CHOCOLATE BEER!? | How to Brew a Chocolate Lager

[@LuisYanes88]

OK UPDATE TIME! The NEIPA with the cacao nibs was still made, fermented, carbed and drank! It was not dumped! To be honest, it had very little affect on the final ber itself, as it was heavily hopped so any nuance of chocolate or fruitiness from the cacao nibs was masked. The beer itself was still very much like a NEIPA, juicy, tropical and super CRUSHABLE. Hope that helps everyone put that mystery to rest 😂

[@jasonstone1046]

But how was the back bone?

[@LuisYanes88]

@@jasonstone1046 MALTY

[@dionpeoples]

Nice!

[@thebackyardbrewer5611]

You guys ride the line between serious brewing content and not so serious entertainment better than anyone else on KZbin! I'm very rarely bored watching anything you guys make

[@TheBruSho]

Everyone is more excited for the Chocolate NEIPA 😂

[@sdiddles]

I love seeing F**k ups. Shows we're all human and happens to the best of us. Thank you for not editing it out.

[@LuisYanes88]

It's what we live for! Thanks Steve!

[@rafaelpestano7436]

Awesome but now I'm really curious about the Märzen NEIPA 😆, cheers!

[@LuisYanes88]

It actually came out great! No discernible cacao taste since the dry hopping probably masked all those flavors lol thanks !!

[@rafaelpestano7436]

@@LuisYanes88 glad to know and can't wait to see the footage!

[@Beerjunkieguy]

Enjoy your fun filled brew days. Keep up the good works. Good on you for sharing your mess up. Who cares, life is short so enjoy your beers.

[@HOMEBREW4LIFE]

crazy.. I have this almost exact beer doing it's diacytl rest right now

[@Samtallica]

How'd that Chocolate NE IPA turn out? Don't tell us you dumped it!

[@MiggyManMike]

This ^^ We need to know.

[@matroxman11]

For real, it's only a mistake if you didnt at least try it

[@AlexMoss002]

Agree. Need to know

[@AaronWLCarroll]

New ipa craze 2021 CHOCNEIPA

[@ElKataplun]

Those kinds of accidents can make awesome beer. You could add lactose and make it a chocolate milkshake ipa

[@georgecolby7488]

Cool to see Luis again! I love the connection you've made with Clawhammer. I used Tetnanger hops on a honey tripel recently, I really like the low bitterness.

[@LuisYanes88]

That sounds delicious man! Thanks George!

[@thebird36]

I do a step mash for my lagers. Hochkurz mash and i've been decocting my lagers lately. I ferment at 50 for a week then ramp to 65 for 2-3 days and then crash it back down and package. Lager for about 6-8 weeks.

[@LuisYanes88]

Awesome! Thanks for sharing Paul!

[@garethpritchard7012]

Don't worry about screwing up, Kyle and Emmet do it literally all the time.

[@Rokemikal]

yo this looks so good i gotta make it. nice vid.

[@mosesndrws]

Yoooo Great video! I’d love to know what music is in the background if you don’t mind.

[@Rpcustodio7]

I had to do a double take to check I hadn’t clicked the wrong video. Luisito (and a Sarah voice cameo) in a Clawhammer video!? 😂 Love it 😊

[@ryanmcauliffe5347]

Choco neipa!? Let's see this warlock

[@dionpeoples]

It happens Luis! Hopefully you kept the cacao NEIPA!

[@marckost2000]

Actually there's a brewery here in brasil that makes some IPAs with cacau nibs. The brewery it's called bodebrown and the beers are cacau ipa and trooper Brasil ipa. Trooper is a session and cacau ipa it's a regular american ipa, trooper being the best one.

[@LuisYanes88]

That's so cool man!

[@marckost2000]

@@LuisYanes88 hell yeah it's one of my favorites, definitely a recipe worth improving

[@thesportspsych]

I need to consume this yesterday and you are beautiful humans

[@oliversmith1537]

I live in a hot climate so I use Voss Kveik yeast to make "pseudo-lagers". They taste like a lager and the yeast is high flocculating which means super clear beer. I usually don't have to add clearing agents. It ferments at high temperatures (95-100F or 35-40C) so don't require a controlled environment.

[@theblobfish9614]

Fermenting beer warm doesnt make a difference when you are going to drink it. The main fermentation is the smallest part of those 6-8 months you mentioned. With the higher temperatures you win maybe two or three days. On the other hand, you get more off flavors from the fermentation that take a longer time to get out during secondary fermentation so you win probably nothing except a headache and maybe a few more off flavours(which this beer could probably profit from. Some of the sweeter chocolatey carameley beers can really profit from some diacetyl)

[@bradleychurchill2168]

This guy is a bro for sure. Make a lager with Kviek yeast, warm ferment too (I wait until top of summer in NS, Canada)

[@rhoy1859]

I really enjoy these brew videos with Luis, cool content!

[@aime_c]

I failed my previous two attempts of this style (brew day never 100% prfct, got ya! x) ), with the help of your video the next one will hopefuly succeed ! Very nice video, fun & with right dose of intels ! :D

[@diegoyrebecapenas158]

Hi. I suggest to introduce the gelatine throught the security valve using a big syringe, at the same time you could introduce an small amount of c02 ( minimize oxidation on the cold side). Regards, Diego

[@ricardogamboa4334]

I use a carb cap and purge the soda bottle a couple times before pressurizing it and connecting it with a hose to the gas line. That shoots the gelatin in without opening the keg

[@TheRodrigoloyola]

Hehehe you really made me feel better about my last brew mistake. I Just forgot to turn off my fermenter and i didnt see ... Yes... The half of my beer Just goes away ...

[@henrymonster9926]

You can get all that flavor by doing a cold brew with those nibs and adding the “extract” post mash. I have found that adds much more flavor and less bitterness, but that is only my perception. And as far as the mistake, Beer, it will still drink and hopefully you didn’t toss it.

[@LuisYanes88]

That's smart Henry! Thanks!

[@vaughngriffiths3148]

Hmmmmmm, chocolate NEIPA sounds like it would be da bomb! I really hope it wasn't dumped...

[@SchwarbageTruck]

Holy shit Luis, I literally did the same thing last time I brewed too. Had two grain bags, one for a NEIPA and one for a Rice Lager (yes, that one) and halfway through the mash I noticed my rice lager wasn't looking right until it hit me that I grabbed the NEIPA bag.

[@LuisYanes88]

OMG man glad I'm not the only one!

[@davidbeiler6364]

i hope this guy gets part of your youtube profits

[@JesusMartinez-jj4nz]

Franzl Lang is awesome!

[@shawndaley5907]

Great Video as always. I thought lagering was done at cooler temps?

[@Samtallica]

Lots of brewers have taken to brewing lager style beers with kveik. I’m assuming that’s the case here based on the 80 degree pitching temp.

[@ClawhammerSupply]

@@Samtallica no, this is an actual lager strain with a very high temp tolerance.

[@avocet89]

Another one wants to know what happened to the NEIPA! Did you realise before stirring in?

[@dotbstudios]

Gigantic Brewing in Portland, OR makes a NEIPA-like beer with cocoa nibs and kviek yeast called "Discombobulated". It's kind of weird, but maybe your's could turn out better! 🤷‍♂️

[@lov4128]

How about a scoop of dark chocolate ice cream in yangling beer??? I can't wait.

[@nwiley619]

One time I used the correct grains for my neipa and dry hops, but for the flaked adjuncts, I used 86 grams instead of 86 :D. Oh well it was actually clawhammer's recipe

[@ArbyCreations]

Ouch bro, the feels when you mentioned IPA grist and cocao nibs :(

[@SerowyKról-CheeseKing]

When I will be an adult, This will be my second favorite alcohol, the first one is Mead

[@greybeard27]

The greatest beer I have ever made was one catastrophic screw up after another, on brew day and during the fermentation. Since then my golden rule echoes many of the posts on here, ferment it out anyway, there might be unintended gloriousness hiding in your screw up!

[@LuisYanes88]

That's right! Thanks Grey!

[@TheDumbassstunts]

I could tell as soon as you pulled the grain out and it looked like way yo much and it had oats in it lol, if I was you I would have added lactose vanilla and coconut and had a chocolate coconut milkshake ipa lol

[@LuisYanes88]

Yup, when I put the grains in to mash, I thought... Why is this so full... 😂

[@TheDumbassstunts]

@@LuisYanes88 did you ferment it?!

[@LuisYanes88]

@@TheDumbassstunts of course! Tastes great still 😋

[@seriomarkj]

I hope you fermented the chocolate neipa...cause why not let's see how it came out...it would be a waste to not find out, at least for science

[@nathansuka5302]

A normal, well-managed brewer will never be qualified for this channel.

[@LuisYanes88]

That's right Nathan! Too boring ya know? 😂

[@theblobfish9614]

Lagers havent been around since the 15th century. Beer in its modern form has been around since then. Until 1516 everyone threw everything in his beer. Until the 18th or 19th century yeast was not even a thing. I mean it was there but nobody knew what it was

[@ElementaryBrewingCo]

Chocolate NEIPA! Maybe it’s a new style!! We all make mistakes no biggie, let us know how it turns out!!

[@havarfjerdingen1695]

Who doesn't make mistakes on brew day? I feel I always make at least one mistake. Plan is always good though

[@birzhanamirov8715]

The article with the recipe says to ferment for 3 weeks, and the video - for 3 days. Which one is correct?

[@JonFlyTV]

May I aske where you got your keg? I really like the hard black plastic on yours vs the cheap black plastic/rubber on my keg. Great video, thoroughly enjoyed. We have the Golf Channel, why not the Brew Channel and your content would slot right in perfectly

[@LuisYanes88]

I got it used from someone in craigslist!

[@chrisjacksonmedia]

I screw up at least one thing on brew day pretty much every time. If not then I spill a bunch so it evens out

[@51rwyatt]

even for experienced home brewers the screw ups happen and can be dramatic; I brewed a barley wine and it fermented so hard it blew the air lock off and sprayed my floor, walls, ceiling....

[@gunder3]

3 days and it's ready?

[@LuisYanes88]

Pretty much!

[@EvanArizona]

Have you tried cold crashing your beer for clarity?

[@LuisYanes88]

Yes! But i think my little fridge don't want to go below 40 🤔

[@ImpulseToAdrenaline]

Whats the jello do? Why add it?

[@Vykk_Draygo]

Gelatin, not Jell-o (there is a BIG difference xD). It's used as a fining agent. Clumps all the yeast and detritus in the bottom of the keg. Gets your beers nice and clear quickly.

[@mcghee979]

Glad I saw this! I was about to buy gelatin finings. I didn’t realize I could use the stuff from the grocery store! Thanks!

[@OofNah]

What kind of fridge are you using to ferment in?

[@TheAeasy19]

Who else drops their grain during milling? Okay just me? Cool.

[@marcgamelin2514]

3 to 6 months to drink a lager? try 10 days fermentation, gelatin and carb for a few days and drink.

[@Ohsnapski]

Cause if you do...don’t tell me. Cause it will make me sad😂😂😂😂

[@vice4784]

Receta

[@cogswela]

Google "Chino's Gelatin Cannon". I made a post about it on Reddit. You'll thank me later (no more opening keg lids).

[@stephenstiles9696]

Mmm fudgy

[@dukkkman]

Chocolate beer....? Why. ?

[@Wulrus_Jones]

This dude screws something up on every video

[@misitugaga1185]

No ... No way ...

[@luciancorneev2822]

Who the F is is Louie?!

[@LuisYanes88]

It's me

[@KnowOne111]

Step 1: don’t

[@LuisYanes88]

Or do, I don't really care that much