Sounds like “none more black” to me! Curious on how this dynamic beer melds together in a month or so. Thanks for sharing. Love me some sweet stout! Cheers from Uxbridge dudes.
I always get my cocoa nibs to perform better when I roast them in the over till they smell like brownies. Also ironically chocolate rye really helps to boost the chocolate flavour, I hear one of you might have some. Vanilla helps too. Just unroasted nibs tends to leave me with a vegetal/nutty thing that might be the smoke you taste
I went the other way for a holiday festive beer. I did a weißbier with added coriander and sweet orange peel at whirlpool. I then added Manitoba Saskatoons at secondary. Hoping it turns out!
I just finished my Triple Chocolate Milk Stout 🥛. It takes around 3 weeks for it all to hit its prime. I too use the Tinture, 1.5 cups of dry Hershey powder. And a full pound of Chocolate Malt and Lactose. Simply love it. Yours sounds great. Let it rest.
Thanks for the video. I am currently carbing my Chocolate Stout and regret not making it a milk stout. I based my recipe on a Founders beer. Here is my recipe /-suggestions? Water 7 gal RO 15g baking soda 6g calcium chloride 6g gypsum 10 lb. 2-row pale malt 22 oz. flaked oats 1 lb. chocolate malt (350°L) 8 oz. roast barley malt (450°L) 6 oz. debittered, black malt (530°L) 5 oz. crystal malt (120°L) 1 oz Nugget pellet hops (60 mins) ½ oz Willamette pellet hops (30 mins) ½ oz Willamette pellet hops (0 mins) 3 oz. dark, bittersweet chocolate (in fermenter) 2 oz. unsweetened chocolate baking nibs (in fermenter) White Labs WLP 001 (American Ale)
Thanks!
Sounds delicious - thank you for the video, dudes
Sounds like “none more black” to me! Curious on how this dynamic beer melds together in a month or so. Thanks for sharing. Love me some sweet stout! Cheers from Uxbridge dudes.
I always get my cocoa nibs to perform better when I roast them in the over till they smell like brownies. Also ironically chocolate rye really helps to boost the chocolate flavour, I hear one of you might have some. Vanilla helps too. Just unroasted nibs tends to leave me with a vegetal/nutty thing that might be the smoke you taste
I went the other way for a holiday festive beer. I did a weißbier with added coriander and sweet orange peel at whirlpool. I then added Manitoba Saskatoons at secondary. Hoping it turns out!
I just finished my Triple Chocolate Milk Stout 🥛. It takes around 3 weeks for it all to hit its prime. I too use the Tinture, 1.5 cups of dry Hershey powder. And a full pound of Chocolate Malt and Lactose. Simply love it. Yours sounds great. Let it rest.
Hi Curt, when do you find the best time to add the tincture to the beer?
@@SunePedersen88 I suggest when kegging. If you are bottling, be sure to measure the total and split it in between each bottle.
please tell me how to make an infusion from cocoa beans
@@nickolaykorzhov 6 oz Vodka, to 8 oz Cocoa Nibs. Let sit for 3 to 4 days, shaking occasionally. Add when kegging.
Hey John when you soaked the cacao nibs in Vodka and added to the keg was in just the fluid portion of the entire concocktion?
Thanks for the video. I am currently carbing my Chocolate Stout and regret not making it a milk stout. I based my recipe on a Founders beer. Here is my recipe /-suggestions?
Water 7 gal RO
15g baking soda
6g calcium chloride
6g gypsum
10 lb. 2-row pale malt
22 oz. flaked oats
1 lb. chocolate malt (350°L)
8 oz. roast barley malt (450°L)
6 oz. debittered, black malt (530°L)
5 oz. crystal malt (120°L)
1 oz Nugget pellet hops (60 mins)
½ oz Willamette pellet hops (30 mins)
½ oz Willamette pellet hops (0 mins)
3 oz. dark, bittersweet chocolate (in fermenter)
2 oz. unsweetened chocolate baking nibs (in fermenter)
White Labs WLP 001 (American Ale)
CACAAAAO