Chocolate stout

[Dirk McLargeHuge]

I did a chocolate stout with cocoa powder too, and it was really good once the cocoa powder settled. It will come back, though as you near the bottom of the keg. When the grit comes back, get ready to wipe away a little tear.

[TimC]

For 5 gallons
3/4 # chocolate malt
1/2 # crystal 60
1/2 # roasted barley
1/4 # black patent
6.5 # Briess extra light DME
1/2 # corn sugar
1 # lactose
1.5 oz UK Kent Golding 5. AA @ 60 min
10 OZ Baking Cocoa
WLP 005 (with 2 liter starter)
OG- 1.064
Fg- 1.023

I think I will try this recipe soon (I also need to find something my wife will drink). Are there any changes you would recommend other than what you have posted already, and more details about your process (mash time/temp, etc.)?

I found this post searching for mint, so I may split the batch and try it with and without the mint.

[sweetspot]

Nope, no other alterations needed. My temp control usually consists of an insulated cooler with water and ice bottles, but I forgot to buy bottles of water to freeze so I let it ferment at ambient temp which was in the mid 70's. Finished in about 48 hours after starting, that 005 was a beast. Let it sit in primary for 3 weeks and then moved on to the keg. The steeping grains were kept at 150 F for 1/2 hour. I would definitely give it a try

[mjatallah]

I was reading on the maltose falcons website that cacao nibs were a good way to impart chocolate flavors into beer. I added 4 oz (2 weeks) & 2 oz (1 week) into a 5 gallon batch of imperial stout that's now been in the bottle for a couple weeks. Needs to mellow considerably, so the jury is still out.

Anybody else have experience using cacao nibs?

[TheDarkSide]

I thought JP said on one show he was "dry nibbing" an oatmeal stout...maybe if he takes a break from <ahem> work, he can chime in.

Next time I'm using these as well...use chocolate extract last time, accidentally overpoured the amount I needed and still couldn't taste it.