Spice, Herb, or Vegetable Beer Nothing Fancy Chocolate Milk Stout - Home Brew Forums
Home Brew Forums > HomeBrewTalk.com Recipe Database > Specialty, Fruit, Historical, Other Homebrew Recipes > Spice, Herb, or Vegetable Beer Nothing Fancy Chocolate Milk Stout

Reply
 
Thread Tools
Old 05-30-2012, 01:30 AM   #1
eviljay
Recipes 
 
Jul 2011
Annapolis, MD
Posts: 198
Liked 22 Times on 16 Posts


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.



Click image for larger version

Name:	photo(1).jpg
Views:	8594
Size:	37.9 KB
ID:	62964  

3
People Like This 
Reply With Quote
Old 06-01-2012, 11:54 AM   #2
guelerct
Recipes 
 
Feb 2012
Shelton, CT
Posts: 14

What yeast did you use?



 
Reply With Quote
Old 06-01-2012, 12:34 PM   #3
eviljay
Recipes 
 
Jul 2011
Annapolis, MD
Posts: 198
Liked 22 Times on 16 Posts


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.

 
Reply With Quote
Old 06-01-2012, 10:48 PM   #4
guelerct
Recipes 
 
Feb 2012
Shelton, CT
Posts: 14

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

 
Reply With Quote
Old 06-01-2012, 10:51 PM   #5
eviljay
Recipes 
 
Jul 2011
Annapolis, MD
Posts: 198
Liked 22 Times on 16 Posts


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.

 
Reply With Quote
Old 09-09-2012, 04:04 PM   #6
advogold
Recipes 
 
Feb 2012
Posts: 138
Liked 8 Times on 8 Posts


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?

 
Reply With Quote
Old 09-13-2012, 12:45 PM   #7
eviljay
Recipes 
 
Jul 2011
Annapolis, MD
Posts: 198
Liked 22 Times on 16 Posts


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.

 
Reply With Quote
Old 09-14-2012, 10:58 PM   #8
advogold
Recipes 
 
Feb 2012
Posts: 138
Liked 8 Times on 8 Posts


Did you boil at 60 or 90?

 
Reply With Quote
Old 09-14-2012, 11:14 PM   #9
sethcros
Recipes 
 
Jul 2012
Dallas, TX
Posts: 100
Liked 26 Times on 9 Posts


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...

 
Reply With Quote
Old 09-18-2012, 11:55 AM   #10
eviljay
Recipes 
 
Jul 2011
Annapolis, MD
Posts: 198
Liked 22 Times on 16 Posts


I boil for 90.

Don't hate on my wad retention!



JohanMk1 Likes This 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Spice, Herb, or Vegetable Beer Triple Chocolate Milk Stout - Chocolate Lovers Only! ratinator Specialty, Fruit, Historical, Other Homebrew Recipes 33 05-05-2016 07:53 PM
Spice, Herb, or Vegetable Beer Chocolate Island Stout (Rum Soaked Milk Stout) Sunward33 Specialty, Fruit, Historical, Other Homebrew Recipes 2 03-11-2016 08:54 PM
Need a basic, solid milk stout - no fancy stuff. sablesurfer Recipes/Ingredients 21 02-23-2014 11:48 AM
chocolate milk stout titletowngirl Beginners Beer Brewing Forum 4 07-27-2011 02:39 AM
AHS Milk Chocolate Stout (Chocolate Stout Question) arover Recipes/Ingredients 3 02-09-2010 12:24 AM


Forum Jump