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Old 11-22-2011, 04:46 PM   #1
Jun 2010
New York City, New York
Posts: 296
Liked 5 Times on 5 Posts

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)
Swim - bike - run - repeat
Indict - convict - affirm on appeal - repeat
Brew - bottle - drink - repeat

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Old 11-22-2011, 04:54 PM   #2
Nov 2007
Lakes Region NH
Posts: 275

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.
You must love this country more than I love a cold beer on a hot Christmas morning. - Homer S.

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