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Old 11-22-2011, 04:46 PM   #1
hiphops
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Default Milk Chocolate Stout with (1) Wyeast 1056 and (2) Coco Powder

I'm thinking about making a milk choclate stout. The recipe calls for Wyeast 1332 and cacao nibs. However, I was thinking about replacing (1) the yeast with Wyeast 1056 and (2) the cacao nibs with regular coco powder. Any thoughts about this?

This is the recipe
--8 lbs Rahr Pale Ale Malt
--0.75 lbs. Fawcett Pale Chocolate Malt
--0.25 lbs. English Extra Dark Crystal
--0.75 lbs. Weyermann Dehusked CaraFa III
--0.75 oz. Cluster (60 min)
--1 lb Lactose (60 min)
--.5 oz. Cluster (30 min)
-- .4 oz. Cacao Nibs (added to secondary 14 days)


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Old 11-22-2011, 04:54 PM   #2
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I have used cocoa powder in the boil. It takes forever to fall out of suspension so be prepared for more sediment than normal in your bottles. i used 8 or 10 oz of Ghiradelli brand, and was happy with the flavor. At first it was a little strong, but aged nicely.
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