Brewing a Chocolate Stout Recipe with Cacao Nibs!

[@natedizzy]

Looks like the bomb 💣. Cheers 🍻

[@flyingwombattv]

No dramas mate, this one came out with huge chocolate flavours!

[@HigherEye]

I made a variation of this. With more crystal malts. basically a chocolate style, Jamaican Dragon stout. After 3 attempts. OH YEAH!!!! Liked it. I also added small amt of cacao nibs in the mash. in addition to nibs with 5 min left in boil. and added some D-180 syrup as well. used D-90 to carbonate in bottle. 9.3% .. but owe it to you for your creativity here. awesome.

[@flyingwombattv]

That sounds awesome!! Haha cheers dude that’s exactly what these vids are all about, you don’t need to follow any of our recipes to the letter, we are just stoked to see them serve as inspiration for what ever you go on to create

[@TheEvilGreebo]

Entertaining video - looking forward to seeing the tasting.

[@flyingwombattv]

Cheers mate! Coming out this week 👌🍺

[@flyingwombattv]

Tasting is now live mate! Let us know what you think kzbin.info/www/bejne/iaibn3Zmas-GndU

[@highereyeconsulting8828]

Great post

[@flyingwombattv]

Cheers mate

[@kb2vca]

Loved your video. I don't often brew beer but chocolate stout is a beer I do like to brew and drink. But here is a thought: I often make liqueurs and I use vodka as my spirit of choice and rather than macerate fruit or nuts or cocoa nibs for weeks to extract the flavors, I add the flavor compounds to the vodka and seal everything very tight. I then heat water in a water bath using a sous vide precision cooker set at 150 F (about 65.5 C) for two hours and so "cook" the liquor. Those two hours and the time it takes to cool down to room temperature is all the time it ever takes to fully extract flavors and colors. If you have a sous vide, this can give you far more flexibility in the amount of time you need for your "brew day" .

[@flyingwombattv]

Very true! That’s definitely something we should play with next time we make a tincture, would massively speed up extraction times

[@NoMusiciansInMusicAnymore]

Really interesting recipe for sure, I haven't made many dark beers, I did a chilli stout once upon a time that should have had chocolate nibs in it as well in hind sight.

[@flyingwombattv]

A chocolate chilli stout sounds pretty good!

[@NoMusiciansInMusicAnymore]

@@flyingwombattv yeah I thought the chilli stout wasn't bad for a first attempt, I need to do another run for sure

[@razorback1293]

Awesome presentation guys, really liked your explanations. This will be an interesting brew to try out.

[@flyingwombattv]

Cheers dude, absolutely, definitely check out our notes in the recipe we think this one could do with more body and mouthfeel, but flavour wise it’s freakin awesome 👌🍺

[@samuelmann3257]

Would love to know how it turned out.

[@flyingwombattv]

Here’s the follow up tasting video if you’re interested kzbin.info/www/bejne/iaibn3Zmas-GndU Ultimately where we landed was it needs more body!

[@AlbeeSoaring]

I just got done brewing a Smores Porter (my own recipe). After watching this video Im questioning the small amount of cocoa nibs Im using, compared to your recipe. lol I guess we will see once mines done. Great video.

[@flyingwombattv]

Cheers dude! Yeah please let us know how yours turns out. Yeah I’m my experience adding cacao nibs is the only real way to ramp up that true chocolate (not coffee) flavour in a beer

[@joseaponte1685]

Great job, Awesome video, what about cocoa oil

[@flyingwombattv]

Yeah that could work great as well! Definitely worth trying next time

[@dougmate2378]

Love the videos bud. Have you made a chocolate IPA, or is it possible, or tasty?

[@flyingwombattv]

Haven’t made a chocolate IPA, have made a black IPA, but a chocolate ipa would be interesting, just tricky to get the right hop profile 🤔

[@dougmate2378]

@@flyingwombattv yes sir I agree, although I'm still extremely new to home brewing ( 4th batch of beer is currently fermenting) still working on getting the basic's down as we speak. Would you be open to continuing this conversation on FB messenger? If not worries.

[@highereyeconsulting8828]

I am using a traditional carboy for fermentation. Is it ok to open my carboy after 7 days and expose the wort to oxygen?

[@flyingwombattv]

Yeah honestly at this scale it’ll be fine just try to throw your additions in nice and quick to limit that exposure!

[@bradwiseman6597]

No mash out?

[@flyingwombattv]

Yeah tbh we’ve found you don’t really need one if you’re sparging, because sparge water is up around 78-80 degrees Celsius it has the same effect as mashing out anyway

[@birzhanamirov8715]

Did you roast the nibs and then crush them, or were the nibs already crushed before being roasted?

[@flyingwombattv]

The nibs we bought were already pretty crushed, yeah you could probably go finer for more flavour extraction, but cocoa nibs have a lot of moisture so what ever you do don’t put them through your grain mill! (I learnt that the hard way) you could also just zip lock back them and crush lightly with a mallet or hammer, or even use a food processor or blender

[@robertketcham9576]

Love your videos. I want to brew a Double Chocolate Strawberry Milk Stout. My grain bill: 12lbs (5.443 kg) Maris Otter, 58.5%; 1lb (.453 kg) of Sugar Creek Oat Malt, 4.9%; 8oz (.226 kg) of Chocolate Malt, 2.4%; 8oz (.226 kg) Simpson's Extra Dark Crystal Malt, 2.4%; 8oz (.226 kg) Weyerman Chocolate Rye, 2.4%; 8oz (.226 kg) Simpson's Golden Naked Oats, 2.4%; 8oz (.226 kg) Lactose, 2.4%; 1lb (.453 kg) Rice Hulls, 4.9%. Hops are Nugget, at .5 oz (14 g) for 60 minutes which should result in 19 IBUs; and Belma, at .5oz (14 g) for 15 minutes which should contribute 10.6 IBUs. 6oz (168g) of Cacao Nibs with 20 minutes left in the boil, 8oz (224g) of Lactose. I am using British Ale V and have the ability to control temperature by pairing the Rapt Pill and RAPT Temperature Contoller to my Fermentation Station. At the start of Secondary I was going to use 4lbs of Strawberry puree that has been pasteurized and 6 oz (180 mL) of Chocolate Extract. The current plan is to let the beer ferment for a week to two weeks, depending on yeast activity, for both primary and secondary fermentation. Taste the beer after the necessary time; determined by my RAPT Pill and hydrometer measurements. Then let the rest condition for 4-6 weeks in the keg. Have you heard of the KZbin Channel Art of Drink? Darcy, the guy who runs the channel, has a background in chemistry. He details how to make chocolate extract using a device called a dropping funnel, and also how to make a chocolate syrup that never thickens due to the addition of Amylase Enzyme. I was curious what you think about my plan for brewing the beer I described above? Any ideas or comments you have would be greatly appreciated.

[@flyingwombattv]

@@robertketcham9576 that looks bloody brilliant!! My only advice would be if you want to retain more strawberry fruit sweetness and character consider using some potassium metabisulphate and potassium sorbate. They will stop the yeast from reproducing so if you cold crash before you will retain more sugar sweetness, but they won’t kill any currently living yeast. But please do let me know how this all goes down mate!

[@robertketcham9576]

@@flyingwombattv For sure.