Steep at 154 for 30 minutes.
7.25 lbs Gold LME (1/4 at 60, 3/4 at 15) roughly
1.5oz E K Goldings at 60
1lb lactose at 15
S-04 rehydrated
OG should be roughly 1.058
Ferment at 64 & rack to secondary at 3 weeks, on to 4 oz of Cacao nibs & 1 split vanilla bean ( vodka soaked), for 2 more weeks.
FG should be about 1.015-ish.
Carb at 2-2.2 vols.
Sounds good! Sounds like you started with an AG recipe - mind sharing?
ChshreCat
Well-Known Member
When you're ready to move up to partial mash (you probably are and don't know it already 
) I have a pretty good chocolate recipe in my recipe dropdown. It's good for a kitchen partial mash brew.
And +1 on what tony says. When all else fails, print out the recipe, take it in and say "I wanna make this" and any good LHBS will do the rest.
) I have a pretty good chocolate recipe in my recipe dropdown. It's good for a kitchen partial mash brew.And +1 on what tony says. When all else fails, print out the recipe, take it in and say "I wanna make this" and any good LHBS will do the rest.
You can do a partial boil (2.5-3.5 gallons) and then top off to 5.25 in the fermenter. Or, if you have a big enough pot & enough heat, you can do a full boil.
How much water for that scenario will be determined by your boil-off rate.
How much water for that scenario will be determined by your boil-off rate.
Sub out the LME with 5 lbs of Marris Otter, 4 lbs of 2-row & 8oz of carapils
TopherM
Well-Known Member
If you do use real chocolate/nibs, note that they contain quite a bit of fat, so you'll end up with what looks like an Exxon Valdez oil slick on top of your beer, both in the fermenter and the final product. This oil kills head retention, because it occupies all of the nucleation sites on the surface, but otherwise it's harmless.
One way to minimize that effect is to roast the fat out of the chocolate/nibs before you use it.
Good luck!!
One way to minimize that effect is to roast the fat out of the chocolate/nibs before you use it.
Good luck!!
fermentinginpa
Well-Known Member
The last time I made a chocolate stout, I used my standard oatmeal stout recipe and just put a pack cocoa nibs (Ghana) from Northern Brewer in secondary for a week. Came out pretty awesome. I also did a version with cocoa nibs and chipotle peppers. That was even better but still need to tweak the quantities.
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