Hell Man Hixy Posted April 26, 2019 Share Posted April 26, 2019 Alright legends, I’m here again to bleed you of the wealth of knowledge you possess!! wanna do a chocolate stout in prep for the shitty south coast winter that’s not too far away. in the larder I’ve a tin of Coopers Stout, 300g Cacao Nibs, LDM, 500g crystal malt grain and 1kg crushed oats and heaps of hops! thinking of roasting the crystal malt for 45 @ 150 degrees, throwing it into 7L water and steeping @ 64 degrees for 90 mins..the question is when do i add the cacao? During the mash or after or straight into the fermenter with the partial mash!? got willamette, chinook, northern brewer, summit, Ella and perle hops! any advice as always is beyond appreciated! cheers and beers legends Link to comment Share on other sites More sharing options...
Beer Baron Posted April 26, 2019 Share Posted April 26, 2019 I have heard that some people add it into the boil. I have made a chocolate stout twice and have added the nibs about 5 days before kegging. I add them straight from the packet but some people soak them in some sort of alcohol before adding them into their fermenters. BB 1 Link to comment Share on other sites More sharing options...
Hell Man Hixy Posted April 26, 2019 Author Share Posted April 26, 2019 Nice one cheers bro! hows the flavour with the nibs, just enough without being old gold!!?? Link to comment Share on other sites More sharing options...
Beer Baron Posted April 26, 2019 Share Posted April 26, 2019 I find it’s only a hint of chocolate but that’s what I like Link to comment Share on other sites More sharing options...
Hell Man Hixy Posted April 26, 2019 Author Share Posted April 26, 2019 Perfect! Cheers legend! 1 Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted April 26, 2019 Share Posted April 26, 2019 What's the reasoning behind roasting the crystal malt? You won't need to steep it for 90 minutes either, what you are doing is not a mash as there are no base malts. 30-40 minutes would suffice, and I'd be using about 3-4 litres of water rather than 7. Temperature isn't important either, mid-high 60s will work but it doesn't have to be maintained at a specific temp the whole time. I used to just heat the water in a pot/saucepan to 70, add the grains and leave it for half an hour (lid on). It likely dropped a few degrees over that time but it didn't matter. Personally I'd leave the hops out of it, it's a malt driven style. To me they'd be better used in a beer where they will be noticed more. I don't have any experience with cacao nibs. I get chocolatey flavours in my porters and stouts from the grain makeup. It's more pronounced in the porters, and more of a hint in the stouts. 1 Link to comment Share on other sites More sharing options...
Hell Man Hixy Posted April 26, 2019 Author Share Posted April 26, 2019 Only reason I’d roast the malt would be to deepen the flavour just little...tbh I’ve rarely used grains and really just experimenting at the moment! thanks for the info Otto, absolute champion mate! Link to comment Share on other sites More sharing options...
Hoppy81 Posted April 27, 2019 Share Posted April 27, 2019 (edited) I brewed an AG stout last Sunday using Cacao nibs in the boil, tasted a smaple last night and it was pretty bloody good, Great amount of Chocolate flavour. Edited April 27, 2019 by Hoppy81 1 Link to comment Share on other sites More sharing options...
Beer Baron Posted April 27, 2019 Share Posted April 27, 2019 16 minutes ago, Hoppy81 said: I brewed an AG stout last Sunday using Cacao nibs in the boil, tasted a smaple last night and it was pretty bloody good, Great amount of Chocolate flavour. I need my cataracts fixed 1 Link to comment Share on other sites More sharing options...
Hoppy81 Posted April 27, 2019 Share Posted April 27, 2019 2 minutes ago, Beer Baron said: I need my cataracts fixed Yeah it is a bit average isn't it. See if i can upload something a bit better haha 1 Link to comment Share on other sites More sharing options...
Hoppy81 Posted April 27, 2019 Share Posted April 27, 2019 (edited) The Vanilla beans will be going in the FV a couple of days before bottling. Edited April 27, 2019 by Hoppy81 1 Link to comment Share on other sites More sharing options...
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