Loved your video. I don't often brew beer but chocolate stout is a beer I do like to brew and drink. But here is a thought: I often make liqueurs and I use vodka as my spirit of choice and rather than macerate fruit or nuts or cocoa nibs for weeks to extract the flavors, I add the flavor compounds to the vodka and seal everything very tight. I then heat water in a water bath using a sous vide precision cooker set at 150 F (about 65.5 C) for two hours and so "cook" the liquor. Those two hours and the time it takes to cool down to room temperature is all the time it ever takes to fully extract flavors and colors. If you have a sous vide, this can give you far more flexibility in the amount of time you need for your "brew day" .
Really interesting recipe for sure, I haven't made many dark beers, I did a chilli stout once upon a time that should have had chocolate nibs in it as well in hind sight.
Cheers dude, absolutely, definitely check out our notes in the recipe we think this one could do with more body and mouthfeel, but flavour wise it’s freakin awesome 👌🍺
I just got done brewing a Smores Porter (my own recipe). After watching this video Im questioning the small amount of cocoa nibs Im using, compared to your recipe. lol I guess we will see once mines done. Great video.
Cheers dude! Yeah please let us know how yours turns out. Yeah I’m my experience adding cacao nibs is the only real way to ramp up that true chocolate (not coffee) flavour in a beer
The nibs we bought were already pretty crushed, yeah you could probably go finer for more flavour extraction, but cocoa nibs have a lot of moisture so what ever you do don’t put them through your grain mill! (I learnt that the hard way) you could also just zip lock back them and crush lightly with a mallet or hammer, or even use a food processor or blender
@@flyingwombattv yes sir I agree, although I'm still extremely new to home brewing ( 4th batch of beer is currently fermenting) still working on getting the basic's down as we speak. Would you be open to continuing this conversation on FB messenger? If not worries.
Yeah tbh we’ve found you don’t really need one if you’re sparging, because sparge water is up around 78-80 degrees Celsius it has the same effect as mashing out anyway
Loved your video. I don't often brew beer but chocolate stout is a beer I do like to brew and drink. But here is a thought: I often make liqueurs and I use vodka as my spirit of choice and rather than macerate fruit or nuts or cocoa nibs for weeks to extract the flavors, I add the flavor compounds to the vodka and seal everything very tight. I then heat water in a water bath using a sous vide precision cooker set at 150 F (about 65.5 C) for two hours and so "cook" the liquor. Those two hours and the time it takes to cool down to room temperature is all the time it ever takes to fully extract flavors and colors. If you have a sous vide, this can give you far more flexibility in the amount of time you need for your "brew day" .
Very true! That’s definitely something we should play with next time we make a tincture, would massively speed up extraction times
Really interesting recipe for sure, I haven't made many dark beers, I did a chilli stout once upon a time that should have had chocolate nibs in it as well in hind sight.
A chocolate chilli stout sounds pretty good!
@@flyingwombattv yeah I thought the chilli stout wasn't bad for a first attempt, I need to do another run for sure
Entertaining video - looking forward to seeing the tasting.
Cheers mate! Coming out this week 👌🍺
Tasting is now live mate! Let us know what you think
ua-cam.com/video/Sw8nC05jSgs/v-deo.html
Looks like the bomb 💣. Cheers 🍻
No dramas mate, this one came out with huge chocolate flavours!
Awesome presentation guys, really liked your explanations. This will be an interesting brew to try out.
Cheers dude, absolutely, definitely check out our notes in the recipe we think this one could do with more body and mouthfeel, but flavour wise it’s freakin awesome 👌🍺
I just got done brewing a Smores Porter (my own recipe). After watching this video Im questioning the small amount of cocoa nibs Im using, compared to your recipe. lol I guess we will see once mines done. Great video.
Cheers dude! Yeah please let us know how yours turns out. Yeah I’m my experience adding cacao nibs is the only real way to ramp up that true chocolate (not coffee) flavour in a beer
Great post
Cheers mate
Great job, Awesome video, what about cocoa oil
Yeah that could work great as well! Definitely worth trying next time
Would love to know how it turned out.
Here’s the follow up tasting video if you’re interested
ua-cam.com/video/Sw8nC05jSgs/v-deo.html
Ultimately where we landed was it needs more body!
Did you roast the nibs and then crush them, or were the nibs already crushed before being roasted?
The nibs we bought were already pretty crushed, yeah you could probably go finer for more flavour extraction, but cocoa nibs have a lot of moisture so what ever you do don’t put them through your grain mill! (I learnt that the hard way) you could also just zip lock back them and crush lightly with a mallet or hammer, or even use a food processor or blender
Love the videos bud. Have you made a chocolate IPA, or is it possible, or tasty?
Haven’t made a chocolate IPA, have made a black IPA, but a chocolate ipa would be interesting, just tricky to get the right hop profile 🤔
@@flyingwombattv yes sir I agree, although I'm still extremely new to home brewing ( 4th batch of beer is currently fermenting) still working on getting the basic's down as we speak. Would you be open to continuing this conversation on FB messenger? If not worries.
I am using a traditional carboy for fermentation. Is it ok to open my carboy after 7 days and expose the wort to oxygen?
Yeah honestly at this scale it’ll be fine just try to throw your additions in nice and quick to limit that exposure!
No mash out?
Yeah tbh we’ve found you don’t really need one if you’re sparging, because sparge water is up around 78-80 degrees Celsius it has the same effect as mashing out anyway