2024 3rd Quarter Recipe
- Thread starter Josh Hughes
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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!)
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!)
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Glad you liked it. One of my favorites
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I usually put them in a dryhop sock and dip it in starsan.
Never have had an infection, but vodka would work too
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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
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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?
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?
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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
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Good point, I will add it when fermentation kicks off so it doesn't just settle to the bottom
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I added the lactose as per above while the yeast was still very busy. Then after fermentation was done I added the Cacao/vanilla/dark rum mixture. Yesterday I set the fermenter to 1C to give it a bit of a crash, it truly doesn't need it though. After letting a gravity sample off gas I checked the gravity. I normally get some sediment after leaving a sample for several hours. Not one bit of sediment after sitting at room temperature 6+ hours, this is ready to keg.
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I deviated from the recipe by adding less than half of the lactose it called for. You can add more, but you can't take it out. Had an old acquaintance stop by earlier, the owner of a brewery in town that closed during Covid. He was by far the best brewer in town, and for many towns around. I gave him a sample mentioning that I was planning to add some lactose, and a splash more vanilla, he said why? Your not going to make it better.
As it is now, I would describe it as a typical stout that with a bit of roasty bitterness, and bit of a dry finish. At the same time, the chocolate flavor is there, but also bitter. I am definitely recognizing the subtle effect of the dark rum. It has a dry finish, but still has an element of sweetness. The chocolate, vanilla, lactose elements are coming together as a dark chocolate, kind of bitter sweet.
As it is now, I would describe it as a typical stout that with a bit of roasty bitterness, and bit of a dry finish. At the same time, the chocolate flavor is there, but also bitter. I am definitely recognizing the subtle effect of the dark rum. It has a dry finish, but still has an element of sweetness. The chocolate, vanilla, lactose elements are coming together as a dark chocolate, kind of bitter sweet.
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So i assume you're like it?
You made it slightly different, so have I, lol. Its a great base for experimentation.
