I actually like the recipe as-is, quite a bit. I like the choice of malts and the moderate level of IBU's.Hi!
I would like your feedback/advice on this recipe I made using ingredients I had.
Thank you!
flaked oats will give you a silky mouth feel that you may want in a stout. I dont thinnk t will give you any residual sweetness. try mashing on the higher end of the range and you should be able to get a mash that wont ferment out very dry and still have some sweet left over.i may have missed something- was there supposed to be some oatmeal in it? I am trying to make a chocolate stout lactose-free and was interested in asking if you got that thicker mouthfeel and some residual sweetness that I think of in a sweet chocolate/coffee stout. Thx
I use black patent on my chocolate milk stout. you do have to watch how much you use, but the acrid, bitter notes it adds, can balance the extra sweet from the lactose.This is one I've brewed twice and it was very nice.
I copied it from Burtus brewery online I also scaled it down a bit cus I'm a liteweight.
https://www.brewersfriend.com/homebrew/recipe/view/509259/choccoffee-stout
Tasting notes
Very tasty head retention sucks not sure why but maybe something to do with the nibs.
Smooth choc coffee aromas would like to add some vanilla I think this could take it too the next level
@plane
I used Carafa 1 in that thar I always find especially from Carrafa 2 I get chocolate and coffee notes.
ePersonally I've herd bad things about black patnt I'd lean more towards Caraffa or Midnight wheat for a smoother roast flavour with coffee chocolate notes instead of acrid ashtray.
My 2c
Oh one more thing I've found brewing stout is watch that PH from the roast malts don't push too low I find this can lead to flabby mouthfeel I've used baking soda with good results to push this PH up.
Yeah I've not put lactose in a stout.I use black patent on my chocolate milk stout. you do have to watch how much you use, but the acrid, bitter notes it adds, can balance the extra sweet from the lactose.
Having made a coffee stout. Go easy. A little goes a long way. I didn't steep it though. Just put in the fermenter with the nibs, cold brew style
No but my goal was to use up my ingredients before they get too old! Thanks, I'll try WLP004 in my next recipe!S-05 will dry it out and it will work, but it is very neutral. Have you thought of something along the lines of a WLP004 to give it a little character?
No oatmeal simply because I don't have any! I have to buy all my ingredients online because there are no beer supply stores for miles! Can I use oatmeal from the grocery store? If so, which one? This will be my first time brewing this recipe so I will let you know how it turns out!i may have missed something- was there supposed to be some oatmeal in it? I am trying to make a chocolate stout lactose-free and was interested in asking if you got that thicker mouthfeel and some residual sweetness that I think of in a sweet chocolate/coffee stout. Thx
yup, plain quaker oats work.No oatmeal simply because I don't have any! I have to buy all my ingredients online because there are no beer supply stores for miles! Can I use oatmeal from the grocery store? If so, which one? This will be my first time brewing this recipe so I will let you know how it turns out!
This will be my first time brewing this recipe...well any chocolate coffee stout for that matter so I have no idea what it's going to taste like! My plan was to add the cacao nibs to the secondary but might change my plan and add it too the mash or try your technique on another batch. Thanks!I've done a few revs of my choc/coffee stout. For later batches, I've been toasting the cacao nibs before using them. I can't find the article that recommended doing this, but it does seem to bring out the flavor more.
My recipe notes are:
Use cacao nibs roasted according to this schedule:
- 350 °F (177 °C) for 10 minutes
- 325 °F (163 °C) for 5 minutes
- 300 °F (150 °C) for 5 minutes
- 275 °F (135 °C) for 5-10 minutes or until done.
When the roasting is right, there will an aroma of brownies. You could go longer too for deeper more complex flavors.
Cacao nibs are added to the mash.
Yes that's one of about 10 recipes I looked at to help me build mine! My goal was to use up my ingredients before they get too old and stale! Thank for the PH tip I'll keep that in mind when I brew next weekend!This is one I've brewed twice and it was very nice.
I copied it from Burtus brewery online I also scaled it down a bit cus I'm a liteweight.
https://www.brewersfriend.com/homebrew/recipe/view/509259/choccoffee-stout
Tasting notes
Very tasty head retention sucks not sure why but maybe something to do with the nibs.
Smooth choc coffee aromas would like to add some vanilla I think this could take it too the next level
@plane
I used Carafa 1 in that thar I always find especially from Carrafa 2 I get chocolate and coffee notes.
Personally I've herd bad things about black patent I'd lean more towards Caraffa or Midnight wheat for a smoother roast flavour with coffee chocolate notes instead of acrid ashtray.
My 2c
Oh one more thing I've found brewing stout is watch that PH from the roast malts don't push too low I find this can lead to flabby mouthfeel I've used baking soda with good results to push this PH up.
Oh and what should the PH target be?This is one I've brewed twice and it was very nice.
I copied it from Burtus brewery online I also scaled it down a bit cus I'm a liteweight.
https://www.brewersfriend.com/homebrew/recipe/view/509259/choccoffee-stout
Tasting notes
Very tasty head retention sucks not sure why but maybe something to do with the nibs.
Smooth choc coffee aromas would like to add some vanilla I think this could take it too the next level
@plane
I used Carafa 1 in that thar I always find especially from Carrafa 2 I get chocolate and coffee notes.
Personally I've herd bad things about black patent I'd lean more towards Caraffa or Midnight wheat for a smoother roast flavour with coffee chocolate notes instead of acrid ashtray.
My 2c
Oh one more thing I've found brewing stout is watch that PH from the roast malts don't push too low I find this can lead to flabby mouthfeel I've used baking soda with good results to push this PH up.
I would normally be against black patent as well, but with the coffee aspect, i think that it will enhance the coffee roasty flavor.I use black patent on my chocolate milk stout. you do have to watch how much you use, but the acrid, bitter notes it adds, can balance the extra sweet from the lactose.
Anywhere above 5.2 preferably higher up 5.4 the roasted grains will naturally bring down the PH.Oh and what should the PH target be?