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Old 11-16-2011, 11:33 PM   #1
May 2011
St. Louis, MO
Posts: 7

So, here's what I'm planning:

A Belgian stout with a milder roast component, aged on roasted cocoa nibs in the secondary, then blended w cold pressed coffee at bottling time.

I know this is going to be a lot of potentially competing elements, but I don't know if I'll be able to resist trying to make it meld.

I'm using Starbucks reserve sun-dried Ethiopia Harrar for the coffee:,pd.html

Coffee is described as having notes of dark berry, chocolate and rummy spice.

And I'm using Ghana cocoa nibs from Patric chocolate from Columbia, MO

Opinions? Previous experimentation w cocoa nibs or coffee advice?

Could anyone point me to some recommended Belgian stout recipes?

Thank you for any and all input,


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Old 02-17-2012, 06:37 PM   #2
Feb 2012
Albany, Oregon
Posts: 149
Liked 13 Times on 9 Posts

This actually sounds like a really great brew. I have been thinking about making a chocolate stout with belgian yeast for a while.... Have you actually brewed it yet? I have had some trouble using bars of chocolate. I think they have ingredients other than chocolate to help hold the bar together. I have ended up with little greasy balls that float in the fermentor and grease up my racking canes and stuff. I now use pure baking chocolate. I would just use a stout recipe and substitute the irish yeast or whatever for a nice belgian strain...
Hop to it!

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