chocolate beer?

Discussion in 'General Brewing Discussions' started by Rudibrew, Aug 29, 2020.

  1. Rudibrew

    Rudibrew Active Member

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    hi guys, im looking to brew a chocolate flavored beer,mostly for my wife.
    with the ingredients available in south africa,i can get maris otter grain.
    first time im gonna try this,so exotic ingredients are not readily available.
    besides the maris otter,which i assume is the base malt grain,what else would i need for a delicious chocolately,creamy beer?
    thanks guys
     
  2. thunderwagn

    thunderwagn Well-Known Member

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    Here's a nice chocolate stout I did recently. Pretty mellow easy drinker with a nice chocolate character.

    Type: All Grain
    IBU : 50 (Tinseth)
    Color : 27 SRM
    Carbonation : 2.4 CO2-vol
    Pre-Boil Gravity : 1.051
    Original Gravity : 1.056
    Final Gravity : 1.013
    Grainfather 110V
    Batch Size : 5.75 gal
    Boil Size : 6.79 gal
    Post-Boil V.: 6.26 gal
    Mash Water : 4.56 gal
    Sparge Water: 3.31 gal
    Boil Time : 60 min
    Total Water : 7.87 gal
    Brewhouse Efficiency: 78%
    Mash Efficiency : 81.5%
    Fermentables (11 lb 4 oz)
    9 lb - Pale Ale Malt 2-Row 3.1 °L (80%)
    12 oz - Chocolate 258.9 °L (6.7%)
    8 oz - Crystal Malt 44.9 °L (4.4%)
    8 oz - Oats, Flaked 1.6 °L (4.4%)
    4 oz - Special Roast 22.7 °L (2.2%)
    2 oz - Black (Patent) Malt 369.7 °L (1.1%)
    2 oz - Roasted Barley 2.8 °L (1.1%)
    Hops (1.04 oz)
    60 min - 1.04 oz - Warrior - 15.4% (50 IBU)
    Miscellaneous
    15 min - Boil - 1 items - Whirlfloc
    5 min - Boil - 2oz- Chocolate (cocoa)
    Yeast
    1 pkg - Fermentis Safale American US-05
    Mash Profile
    High fermentability plus mash out
    149 °F - 60 min - Temperature
    167 °F - 10 min - Mash Out
    Fermentation Profile
    Ale
    68 °F - 14 days - Primary
     
  3. Rudibrew

    Rudibrew Active Member

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    thank you,but the ingredients are not readily available:(
    what ingredients i am limited to is from this shop:
    https://www.beerlab.co.za/collections/grains

    they make do with what they can with current conditions.
    i can be creative though...a physical chocolate bar?
    just spitballing,thanks
     
  4. thunderwagn

    thunderwagn Well-Known Member

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    Use cocoa for the chocolate flavor. Last 5 minutes of boil.
     
  5. Rudibrew

    Rudibrew Active Member

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    ok.
    these are available,but only as 10% adjunct.

    https://beerguevara.com/product/chocolate/

    what would i use as a base malt,im looking to create a rich chocolate brew.
    have no idea how to get started,would i even be adding hops?
    thanks again
     
  6. thunderwagn

    thunderwagn Well-Known Member

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    #6 thunderwagn, Aug 29, 2020
    Last edited: Aug 29, 2020
    From what I see from the link you posted looks like you can get all the grains. Yes, you need hops to balance.
    I would think you could get cocoa from pretty much any market. Bakers type cocoa powder is what you want. Here in the states, Nestle or Hershey are the big names. I'm sure you have similar.

    The recipe another is just an example. I've brewed it before and it's good but you can choose a stout, milk stout or porter recipe that's a little low on the roasty side and add cocoa powder for added chocolate flavor.
     
  7. Blackmuse

    Blackmuse Well-Known Member

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    I assume you want something simple to boot....

    I think the marris otter would make a nice base. Add to that 5-8% Chocolate malt (Simpson's Pale Chocolate is a bit more subtle) and 5% Munich or a caramunich and you'd have yourself a nice malt bill. (I also think that brown malt adds some nice chocolate notes but it may also impart coffee).

    Another malt bill option might be a mix of GP/Munich/Chocolate/Brown 60/26/7/7

    Hops: I think an English variety like EKG, Phoenix or even Fuggle would go nice.

    Ferment with your choice of yeast (I'd use Nottingham)...

    I'd add the coco powder or cacao nibs to the secondary after you taste the beer to see "how much" you might actually need.

    You can do a google search for simple chocolate Mild/Porter or Schwarzbier - you might get some nice recipes that way too.
     
  8. Blackmuse

    Blackmuse Well-Known Member

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    So - looking at the grains site that you listed (what I pasted in below on certain grains are straight from the site you listed) I wanted to hone in on a few of the things you mentioned (and of course ask a few questions)...

    I'm thinking an English Mild Ale might be good - a simple one at that.

    Golden Promise - This will add a nice rich malty base to the beer (great for a mild ale)
    Chocolate malt - IS A MUST - see below. (certainly 10%)
    Dextrin Malt - will add a body to the beer and a touch of sweetness (5-8%) - I think I'd recommend this over caramel malt - see below

    Golden Naked Oats - You mentioned "Creaminess" so this I SUPPOSE could be used instead of the dextrin malt but I have never used it myself so I can't speak on it.... see below

    QUESTION: What type of beer does your wife like? Chocolate beers are typically made out of Porters or Stouts - notice that I am leaning towards an English Mild Ale here - this is because I assume she would not like porter or stout. Maybe a brown ale would be good but honestly the MILD is pretty well suited for this IMO... If I weren't doing that I'd be making a Schwarzbier / Dunkle Lager with chocolate notes!

    Anyway, I hope this has been helpful. Let me know if you had other ideas! I'm excited for you to try this! (I'm looking to make a "chocolate" lager myself next. So, I had been already doing some research.

    -------------------------------

    Simpsons
    Lovibond: 1.0 - 1.2
    EBC: 1.3 - 1.6

    Sold in 1 kg bags

    A handy little tool to keep up your sleeve, Dextrin Malt can be used sparingly to add body, mouthfeel and foam stability to any beer. Particularly useful in very light, hop forward IPAs to balance bitterness, it’s great in lower attenuated sweet beers, such as Mild and Sweet Stout.

    Beer Styles: Dark, Mild and Sweet Stout

    Malt Flavour: Mouthfeel and Foam

    Usage: Up to 5% to Improve Mouthfeel and Foam Stability in any Beer 10–20% in Dark Mild and Sweet Stout
    -------------------------------
    Simpsons
    Lovibond: 400.7 - 225.6
    EBC: 1067 - 1300

    sold in 1 kg bags

    Simpsons Chocolate Malt gives beer a stunning dark brown colour. Chocolate overtones and hints of coffee bring richness and complexity at higher usages in Stouts and Porters.

    Beer Styles:

    Winter Warmers, Porter and Stout, Dark Mild, Bock

    Malt flavour: Dark Chocolate

    Usage: Up to 10%
    -------------------------------
    Simpsons

    Lovibond: 5.1 - 9.6
    EBC: 12 - 25

    Sold in 1 kg bags

    This husk less oat crystal malt is quite simply delicious. An exotic ingredient for the adventurous brewer, it brings a subtle nutty flavour. Its creaminess brings mouth feel and balance to strong, hop forward beers. One taste and we’re sure you’ll be inspired to start creating a new recipe

    Beer Styles: Oat Stouts and Speciality Beers

    Malt Flavour: Nutty, Creamy, Porridge

    Usage: Up to 10%
     
  9. Nosybear

    Nosybear Well-Known Member

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    If you can get some dark chocolate, throw it in at around 15 minutes to go. Otherwise, cocoa and vanilla are the flavors in chocolate. Add cocoa, nibs are best, then Dutch process powder, then whatever you can get, add cocoa to the boil, 10 minutes about, then flavor with vanilla extract to taste at packaging.
     
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