Vanilla Chocolate BrewHouse Stout

[gammonite]

I have it in my mind that I would like to brew up a batch of vanilla chocolate stout using a BrewHouse stout kit as a starting point. That is about as far as I have got so far.

I am sure there are folks here that have done something similar and I am looking for direction.

I would like to use dutch processed dark cocoa powder and pure vanilla extract.

When would you add the extra ingredients and how much? I realize that the quantity would depend on the what you want in the end. I would like to have a stout with a distinct chocolate taste with a back note of vanilla.

I am concerned about the amount of sediment that may result.

This will be the first time I have actually ventured away from the kit instructions.

Any ideas and direction would be most welcome.

Thanks!

 

[sweed]

I have it in my mind that I would like to brew up a batch of vanilla chocolate stout using a BrewHouse stout kit as a starting point. That is about as far as I have got so far.

I am sure there are folks here that have done something similar and I am looking for direction.

I would like to use dutch processed dark cocoa powder and pure vanilla extract.

When would you add the extra ingredients and how much? I realize that the quantity would depend on the what you want in the end. I would like to have a stout with a distinct chocolate taste with a back note of vanilla.

I am concerned about the amount of sediment that may result.

This will be the first time I have actually ventured away from the kit instructions.

Any ideas and direction would be most welcome.

Thanks!

I just made a choc stout that's in the fermented right now. I added cocoa powder to the end of the boil. I'll be adding vanilla bean to the secondary, and cocoa nibs (if it needs more choc). I'm not worried sit sediment as I'm racking to secondary.
I'm not sure how much vanilla extract to use as I've only used vanilla beans. For a 5 gal batch I hear to use 4-5oz powder. Used that much in a 2.5 gal batch, lol.

 

[Doctor_Wily]

sweed are you using whole beans? How many do you use for 5 gal? I have some bean left over from a project (we're making our own vanilla extract) and it needs a home.

 

[sweed]

sweed are you using whole beans? How many do you use for 5 gal? I have some bean left over from a project (we're making our own vanilla extract) and it needs a home.

I will be using 1 vanilla (Madagascar) bean. I used 2, cut scraped, soaked in bourbon, for my RIS (5 gallon). I think the oak is taking over still, but its notable. I figure 1 for my small 2.5 gallon batch will be fine. In essence, I made an 'extract' with the bourbon. That smelled fantastic. I will be using vodka for this one, for no other alcohol flavors. I'll need to find some cocoa nibs, or bakers choc, and start soaking those to extract the flavors more.
I'm am primarily using the vanilla to enhance the chocolate. I have a thread in the extract forum ' choc wheat stout' if you want to take a look so far. Man these beers sound good!

 

[gammonite]

I just made a choc stout that's in the fermented right now. I added cocoa powder to the end of the boil. I'll be adding vanilla bean to the secondary, and cocoa nibs (if it needs more choc). I'm not worried sit sediment as I'm racking to secondary.
I'm not sure how much vanilla extract to use as I've only used vanilla beans. For a 5 gal batch I hear to use 4-5oz powder. Used that much in a 2.5 gal batch, lol.

Good. Thanks for that. Since there is no boiling involved with this kit, I was planning on adding the chocolate powder to the primary. From what I gather from other places, about 140-150 grams (4 - 5 oz) ought to do it. For the vanilla, I have some pure vanilla extract that has caramel in it as well that I will use. Probably add just just before bottling.