Chocolate Orange Stout

[Jimmy]

Becky has been bugging me for an orange chocolate beer so I'm thinking I might brew this up tomorrow..I don't have a sweet clue if my orange peel, cocoa nibs, and vanilla beans are anywhere close to a reasonable quantity...I guess I'll find out

Recipe Specifications
--------------------------
Boil Size: 29.44 l
Batch Size (fermenter): 22.00 l
Bottling Volume: 19.00 l
Estimated OG: 1.071 SG
Estimated Color: 34.2 SRM
Estimated IBU: 30.1 IBUs
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
7.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 1 -
5.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 -
14 lbs 8.2 oz Pale Malt (2 Row) US (2.0 SRM) Grain 3 84.8 %
12.5 oz Roasted Barley (500.0 SRM) Grain 4 4.6 %
10.4 oz Caramel Malt - 30L (Briess) (30.0 SRM) Grain 5 3.8 %
10.4 oz Crystal 75, 2-Row, (Great Western) (75.0 Grain 6 3.8 %
8.4 oz Chocolate Malt (Thomas Fawcett) (508.0 S Grain 7 3.0 %
2.10 oz Goldings, East Kent [5.00 %] - Boil 60.0 Hop 8 30.1 IBUs
0.75 oz Orange Peel, Sweet (Boil 0.0 mins) Spice 9 -
2.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 10 -
8.00 oz Cocoa Nibs (Secondary 14.0 days) Spice 11 -
3.00 oz Orange Peel, Sweet (Secondary 14.0 days) Spice 12 -
2.00 Items Vanilla Bean (Secondary 14.0 days) Spice 13 -


Mash Schedule: BIAB, Medium Body
Total Grain Weight: 17 lbs 2.0 oz
----------------------------
Name Description Step Temperatur Step Time
Saccharification Add 36.19 l of water at 158.6 F 152.1 F 75 min

Sparge: Remove grains, and prepare to boil wort

[jeffsmith]

I think your cocoa nibs are likely close. I'm going to use 8oz in a 10 gallon batch of milk stout before long. The vanilla beans look good too.

Word of warning about the orange peel though, I find it adds a lot more orange flavour after fermentation than if you add it during the boil. I added some to a keg of wheat beer this summer (2oz) and after 2 days the orange was way too cloying.

[mr x]

The orange will be milder in a stout though. I doubled Stone's recommendation for my 9-9-9, Imperial Porter, and it was still not noticeable.

[Jimmy]

The orange will be milder in a stout though. I doubled Stone's recommendation for my 9-9-9, Imperial Porter, and it was still not noticeable.

That's what I was thinking. The package says .5oz per 5g batch..

[mr x]

I think that's way light for a stout (although that recipe is really a porter).

[Jimmy]

I think that's way light for a stout (although that recipe is really a porter).

My recipe? I pulled it from BCS - it's the Black Forest Stout minus the cherry puree and cocoa.

[mr x]

Looks like a proter recipe to me. Jamil can pound sand.

[Jimmy]

I think your cocoa nibs are likely close. I'm going to use 8oz in a 10 gallon batch of milk stout before long. The vanilla beans look good too.

Word of warning about the orange peel though, I find it adds a lot more orange flavour after fermentation than if you add it during the boil. I added some to a keg of wheat beer this summer (2oz) and after 2 days the orange was way too cloying.

Picked up a pack of cocoa nibs today from Planet Organic - 8oz package, so it's all going in the secondary/

[Jimmy]

For the BIABers out there, this is 17.12lbs of grain and 36.2 liters of water in a Coleman Xtreme 70qt cooler...still a fair amount of room.

[Jimmy]

What would you guys suggest to sanitize the dried sweet orange peel, vanilla beans, and cocoa nibs before adding to the secondary? I'm thinking the soaking in vodka trick would require a lot more vodka than I want to dump in my beer. 3oz of orange peel, 2 vanilla beans and 8oz of cocoa nibs takes up a bit of space.

[mr x]

You could steep the orange in 170f water for 15 minutes. The beans I soak in bit of vodka and it all goes in. Soak the nibs in a splash of starsan for a few minutes maybe.

[Jimmy]

Pretty happy with my efficiency on this..ended up with 74.3% mash efficiency for a 1.071 beer (pre boil gravity is 1.057)..

[TimG]

8 oz of nibs in a 5 gallon batch? That is mega $$ is it not? I have found 10 oz for $23 at Silk Road.. maybe I need to find a cheaper source here in Calgary??

[jeffsmith]

8 oz of nibs in a 5 gallon batch? That is mega $$ is it not? I have found 10 oz for $23 at Silk Road.. maybe I need to find a cheaper source here in Calgary??

Look at the grocery store in the organic section. That's where I found them here in Amherst.

[Jayme]

I bought them from morebeer but shipping might be a bit much for only that


Sent from a rotary telephone using taps talk

[canuck]

Vanilla Food Company carries them as well. http://www.vanillafoodcompany.ca/Cacao- ... ch-par.htm" onclick="window.open(this.href);return false;

Jimmy, how did this beer turn out?

[TimG]

Picked up 8 oz at Superstore (natural food section) for $10.. tempted to use 4 oz in each 5 gallon batch, but is this enough?

[LiverDance]

Picked up 8 oz at Superstore (natural food section) for $10.. tempted to use 4 oz in each 5 gallon batch, but is this enough?

I used 16oz in my chocolate porter

[Becky]

Jimmy, how did this beer turn out?

I don't think he saw this...but it was sketchy and gross so we dumped it. And it was possibly infected.

LOL I'm not much help

[TimG]

Picked up 8 oz at Superstore (natural food section) for $10.. tempted to use 4 oz in each 5 gallon batch, but is this enough?

I used 16oz in my chocolate porter

Wow.. that is a lot! $20 worth of nibs in ~$25 worth of beer, ha. How long did you secondary them for.. and at what level did you feel the chocolate flavour was?

Thanks,

[LiverDance]

Sorry, I used 8oz in total, 4oz wasn't enough chocolate flavor so I put 4 more in the keg and dry nib'd it.

[jeffsmith]

I hit my last Chocolate Milk Stout with 8oz of nibs in the keg. It definitely didn't cost me that much though. Maybe 7 or 8 bucks for the half pound bag at SS?

[TimG]

Not too far off.. $10 vs $7-8.. call it Alberta mark up, ha

[TimG]

LD and Jeff, did you guys soak the nibs in vodka before adding? This is supposed to produce a much stronger chocolate flavour. Maybe I only need 4 oz this way..

I wonder how long to soak, and how long to 'secondary' with the nibs before kegging?

Thanks,

[jeffsmith]

LD and Jeff, did you guys soak the nibs in vodka before adding? This is supposed to produce a much stronger chocolate flavour. Maybe I only need 4 oz this way..

I wonder how long to soak, and how long to 'secondary' with the nibs before kegging?

Thanks,

I just dumped them into a hop bag and fired them into the keg. After two weeks cold conditioning it was pretty damn chocolatey. There may be one or two SAAZ guys on here that can attest to that.