Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Spicy Chocolate Stout
Reply
 
Thread Tools
Old 07-30-2012, 04:13 PM   #1
keys2heaven
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Central Illinois
Posts: 40
Liked 1 Times on 1 Posts

Default Spicy Chocolate Stout

Next up in my brewing adventure is to create a well-balanced chocolate stout with a hint of heat.

I'm going to use a clone recipe based on Southern Tier's Choklat and wanted to use dark chili-flavored chocolate in the boil.

Just wondering if doing it this way will give enough heat to the beer or should I consider adding a couple of chiles when racking to the secondary. That's what others here have done.


keys2heaven is offline
 
Reply With Quote
Old 07-30-2012, 04:27 PM   #2
DPBISME
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jul 2012
Location: Alexandria, VA
Posts: 1,027
Liked 81 Times on 62 Posts
Likes Given: 84

Default

I have made Ginger Ale and added habanero chilis to it for some bite.... I did one Chilli for each 5 gallons of Ginger Ale... it worked out well...

It went in the boil near the end I think....

You might want to double check though and see if Capsicum is a volatile compound, I forget…


DPBISME is offline
 
Reply With Quote
Old 07-30-2012, 04:39 PM   #3
keys2heaven
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Central Illinois
Posts: 40
Liked 1 Times on 1 Posts

Default

I think habaneros would be a bit strong. One thing I'm thinking of doing is just getting some anchos, a serrano and good dark chocolate and melting the chocolate over a double-boiler. Then, puree the anchos and seranno and add to the chocolate mixture. Then strain through a fine mesh strainer.

This could be done a couple of days before brewing. Plus, it gives an opportunity to taste the mixture for heat and flavor before adding to the kettle.
keys2heaven is offline
 
Reply With Quote
Old 07-31-2012, 12:30 AM   #4
keys2heaven
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Central Illinois
Posts: 40
Liked 1 Times on 1 Posts

Default

Update for tonight. I've prepared the chocolate mixture that I will be adding to the beer. A combination of 100% cacao, anaheim and serrano peppers, cinnamon, cayenne and sea salt. Just enough heat which I hope translates into stellar beer.

Question: I'm going to prepare a 1L yeast starter using White Labs London Ale WPL013. Do you think 1L will be enough (with yeast nutrient in the boil) for a beer with an O.G. of 1.113?
keys2heaven is offline
 
Reply With Quote
Old 10-17-2012, 06:54 AM   #5
applecran
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Port Moody, BC
Posts: 4
Default

Any update on how this turned out? At what point did you add your mixture?

Thanks!
applecran is offline
 
Reply With Quote
Old 10-17-2012, 02:40 PM   #6
fenderbass
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Amity, Oregon
Posts: 132
Liked 10 Times on 8 Posts
Likes Given: 3

Default

Quote:
Originally Posted by keys2heaven View Post
Next up in my brewing adventure is to create a well-balanced chocolate stout with a hint of heat.

I'm going to use a clone recipe based on Southern Tier's Choklat and wanted to use dark chili-flavored chocolate in the boil.

Just wondering if doing it this way will give enough heat to the beer or should I consider adding a couple of chiles when racking to the secondary. That's what others here have done.
I just made a batch with dried ghost chilies. Two during the boil and one more during fermentation. Worked out real good. I heard that fresh chilis may mess with the yeast, but dried are ok.
fenderbass is offline
 
Reply With Quote
Old 10-17-2012, 10:09 PM   #7
Coopmiami
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: Miami, Fl
Posts: 4
Default

3 ghost chilis? and i thought i was crazy for using scotch bonnets
Coopmiami is offline
 
Reply With Quote
Old 10-17-2012, 10:12 PM   #8
fenderbass
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Amity, Oregon
Posts: 132
Liked 10 Times on 8 Posts
Likes Given: 3

Default

I also used 12 oz. of various hops. It's not as bitter as you would expect, but the hoppines is there, followed by a slight burn at the finish.


__________________
Before you criticize someone, you should walk a mile in their shoes. That way, when you criticize them, you're a mile away and you have their shoes.
fenderbass is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
spicy chocolate stout Spooner61 Recipes/Ingredients 4 09-15-2011 10:35 PM
Next Brew, my first Stout, Chocolate Oatmeal Stout, could use some mentoring. KyleWolf Recipes/Ingredients 17 09-22-2010 12:12 PM
AHS Milk Chocolate Stout (Chocolate Stout Question) arover Recipes/Ingredients 3 02-09-2010 12:24 AM
Chocolate Stout review from Stout experts please pscole98 Recipes/Ingredients 19 01-16-2010 10:44 PM
Putting the Chocolate in the Chocolate Oatmeal Stout B33R Recipes/Ingredients 2 12-23-2009 11:07 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS