Another 10 days in the fridge did wonders for this beer. It was perfect on Christmas day. Thanks for the recipe, FATC1TY.
If you were inclined to add lactose to this, when do you add it? Secondary? Bottling? Boil?
I'm thinking about brewing this with cocoa nibs and pb2 in secondary. I also thought about a flameout hop addition for just a little aroma. Anyone have any thoughts about this idea. Maybe a 1/2 oz of galaxy? Or perhaps somethin like fuggles. Mayne its a bad idea
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You are probanly right about the hops. Boil the pb2 and nibs. I did a kit chocolate covered bevr nuts imperial stout a while back and it was in secondary. Pb flavor was peetty decent. I may do some at boil and secondary. I have pb2 and chocolare pb2. May make it really chocolaty. Mmmmm
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My version is a week old now. Krausen has totally dropped and I'll let it sit another 2 weeks before kegging.
If you're doing BIAB, which is what I do, I would put 3gal of water in your kettle, then add grains. That will leave with some space in the kettle after adding grains. Grains will absorb close to 1gal based on my calculations of .15gal per pound. That will leave you with around 2 gal when you're done mashing. You could then top up to 4.66 gal, that would mean you're losing around 2 gal due to boil off and trub which seems about .5gal high to me but your system may work out this way.
Keg kicked at a party I hosted Saturday. Easily the best homebrew I've ever had. I added a couple more ounces of cocoa and added 1/2 lb lactose, and it was just wonderful. Making again in 2 weeks, this time with Denny's 50 yeast .
Thanks Bolus. So you're saying top up to that before my boil, right? Is this a technique you use on all of your biab batches?
Thinking about trying this as a partial. I would like to add blueberry to make a Chocolate blueberry porter. Any advice on adding the fruit? Fresh or extract and when? I'm new to home brewing and trying to line up my first few batches.
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so i tried punching this into beersmith to convert it to partial, and pale chocolate malt didn't come up. which i guess isn't a huge issue, but i'm still a little confused. it's telling me to use 7lb 11 oz. of....pale liquid malt extract? so i wouldn't actually need any pale malt grain? and it's saying to replace flaked oatmeal with carafoam?
well, now that i've moved on to BIAB....I can forget about that last post...
have you, or anyone reading, ever turned this into a pumpkin beer? i wanna give pumpkin stouts/ porters a shot, and this recipe is up my alley.
I've got this sitting in primary at the moment, more or less as the original recipe is written (couldn't find two types of chocolate malt so just went with 1 type for both).
Brew day was pretty uneventful, although I did get a slightly higher volume/less boil off than expected because my old, crazy-powerful stove blew a fuse sometime after 45 minutes into the boil and I didn't notice until I came back to put in the immersion cooler. Annnnyways...
My question is: how big of a difference do the vanilla beans in secondary make? Amazon/ebay is not a good source of cheap beans in Canada, so I would be looking at spending some good money on the beans. Obviously I will do it if the result will be worth it, but I don't want to add the beans just for the sake of saying there were vanilla beans in it. Thoughts?
I might have to try the lactose one day. Maybe make it a shade bigger, mash a little lower, and do the lactose.
You definitely need to scale up the dark malts too if you are upping the abv. I made an 8 % version and I uswd more dark malt but it came out not as dark as I wanted
Made this according to OP on Sunday. Smelled great going into the fermenter. Slightly worried the cocoa powder is too much as it was very strong smelling in the boil and cooling but I have faith that is just the nature of using cocoa powder in a beer... first time for me.
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