Southern Tier Choklat is Amazing

[UcfLumberjack]

I just thought that I would add here that I got a few bottles of that chocolate extract from NM. I tried dissolving it in a few different beers and so far all im gettin is the aroma, not much flavor. I think that to get real good chocolate flavor you have to make a beer that's kind of sweet. Sort of like what JZ said in the specialty beer show, try to incorporate the associated flavors. Most people will associate chocolate with lactose sweetness so maybe a chocolate beer should include some lactose?

[bklynbrewer]

Tcho Porter
12-A Brown Porter

Depending on how how chocolately it is I might add a bit of powder at bottling, but I was told this really tasted like chocolate. I think using nibs and not processed chocolate, even 80 or 90% helps.

Size: 4.99 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 154.08 kcal per 12.0 fl oz

Original Gravity: 1.046 (1.040 - 1.052)
Terminal Gravity: 1.012 (1.008 - 1.014)
Color: 32.01 (20.0 - 30.0)
Alcohol: 4.56% (4.0% - 5.4%)
Bitterness: 28.5 (18.0 - 35.0)

Ingredients:
3 tsp AYF Yeast Nutrient - added during boil, boiled 0.0 min
0.0 tsp Foam Control - added during boil, boiled 0.0 min
1 tsp Irish Moss - added during boil, boiled 0.0 min
6 lb Pale Malt(2-row)
1 lb Chocolate Malt
1 lb Wheat Malt
.5 lb British Black Patent
.5 lb Crystal 60
0.5 oz Galena (13.0%) - added during boil, boiled 60.0 min
.5 oz Cascade (5.5%) - added during boil, boiled 10.0 min
.5 oz Cascade (5.5%) - steeped after boil
2 oz TCHO Nibs - grind to powder and added dry to secondary fermenter
1.0 ea White Labs WLP001 California Ale

Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

00:03:00 Mash-In - Liquor: 3.04 gal; Strike: 163.16 °F; Target: 152.0 °F
01:03:00 Rest - Rest: 60.0 min; Final: 151.2 °F
01:13:00 Batch Sparge - Batch Sparge: 4.8 gal sparge @ 172.0 °F, 10.0 min; Total Runoff: 6.43 gal

Results generated by BeerTools Pro 1.5.2

[hoss]

Anybody crack the ST choklat recipe? I'm dying to make some.

When I had it at the Estreme Beer Fest, the only piece of information I could get from the brewere was they didn't use lactose.

[Bah]

Alright, so really it looks to me like the only way to get at this is to do it trial and error. I guess different amounts of chocolate or different types until we get exactly there. Although I think maybe I'll email them and ask for more info on the chocolate types and maybe even the hops/grain bill if I'm lucky. I mean brewers are usually game for Can You Brew It, so why not just ask them myself. I'll let you guys know.


Cheers,
Brad

[nautwerks]

I am also a HUGE fan of Choklat. I think making the base beer itself is pretty easy...most of the info is on the label. I think the tough part is going to be getting that chocolate taste without using some sort of extracts.
I was thinking of using the same bitterness guideline that you would for an Imperial Stout but maybe back off a little on the hops to allow for the bitterness of the chocolate.

I have used nibs in beers before and there is no way on earth they are getting that flavor from nibs in my opinion. This stuff seriously tastes like you could pour it on ice cream. VERY silky, very smooth, LOTS of mouth feel. It tastes like drinking liquid Belgian Chocolate.

I would love to help try and crack this one. I even submitted it to "Can you brew it". If we can come up with a good consensus on base recipe and flavoring ideas I would love to take a crack at at this REAL soon.

This stuff practically guarantee's girl on girl action once you crack a few bottles. I think we as men need to take it upon ourselves to clone this brew and make it available to every brewing man out there that believes in Life, Liberty, and the pursuit of a little "trim".

[bklynbrewer]

I too suggested it for Jamil's show. A nice wpd is always a great beer to have in the repertoire.

[Bah]

so what's a wpd?

Still no answer from southern tier, hard to get a hold of I guess...
I like the idea of just shy of your standard imperial stout bittering.

Really the only thing is, what chocolate to use and how much...
I wouldn't wanna brew it like 4 or 5 times to get it right, but I wonder if there's some sort of system/plan we can use to all brew it once, each a little differently (like different chocolate[not nibs] or different amounts) and then to attempt to figure it out based on tasting notes or somethin'? Thoughts?

[bklynbrewer]

so what's a wpd?

wet panty dropper