Spice, Herb, or Vegetable Beer Chocolate Coffee Stout (Chocolate Jitterz)

[codyjp]

I brewed this last year and I'm still slowing (savoring) my way through it. It is an outstanding beer. I made mine with fresh ground expresso (still warm from the grinder!) and Ghiradelli cocoa.

It was a lot of work to make, but worth every bit of it!

 

[FermentEd]

I brewed this last year and I'm still slowing (savoring) my way through it. It is an outstanding beer. I made mine with fresh ground expresso (still warm from the grinder!) and Ghiradelli cocoa.

It was a lot of work to make, but worth every bit of it!

Sounds yummy Cody! Cheers!

 

[cbehr]

How much coffee did you actually use? I'm trying to figuer out what I'll use for roughly 1.25 gallons(1/2 of my 2.5g batch). I'm going to add at bottling time.

 

[FermentEd]

I used 24 oz. of cold brewed coffee at kegging. This was made by using course ground coffee steeped in 24 oz. of filtered room temperature water overnight, then strained through a coffee filter. I used twice as much coffee grounds as I would have used to brew regular coffee.

 

[mfmorgan76]

Is there a DME recipe for this? I'm not so bad-ass as to go all-grain.

 

[Jeebas]

3. Add 24 oz. of Cold Brewed Coffee at kegging. Use course ground coffee steeped in 24 oz. of filtered room temperature water overnight. Use twice as much coffee grounds as you would for regular brewed. Strain through paper filter before adding to keg.

I am gettin ready to cold-brew the coffee now, the bag of coffee that I bought at the store (yeah I'm not much of a coffee drinker though I love the flavor in other things) says to use 1 rounded tbsp per 6 oz of water, and you call for 24oz, but say to use double. So I am gonna shoot for using 8 rounded tbsp. I will report back in 3 weeks once its carbed in the keg!

 

[FermentEd]

It is a bit confusing the way it's worded, but you have it right - 8 rounded tbsp per 24 oz water. I hope you enjoy! Cheers!

 

[Jeebas]

Is there a DME recipe for this? I'm not so bad-ass as to go all-grain.

When I was doing extract and I saw an AG recipe that I wanted to try what I would normally do was replace the pale or 2-row malt with light or extra light DME at the following ratio - Per 1 lb of grain use 0.6 lbs of DME.

Alternatively, I plugged this recipe into brewtarget, and changing the equipment to a half boil extract batch - boiling 3 gallons, losing 2 quarts during the 60 min boil, and topping off with 2.5 gallons of water post-boil - and I replaced the 11 lbs of 2-row with 6.4 lbs of Light DME. That got me to an post boil OG of 1.072 - Exactly what this recipe calls for. I would then steep the other grains (total coming out to 3.63 lbs) for 30 minutes before starting the boil.

That being said, I have not tried this. That would have just been my process were I to try to attempt this.

 

[smoorenc]

I made this once as an extract and it was fantastic. Making it as an AG this weekend. I put into beersmith the All Grain, I found the Extract Version on the internet. Might save you some time... By the BIG THUMBS UP in this beer!!

View attachment ChocolateJitterzAllGrain.bsmx

View attachment ChocolateJitterzExtract.bsmx

 

[Knkbrand]

mashing this one as we speak, I hope it all goes well

 

[StevieFierce]

I brewed 2 batches of this just the other day and was very pleased with the look of everything so far. The question I had was, have any of you guys had Southern Tier's "Choklat" Stout? An excellent beer but maybe a bit too much chocolate for my taste. As the original poster stated, the recipe may need to scale back on the chocolate to make it a bit more subtle. Thought I'd ask if anyone has had that beer AND brewed this beer to give me a heads up.
My feeling is that I will do each batch a different way using varying amounts of chocolate and coffee in each to see what I like better. Thanks!!

 

[Jeebas]

I like ST Choklat and brewed this beer last year. They are completely different animals though. This came out a lot crisper / smoother whereas ST Choklat is a bit heavy / boozy. Chocolate is evident in both, but I don't think that it is overpowering at all in this recipe.

 

[mmmooretx]

I am looking at making a 10 gallon batch of this but cannot get the BeerSmith recipe to come up. I use BeerSmith and am a registered user there but even searches there cannot find it. I can probably rebuild it then scale it, but would really appreciate an importable copy of the recipe. I am planning on doing this as my second batch in my new BrewTroller semi-automated brew system (Blichmann 20 gallon pots and 14 gallon conical fermenter).
Thanks in advance, this recipe looks very interesting.
Mike

 

[smoorenc]

http://beersmithrecipes.com/viewrecipe/279714/chocolate-jitterz-all-grain

 

[mmmooretx]

Got it and saved a copy to my cloud.
Thank you.
Mike

Sent from my SCH-I545 using Home Brew mobile app

 

[jhite4058]

So I didn't add the Lactose during the boil. I've had this brew aging for a few months now. I'm just now getting around to transferring it to a secondary to add vanilla bean and chocolate. What should I do with the Lactose now, just leave it out? When I read the recipe I assumed it was to be added for your carbonating sugar at bottling. I could add it into the secondary but would I need to add more yeast, since the yeast cake will be pitched when I make the switch to the secondary?

Thanks in advance for the responses!

 

[truckmann]

I would bet you could go ahead and add the lactose into the secondary. Lactose is a non fermentable sugar so the yeast is not a concern. It should add a little body to the beer and some sweetness.

 

[jhite4058]

I would bet you could go ahead and add the lactose into the secondary. Lactose is a non fermentable sugar so the yeast is not a concern. It should add a little body to the beer and some sweetness.

Excellent, thank you! That's what I will do.

 

[bolus14]

sub'd, not sure when i'll get around to this one but I'm leaning toward more and more stouts and porters lately.

 

[Sepanik1986]

Gonna try this. OP I thoroughly enjoy your pic. Can't go wrong with Mel Brooks films

 

[ohiobeer29]

looks great thanks!

 

[wantonsoup]

I'm going to give this one a try! I'm curious why you chose a Kolsch yeast that, according to the mfr, isn't right for a sweet stout?

 

[blondbelgians]

yum

 

[h0psnobery]

Subbed

 

[narddawg314]

I made this a few weeks back and just transferred to keg last night. I soaked the nibs in vodka for a week or so before secondary, and I also soaked the vanilla beans in bourbon (after slicing them open to reveal the goodness inside). I used S-04 yeast instead of the kolsch, but I followed the rest of the recipe. I got to taste a little when transferring to the keg and it was delicious. About two more weeks of waiting before I tap it.

 

[Blackhawkmech06]

This sounds delicious. And might be the next in line once the next keg is kicked so I can let it sit for a couple months.