Chocolate Milk Stout Recipe: Method and Tasting

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Chocolate Milk Stout Recipe: Method and Tasting - Brew Dudes

Рет қаралды 6,064

Жыл бұрын

Chocolate Milk Stout is dark, roasty and luscious.
John made this beer to fit in with the nights that are beginning to get colder while also having something special to mature as we get closer to year end.
John brewed this stout with lactose and cacao nibs from OliveNation to enhance the flavor profile beyond the base stout.
Another twist in this stout is that John DID NOT use roasted barley as some may adhere to traditionally.
We loved this one and it will certainly be even better in a few more weeks, perhaps years.
Tell us about you Milk Stout and Cacao Nibs experiences in the comments?
Also chime in about the debate on Roasted Barley and stouts!
Find different beer flavorings from OliveNation here: www.olivenatio...
CHEERS!
Recipe:
OliveNation Chocolate Milk Stout
5 US Gallon Batch
WATER
Tap Water treated with a Campden Tablet
GRAINS & EXTRACT
6 pounds of Pilsen Liquid Malt Extract (LME)
2 pounds Rahr Pale Malt (907 g)
0.75 pounds. Fawcett Pale Chocolate Malt (340 g)
0.25 pounds. English Extra Dark Crystal (113 g)
0.75 pounds. Weyermann Carafa III (340 g)
SPECIAL INGREDIENTS
1 pound of lactose
4 ounces of Cacao Nibs soaked in 10 ounces of vodka added at kegging
HOPS
1 ounce (28 g) of Nugget Hops at 15.3% AA for 60 minutes
YEAST
1 packet of Safale S-04
Mashed at 150 °F (66 °C) for 60 minutes
Fermented 2 weeks at 68°F (20° C)
Original Gravity: 1.072
Final Gravity: 1.025
ABV: 6.17%
#MilkChocolateStout #OliveNation #brewdudes
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Пікірлер: 12

@markbrown2615 Жыл бұрын

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)

@1985jamesward Жыл бұрын

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

@MarsMountain Жыл бұрын

Sounds delicious - thank you for the video, dudes

@joeljacoby2959 Жыл бұрын

Thanks!

@scottbenson4818 Жыл бұрын

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.

@frazzledpenguin Жыл бұрын

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!

@curtpick628 Жыл бұрын

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.

@SunePedersen88 Жыл бұрын

Hi Curt, when do you find the best time to add the tincture to the beer?

@curtpick628 Жыл бұрын

@@SunePedersen88 I suggest when kegging. If you are bottling, be sure to measure the total and split it in between each bottle.

@nickolaykorzhov 5 ай бұрын

please tell me how to make an infusion from cocoa beans

@curtpick628 5 ай бұрын

@@nickolaykorzhov 6 oz Vodka, to 8 oz Cocoa Nibs. Let sit for 3 to 4 days, shaking occasionally. Add when kegging.