Yeah, this recipe is definitely a work in progress we hope to do more stouts in the future and potentially use lactose next time to make it a milk chocolate stout.
My advice would be to use at least 20% of malted oats, as well as 20% wheat malt. Also way more caramel malts. Chocolate is associated with sweetness, so you want to have more residual sugars. And leave the boiled cacao, it can add some astringency and unpleasant bitterness, as you might have noticed. About the chocolate malt, you can use up to 10% to increase chocolate flavor. I think it would be also a good idea to raise the abv. A higher alcohol content increases taste experience and especially in this beer type it can give some good benefits. It also helps to extracts flavors from the cacao nibs in secondary. I prefer not to use any tincture, I toast the nibs in the oven, put them in a sanitized hop bag and drop them in the fermenter. After I got rid of the yeast ofcourse. What are your thoughts on this? P.s. Like your creativity and videos man, keep on brewing. Cheers!🍻
Hey mate yeah I think you are on the money, we took a lot of learnings from this one, and havnt had a thin bodied stout since. I do agree the higher abv probably would have helped too, although I’ve never quite noticed enough of a choc extraction without using the tincture but I suppose I could just increase the quantity of nibs if I didn’t want to go down the tincture route. You should check out our imperial Xmas stout we released end of last year. That one blows this beer out of the water!
I just brewed one. .Used Chocolate Rye malt to darken it. Will let you know in a couple of weeks what happens. I made mine more in the model of a Dragon Stout (from Jamaica).
Hi dudes what's the weather like down under a very interesting brew day I must say did you ever consider using the nitro for pouring My opinion is you used an awful lot of grain no need for all that to get a beautiful stout guys I only use 11 pounds of grain for a total finish of 20 litres abv of 4.3 just like your Guinness anyway happy brewing cheers
Hey dude yeah pretty hot down under now, getting into summer so probably not touching any stouts for a while! Yeah we used a decent amount of grain but also because we wanted a higher abv, the goal was a 6.5-7% stout so need to load up more on the grains to achieve that. And for sure Nitro would’ve been fantastic! We just don’t have any nitro taps yet
We have brewed (almost) the same beer again, but in the more recent version we also whacked in a whole bunch of actual milk chocolate for an Easter choccy milk stout! Biggest things to do this one again would honestly be to use oats and wheat together to build out the creamy body, mash at a higher temp for more thickness and probably add a little more chocolate malt for that rich black colour But check this one here out, it was definitely a better choc stout than the original! ruclips.net/video/FRcrrtJGWno/видео.html
I really like the idea of a chocolate stout being dark chocolate brown rather than black even though it pushes it outside the style definition
Yeah, this recipe is definitely a work in progress we hope to do more stouts in the future and potentially use lactose next time to make it a milk chocolate stout.
@@flyingwombattv just have to be careful with all those intolerant people, I mean come on, it's 2022 people should be more tolerant
My advice would be to use at least 20% of malted oats, as well as 20% wheat malt. Also way more caramel malts. Chocolate is associated with sweetness, so you want to have more residual sugars. And leave the boiled cacao, it can add some astringency and unpleasant bitterness, as you might have noticed.
About the chocolate malt, you can use up to 10% to increase chocolate flavor.
I think it would be also a good idea to raise the abv. A higher alcohol content increases taste experience and especially in this beer type it can give some good benefits. It also helps to extracts flavors from the cacao nibs in secondary. I prefer not to use any tincture, I toast the nibs in the oven, put them in a sanitized hop bag and drop them in the fermenter. After I got rid of the yeast ofcourse.
What are your thoughts on this?
P.s. Like your creativity and videos man, keep on brewing.
Cheers!🍻
Hey mate yeah I think you are on the money, we took a lot of learnings from this one, and havnt had a thin bodied stout since.
I do agree the higher abv probably would have helped too, although I’ve never quite noticed enough of a choc extraction without using the tincture but I suppose I could just increase the quantity of nibs if I didn’t want to go down the tincture route.
You should check out our imperial Xmas stout we released end of last year. That one blows this beer out of the water!
@@flyingwombattv i will, thanks mate🍻
Maybe try adding some Midnight Wheat for a darker color and mild roasted flavor but without adding any bitterness or astringency.
Yeah agreed mate the midnight will fox the colour, and I think some more regular wheat will help with the mouthfeel
I just brewed one. .Used Chocolate Rye malt to darken it. Will let you know in a couple of weeks what happens. I made mine more in the model of a Dragon Stout (from Jamaica).
That sounds fantastic! Yes please do let us know, that earthy spice from the rye would add some huge flavours
Hi dudes what's the weather like down under a very interesting brew day I must say did you ever consider using the nitro for pouring
My opinion is you used an awful lot of grain no need for all that to get a beautiful stout guys I only use 11 pounds of grain for a total finish of 20 litres abv of 4.3 just like your Guinness anyway happy brewing cheers
Hey dude yeah pretty hot down under now, getting into summer so probably not touching any stouts for a while! Yeah we used a decent amount of grain but also because we wanted a higher abv, the goal was a 6.5-7% stout so need to load up more on the grains to achieve that.
And for sure Nitro would’ve been fantastic! We just don’t have any nitro taps yet
What would you do differently now that you have more experience with beers? Or have you done this again?
We have brewed (almost) the same beer again, but in the more recent version we also whacked in a whole bunch of actual milk chocolate for an Easter choccy milk stout! Biggest things to do this one again would honestly be to use oats and wheat together to build out the creamy body, mash at a higher temp for more thickness and probably add a little more chocolate malt for that rich black colour
But check this one here out, it was definitely a better choc stout than the original!
ruclips.net/video/FRcrrtJGWno/видео.html