2024 3rd Quarter Recipe

[Megary]

Kegged this last night. 1.018 and 70% attenuation from 1098. Taste is very promising, leaning into chocolate with subtle roast. I’ll give it at least a week before tapping.

 

[Megary]

Let’s go!

About 2 weeks in the keg. I’m getting a nice tan head and a chocolatey aroma. The taste is chocolate, just a bit of roast, an interesting and subtle mineraly-ness, finishes clean with a bit of sweetness on the back end, but in no way comes across as “heavy”. Definitely a change-up to the dry Stouts that I brew all the time. It’s like a cross between a chewy English Porter and a Guinness.

One damn fine beer. Tip of the cap to @Minbari. If you had any thoughts about brewing this beer, I’m here to tell you to go get it done. (This quarterly gig has never let me down!)

 

[Minbari]

Let’s go!

About 2 weeks in the keg. I’m getting a nice tan head and a chocolatey aroma. The taste is chocolate, just a bit of roast, an interesting and subtle mineraly-ness, finishes clean with a bit of sweetness on the back end, but in no way comes across as “heavy”. Definitely a change-up to the dry Stouts that I brew all the time. It’s like a cross between a chewy English Porter and a Guinness.

One damn fine beer. Tip of the cap to @Minbari. If you had any thoughts about brewing this beer, I’m here to tell you to go get it done. (This quarterly gig has never let me down!)

View attachment 30834

Glad you liked it. One of my favorites

 

[Craigerrr]

Shortly after the Q3 2024 draw I head and issue with my elbow, and was out of commission for 6 months. I'm back now for a while, and will be brewing this one next. @Minbari did you just add cacao nibs to the fermenter? Did you soak them in vodka or rum first?

 

[Minbari]

Shortly after the Q3 2024 draw I head and issue with my elbow, and was out of commission for 6 months. I'm back now for a while, and will be brewing this one next. @Minbari did you just add cacao nibs to the fermenter? Did you soak them in vodka or rum first?

I usually put them in a dryhop sock and dip it in starsan.

Never have had an infection, but vodka would work too

 

[Craigerrr]

Whenever I have used nibs I have added a bit of vanilla as well, I was told that it helps bring out the chocolate flavor. I may do some sampling and testing of that theory before kegging it. I was going to brew my big chocolate cranberry stout to have on tap over Christmas but will do this one instead

 

[Craigerrr]

Finally got to this @Minbari !

A week ago I put 110 grams of nibs in a jar to soak in some dark rum. Would have used vodka or white rum but this was all I had.

Today while mashing I added a free pour of maybe 2 or 3 ml of pure vanilla extract to that mixture to help bring out the chocolate flavor.

I forgot to add the lactose late in the boil, should I add it to the fermenter? Add to keg before racking?

 

[Minbari]

Finally got to this @Minbari !

A week ago I put 110 grams of nibs in a jar to soak in some dark rum. Would have used vodka or white rum but this was all I had.

Today while mashing I added a free pour of maybe 2 or 3 ml of pure vanilla extract to that mixture to help bring out the chocolate flavor.

I forgot to add the lactose late in the boil, should I add it to the fermenter? Add to keg before racking?

I would just add it in the fermenter, if you can. Add it before active fermentation is done and oxygen should be minimal.

It is not fermentable, but you want to make sure it mixed in, so fermentation should stir it

 

[Craigerrr]

I would just add it in the fermenter, if you can. Add it before active fermentation is done and oxygen should be minimal.

It is not fermentable, but you want to make sure it mixed in, so fermentation should stir it

Good point, I will add it when fermentation kicks off so it doesn't just settle to the bottom