evo_wm Posted February 24, 2022 Share Posted February 24, 2022 Inspiration taken from this fellow on you-tube... https://youtu.be/tddclso9WcM Took the choc malt up to 500G mini mash on the stove, added 25G Fuggles at flame out and let steep for 30min. Used Kveik due to warmer weather + no temp control but i have to say I am pretty chuffed with how it came out ! Cant wait to come back to it in a few months time 5 Link to comment Share on other sites More sharing options...
GregT5 Posted February 25, 2022 Share Posted February 25, 2022 I have used chocolate malt in a couple of brews and like what it brings to the beer. Glad you like it, let us know how it develops after time in the bottle. Dark beers usually get better with age. 2 Link to comment Share on other sites More sharing options...
The G-Town Brewer Posted May 19, 2022 Share Posted May 19, 2022 (edited) On 2/24/2022 at 1:59 PM, evo_wm said: Inspiration taken from this fellow on you-tube... https://youtu.be/tddclso9WcM Took the choc malt up to 500G mini mash on the stove, added 25G Fuggles at flame out and let steep for 30min. Used Kveik due to warmer weather + no temp control but i have to say I am pretty chuffed with how it came out ! Cant wait to come back to it in a few months time Hey. I hope your stout turned out as good as mine did in the video. I still have a few bottles left which I'm trying to hold back and savour occasionally. It has really improved with age - the choc malt flavour mellows and I have wonderful vanilla note coming through. If you can resist drinking them all, I would definitely recommend putting a few aside and forgetting about them for a few months. Anyway, happy brewing and Cheers! Edited May 19, 2022 by The G-Town Brewer Link to comment Share on other sites More sharing options...
evo_wm Posted June 16, 2022 Author Share Posted June 16, 2022 On 5/19/2022 at 3:48 PM, The G-Town Brewer said: Hey. I hope your stout turned out as good as mine did in the video. I still have a few bottles left which I'm trying to hold back and savour occasionally. It has really improved with age - the choc malt flavour mellows and I have wonderful vanilla note coming through. If you can resist drinking them all, I would definitely recommend putting a few aside and forgetting about them for a few months. Anyway, happy brewing and Cheers! It came out quiet nicely indeed, still have a few stashed away but they are disappearing at a rapid rate Rate your channel mate, keep up the good work  Link to comment Share on other sites More sharing options...
BreweyMcHops Posted June 18, 2022 Share Posted June 18, 2022 On 2/24/2022 at 9:59 PM, evo_wm said: Inspiration taken from this fellow on you-tube... https://youtu.be/tddclso9WcM Took the choc malt up to 500G mini mash on the stove, added 25G Fuggles at flame out and let steep for 30min. Used Kveik due to warmer weather + no temp control but i have to say I am pretty chuffed with how it came out ! Cant wait to come back to it in a few months time You steeped 500g of choc malt in a 23l brew? I had always heard that would be too much but you say it turned out pretty good? Please let me know I would like to load up a batch . I'm on the kveik stouts too 1 Link to comment Share on other sites More sharing options...
Hairy Posted June 23, 2022 Share Posted June 23, 2022 On 6/18/2022 at 10:30 AM, BreweyMcHops said: You steeped 500g of choc malt in a 23l brew? I had always heard that would be too much but you say it turned out pretty good? Please let me know I would like to load up a batch . I'm on the kveik stouts too There are some posts on here from PB2 (former admin) about his Choc Porter using 1kg choc malt. I made it (with some skepticism) and it was surprisingly good. 1 1 Link to comment Share on other sites More sharing options...
Aussiekraut Posted July 9, 2022 Share Posted July 9, 2022 On 6/18/2022 at 10:30 AM, BreweyMcHops said: You steeped 500g of choc malt in a 23l brew? I had always heard that would be too much but you say it turned out pretty good? Please let me know I would like to load up a batch . I'm on the kveik stouts too I use 300g choc malt and 300g chock wheat in my Choc Milk Porter and it turns out fine. Nice chocolatey after 4 months maturing. 1 Link to comment Share on other sites More sharing options...
JoeB7 Posted July 9, 2022 Share Posted July 9, 2022 Any suggestion of a high alcohol tolerant yeast for a stout / porter? Reason I ask is I bottle & didn't get any 2nd ferment last time which basically gave me a flat sweetened stout. I think the yeast totally exhausted itself or the ABV(about 8-9% at bottling) killed it off. Don't have the notes of the brew as it was on a phone app that died on me. Link to comment Share on other sites More sharing options...
RDT2 Posted July 9, 2022 Share Posted July 9, 2022 (edited) 23 minutes ago, JoeB7 said: Any suggestion of a high alcohol tolerant yeast for a stout / porter? Reason I ask is I bottle & didn't get any 2nd ferment last time which basically gave me a flat sweetened stout. I think the yeast totally exhausted itself or the ABV(about 8-9% at bottling) killed it off. Don't have the notes of the brew as it was on a phone app that died on me. For a high alcohol beer it’s probably more about how much yeast you pitch instead of what type of yeast you use for example I used a whole yeast cake of lager yeast from a previous lower alcohol beer for a Baltic Porter which was just under 9% and the yeast dealt with it easily. So you probably just need more yeast packets or need to make a starter to give the yeast a chance so they don’t stress out and give up. There are different yeasts that are more tolerant but I think the higher pitch rate is more important.  Edited July 9, 2022 by RDT2 1 Link to comment Share on other sites More sharing options...
Shamus O'Sean Posted July 9, 2022 Share Posted July 9, 2022 10 hours ago, JoeB7 said: Any suggestion of a high alcohol tolerant yeast for a stout / porter? Reason I ask is I bottle & didn't get any 2nd ferment last time which basically gave me a flat sweetened stout. I think the yeast totally exhausted itself or the ABV(about 8-9% at bottling) killed it off. Don't have the notes of the brew as it was on a phone app that died on me. Nottingham is my go to for higher alcohol brews. I used it in an 11% brew a few weeks ago. No problems. Although I did not ferment in bottles. 1 1 Link to comment Share on other sites More sharing options...
Pints Posted July 9, 2022 Share Posted July 9, 2022 12 minutes ago, Shamus O'Sean said: Nottingham is my go to for higher alcohol brews. I used it in an 11% brew a few weeks ago. No problems. Although I did not ferment in bottles. Notty is a real king yeasty 2 Link to comment Share on other sites More sharing options...
Tone boy Posted July 10, 2022 Share Posted July 10, 2022 On 7/9/2022 at 1:18 PM, JoeB7 said: Any suggestion of a high alcohol tolerant yeast for a stout / porter? Reason I ask is I bottle & didn't get any 2nd ferment last time which basically gave me a flat sweetened stout. I think the yeast totally exhausted itself or the ABV(about 8-9% at bottling) killed it off. Don't have the notes of the brew as it was on a phone app that died on me. M42 New World Strong Ale yeast is good too Link to comment Share on other sites More sharing options...
JoeB7 Posted July 10, 2022 Share Posted July 10, 2022  Well looky here folks If only I didn't just have a man look in my brew cupboard  @Tone boy 2 1 Link to comment Share on other sites More sharing options...
BreweyMcHops Posted July 12, 2022 Share Posted July 12, 2022 On 7/9/2022 at 10:45 AM, Aussiekraut said: I use 300g choc malt and 300g chock wheat in my Choc Milk Porter and it turns out fine. Nice chocolatey after 4 months maturing. Interesting, thanks! Are you using any base malts or are you doing extract plus steeping grains ( like me) Do you also use cocoa powder , or cocoa nibs? Link to comment Share on other sites More sharing options...
Aussiekraut Posted July 12, 2022 Share Posted July 12, 2022 8 hours ago, BreweyMcHops said: Interesting, thanks! Are you using any base malts or are you doing extract plus steeping grains ( like me) Do you also use cocoa powder , or cocoa nibs? I use Maris Otter as base malt with a good helping of wheat and a little medium crystal. No cocoa nibs or powder. The choc flavours all come from the grains. I just add half a kilo of Lactose for the sweetness.  Link to comment Share on other sites More sharing options...
Classic Brewing Co Posted July 14, 2022 Share Posted July 14, 2022 On 7/9/2022 at 11:53 PM, PintsMeLocal said: Notty is a real king yeasty I used it in a few Pale Ales, it's really great, I found it fairly quick to get going & although it is basiclly neutral it leaves a fruity taste. 1 Link to comment Share on other sites More sharing options...
BreweyMcHops Posted July 20, 2022 Share Posted July 20, 2022 On 6/24/2022 at 7:41 AM, Hairy said: There are some posts on here from PB2 (former admin) about his Choc Porter using 1kg choc malt. I made it (with some skepticism) and it was surprisingly good. Oh WHAT 1kg?? If this is true then...I've been seriously mislead Link to comment Share on other sites More sharing options...
Farls Posted July 23, 2022 Share Posted July 23, 2022 On 7/12/2022 at 9:09 PM, BreweyMcHops said: Interesting, thanks! Are you using any base malts or are you doing extract plus steeping grains ( like me) Do you also use cocoa powder , or cocoa nibs? Im getting back into brewing and usually brew with extracts plus steeping grains and hops etc. I’ve got a simple stout, been kegged for about 3 weeks but not carbonated or chilled yet, I’ll try to give it a few weeks more before tasting. It’s got about 250g of choc malt, but reading all this encourages me to use more in future. I have used other things in addition to choc malt grain before (chilli, roasted desiccated coconut etc, as per a few coopers recipes), they all turned out quite nicely. 3 Link to comment Share on other sites More sharing options...
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