TwistedGray
El Jefe Brewing Company
My goal with this was to improve on my previous stout (Midnight Oil <thread here>) which turned out great but not what I was looking for. This time, I think I'll hit the mark. I want to turn my wife's hot chocolate into a beer...that's what I'm going for.
My base was Northern Brewer's Chocolate Milk Stout (https://www.northernbrewer.com/chocolate-milk-stout-extract-kit). You can pull their recipe from the site, but my changes are below.
1. While steeping the grains I added cinnamon sticks (muslin bag with grains).
2. They give you two one ounce bags of Cluster pellets, but the instructions only call for one and a half ounces. I used both packages, so instead of just 0.5oz at 30 minutes I did 1oz at 30 minutes.
3. At the 5 minute mark I tossed in just over an ounce of espresso beans (muslin bag). I am not sure it will added anything given the small amount.
4. I pulled off some of the wort, added 10 ounces of Mexican chocolate, brought that back to a boil and blended in the chocolate. That mixture was cooled down and then added directly to the carboy. The remaining wort was then added post cool down.
*I am not using the cocoa nibs they provide.
I am fermenting at about 60-65° with Nottingham ale yeast.
My OG was 1.066 and my estimated FG should be around 1.0165 depending on what this yeast does. I am shooting for something around 6.5% ABV.
IBU was calculated at 45
SRM was calculated at 39
Dark brown (obviously)
Post fermentation I'll rack into a secondary and let it rest for a few weeks before bottling. Then it'll get tucked away in the garage for a few months. I imagine it's going to take some time for the beer to melow and the chocolate to come through.
Picture: It's the one on the right, and while not as exciting (from a yeast perspective) it's chugging along. As of now it absolutely looks like hot cocoa!
My base was Northern Brewer's Chocolate Milk Stout (https://www.northernbrewer.com/chocolate-milk-stout-extract-kit). You can pull their recipe from the site, but my changes are below.
1. While steeping the grains I added cinnamon sticks (muslin bag with grains).
2. They give you two one ounce bags of Cluster pellets, but the instructions only call for one and a half ounces. I used both packages, so instead of just 0.5oz at 30 minutes I did 1oz at 30 minutes.
3. At the 5 minute mark I tossed in just over an ounce of espresso beans (muslin bag). I am not sure it will added anything given the small amount.
4. I pulled off some of the wort, added 10 ounces of Mexican chocolate, brought that back to a boil and blended in the chocolate. That mixture was cooled down and then added directly to the carboy. The remaining wort was then added post cool down.
*I am not using the cocoa nibs they provide.
I am fermenting at about 60-65° with Nottingham ale yeast.
My OG was 1.066 and my estimated FG should be around 1.0165 depending on what this yeast does. I am shooting for something around 6.5% ABV.
IBU was calculated at 45
SRM was calculated at 39
Dark brown (obviously)
Post fermentation I'll rack into a secondary and let it rest for a few weeks before bottling. Then it'll get tucked away in the garage for a few months. I imagine it's going to take some time for the beer to melow and the chocolate to come through.
Picture: It's the one on the right, and while not as exciting (from a yeast perspective) it's chugging along. As of now it absolutely looks like hot cocoa!