Iceman2197
Well-Known Member
No, I believe this was it.
https://shop.brewcraftusa.com/en/di...ngs/top-shelf/top-shelf-chocolate-cream-35144
https://shop.brewcraftusa.com/en/di...ngs/top-shelf/top-shelf-chocolate-cream-35144
The legwork on this beer has been amazing! Well done to all!
Is the *final* version of your recipe what's on the prior pages? Or did you tweak it slightly with the nestle syrup (that is what you used, correct?).
Do you mind reposting the final version, please (assuming it changed)?
didn't change it from what I posted.
No, I believe this was it.
https://shop.brewcraftusa.com/en/di...ngs/top-shelf/top-shelf-chocolate-cream-35144
I am going to put 2oz of chocolate extract I got at Sur La Table in at the end of the boil.
Let it be known this has inspired me to try the Nestle syrup in an Andes mint stout. Base stout was usually pretty chocolatey in the past but due to a brewer's assistant mishap, my starter got tossed at pitching, so we had to use S-04. Not sure if it was that, but even with Nielsen-Massey chocolate extract, not very chocolatey (sweet or otherwise). The Nestle is definitely helping (2.5oz syrup by weight). Still pretty green overall so we'll see how it fares.
No, I believe this was it.
https://shop.brewcraftusa.com/en/di...ngs/top-shelf/top-shelf-chocolate-cream-35144
I've brewed this recipe 7 times in the past year trying different variations. I dumped Nesquik syrup in my keg on the last batch and it was really really close of flavor. But adding chocolate syrup to my keg with all the extra sugars just weirded me out.
So I tried this extract. My brew recipe is damn close to identical to Seagondollar's post. I aged 8oz of roasted cocoa nibs for a week after fermentation completed. I used only 1/2 a bottle of this extract at kegging time. It's not 100% boulder shake flavor, but it's extremely similar. This extract added just the right amount of sweetness to compliment the flavor depth of the cocoa nibs. Only thing I might work on is thickening the mouthfeel a little bit.
I absolutely love this brew. I'm pretty stoked. Thanks for posting this link.
Only thing I might work on is thickening the mouthfeel a little bit.
I absolutely love this brew. I'm pretty stoked. Thanks for posting this link.
Recipe Specifications
--------------------------
Boil Size: 2.30 gal
Post Boil Volume: 2.08 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.75 gal
Estimated OG: 1.062 SG
Estimated Color: 35.1 SRM
Estimated IBU: 23.7 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 0.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
18.00 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 1 10.6 %
8.00 oz Carafoam (2.0 SRM) Grain 2 4.7 %
6.00 oz Chocolate Malt (350.0 SRM) Grain 3 3.5 %
4.00 oz Black Malt - 2-Row (Briess) (500.0 SRM) Grain 4 2.4 %
4.00 oz Chocolate Wheat (Weyermann) (415.0 SRM) Grain 5 2.4 %
16.00 oz Dark Dry Extract (17.5 SRM) Dry Extract 6 9.4 %
105.82 oz Pale Liquid Extract (8.0 SRM) Extract 7 62.3 %
8.00 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 8 4.7 %
0.75 oz Nugget [15.90 %] - Boil 60.0 min Hop 9 21.1 IBUs
0.50 oz Tettnang [5.00 %] - Boil 20.0 min Hop 10 2.7 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 11 -
4.00 oz Cocoa Nibs (Secondary 5.0 days) Spice 12 -
50.00 ml Chocolate Cream Extract (Bottling 0.0 mi Flavor 13 -
It's been another week and I still really like the flavor of this brew. Another week on the carbonation and the flavor seems to have settled in.
I think I'd like just a bit more of this extract flavor in the beer on the next batch. It's a 50ml bottle. I might go 35ml or screw it and put the whole thing in.
Update on my previous comment.
I think I was enamored with chocolate flavor of the extract. After I got past the excitement of the rich chocolate flavor, I don't know if there was some sort of settling going on in the keg, the flavor really started to become overpowering.
So I brewed another batch (used a different yeast, WLP002) and wanted to try a different extract. So I tried: Top Shelf Creme de Cacao. To be clear, the Chocolate Creme extract is a much closer flavor to Boulder Shake than this one. But the flavor of this extract was very good. A darker chocolate taste with a very very minor tint of vanilla flavor. Anyhow, the reason I'm bringing this batch up is because I only put 15ml of the extract in and I still think the flavor was VERY strong.
My next batch is going to be using the Chocolate Creme and only 10ml of the extract. I could imagine how sickening 50ml would taste.
Based on this thread and a few others that I found talking about Boulder Shake, I put together this extract version:
Code:Recipe Specifications -------------------------- Boil Size: 2.30 gal Post Boil Volume: 2.08 gal Batch Size (fermenter): 5.00 gal Bottling Volume: 4.75 gal Estimated OG: 1.062 SG Estimated Color: 35.1 SRM Estimated IBU: 23.7 IBUs Brewhouse Efficiency: 72.00 % Est Mash Efficiency: 0.0 % Boil Time: 60 Minutes Ingredients: ------------ Amt Name Type # %/IBU 18.00 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 1 10.6 % 8.00 oz Carafoam (2.0 SRM) Grain 2 4.7 % 6.00 oz Chocolate Malt (350.0 SRM) Grain 3 3.5 % 4.00 oz Black Malt - 2-Row (Briess) (500.0 SRM) Grain 4 2.4 % 4.00 oz Chocolate Wheat (Weyermann) (415.0 SRM) Grain 5 2.4 % 16.00 oz Dark Dry Extract (17.5 SRM) Dry Extract 6 9.4 % 105.82 oz Pale Liquid Extract (8.0 SRM) Extract 7 62.3 % 8.00 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 8 4.7 % 0.75 oz Nugget [15.90 %] - Boil 60.0 min Hop 9 21.1 IBUs 0.50 oz Tettnang [5.00 %] - Boil 20.0 min Hop 10 2.7 IBUs 1.0 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 11 - 4.00 oz Cocoa Nibs (Secondary 5.0 days) Spice 12 - 50.00 ml Chocolate Cream Extract (Bottling 0.0 mi Flavor 13 -
Giving that I have only started brewing this year, I'd be interested in any comments.
So honestly, what would you say tasted the best? Nesquick, chocolate cream, or the chocolate cream and creme de cacao combo? Next batch I don't want to use the nesquick, as i have to clear the keg wasting a few pints.
Ingredients:
------------
Amt Name Type # %/IBU
18.00 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 1 10.6 %
8.00 oz Carafoam (2.0 SRM) Grain 2 4.7 %
6.00 oz Chocolate Malt (350.0 SRM) Grain 3 3.5 %
4.00 oz Black Malt - 2-Row (Briess) (500.0 SRM) Grain 4 2.4 %
4.00 oz Chocolate Wheat (Weyermann) (415.0 SRM) Grain 5 2.4 %
16.00 oz Dark Dry Extract (17.5 SRM) Dry Extract 6 9.4 %
105.82 oz Pale Liquid Extract (8.0 SRM) Extract 7 62.3 %
8.00 oz Milk Sugar (Lactose) (0.0 SRM) Sugar 8 4.7 %
0.75 oz Nugget [15.90 %] - Boil 60.0 min Hop 9 21.1 IBUs
0.50 oz Tettnang [5.00 %] - Boil 20.0 min Hop 10 2.7 IBUs
1.0 pkg American Ale (Wyeast Labs #1056) [124.21 Yeast 11 -
4.00 oz Cocoa Nibs (Secondary 5.0 days) Spice 12 -
50.00 ml Chocolate Cream Extract (Bottling 0.0 mi Flavor 13 -
[/code]
Nesquick had good flavor. Was a mess in the keg and I get weirded out imagining crazy things that the sugars are doing.
I like the chocolate cream the most if you are going for similar to Boulder Shake. I'm going to use this extract again on my next batch, without dry nibbing any cacao nibs. Besides using too much 25-30ML flavor extract on the previous batch, I also think the dry nibbed cacao flavor wasn't right for a Boulder Shake clone.
I found out on the 9 versions of cocoa porters I've brewed in the past 2 years that I really like the added flavor of dry nibbing cacao nibs, but I'm not convinced that's the right flavor for a Boulder Shake clone. Dry nibbing creates a bitter chocolate flavor. I'm starting to think maybe they are using some cacao nibs in the boil like this recipe: Founders Breakfast Stout
Definitely a different flavor than Boulder, but I like the Creme De Cacao extract flavor. I'm going to go through a whole bunch of batches mixing extracts with and without boiling cacao nibs to see what I come up with.
I like the chocolate cream the most if you are going for similar to Boulder Shake. I'm going to use this extract again on my next batch, without dry nibbing any cacao nibs. Besides using too much 25-30ML flavor extract on the previous batch, I also think the dry nibbed cacao flavor wasn't right for a Boulder Shake clone.
Will 50ml be too much? I don't want the chocolate to be overpowering, but want to leave no doubt that it is there.
I put 7.5 mL in my batch and I definitely get that metallic taste.
I think you might be on to something with the temperature. I compared two glasses before I kegged, one with and one without, both at fermentation temp (~65). At the time, the additional flavor was mild and pleasant. Now in the keg at keezer temp (38 F) there is that off-flavor.
This is what im trying. its definetely 40ish ibu, you can taste it behind the chocolate. I question the caramel, chocolate and black malt quantities, but I got to start somewhere.
HOME BREW RECIPE:
Title: Shake
Author: many
Brew Method: All Grain
Style Name: Robust Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 6 gallons
Boil Gravity: 1.051
Efficiency: 73% (brew house)
STATS:
Original Gravity: 1.061
Final Gravity: 1.017
ABV (standard): 5.78%
IBU (tinseth): 40.32
SRM (morey): 34.73
FERMENTABLES:
8.7 lb - American - Pale Ale (76.7%)
1.2 lb - American - Caramel / Crystal 60L (10.6%)
0.4 lb - American - Chocolate (3.5%)
0.3 lb - German - Chocolate Wheat (2.6%)
0.5 lb - Lactose (Milk Sugar) (4.4%)
0.25 lb - American - Black Malt (2.2%)
HOPS:
0.65 oz - Nugget, Type: Pellet, AA: 15.9, Use: Boil for 45 min, IBU: 35.76
0.4 oz - Tettnanger, Type: Pellet, AA: 5, Use: Boil for 20 min, IBU: 4.56
MASH GUIDELINES:
1) Infusion, Temp: 150 F, Time: 60 min, Amount: 1.4 qt
Starting Mash Thickness: 1.5 qt/lb
OTHER INGREDIENTS:
6 oz - cacao nibs, Type: Spice, Use: Secondary
YEAST:
Wyeast - American Ale 1056
Starter: No
Form: Liquid
Attenuation (custom): 75%
Flocculation: Med-Low
Optimum Temp: 60 - 72 F
Fermentation Temp: 63 F
Pitch Rate: 1.25 (M cells / ml / deg P)
Additional Yeast: wyeast 1056
NOTES:
Brew Date 1/11/16
This recipe has been published online at:
http://www.brewersfriend.com/homebrew/recipe/view/313138/shake
Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2016-01-12 02:15 UTC
Recipe Last Updated: 2016-01-12 02:11 UTC
I need to brew this again.
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