- Product Details
Let's break it down: a milk stout is a slightly sweeter stout that has lactose, aka milk sugar, added to it. The lactose is unfermentable by yeast, so it adds a milky, creamy, rich sweetness and lots of body. A chocolate milk stout takes the above formula, then adds even more richness with the inclusion of exotic cacao nibs, the seeds that give us chocolate. Unrefined as they are, cacao nibs bring light fruity notes, sumptuous delicate chocolate, and hints of earth.
Look for an opaque ebony pint capped with dark foam and a flavor reminiscent of straight espresso laced with chocolate liqueur and sweetened with turbinado sugar. Very full-bodied, round, and filling with bittersweet hints around the edges. Excellent as a nourishing restorative or as an ice cream topping.
- Additional Information
Beer Kit Yield 5 Gallons Recipe and Instructions Click Here for Chocolate Milk Stout Extract Kit Brewing Instructions Regional Style British Original Gravity 1051 Total Time to Make 6 weeks
- 4.5 / 5.0123 ReviewsHAVE A BLOWOUT TUBE READY!!!!!Just brewed this last night. It;s been about 16 hours since I mixed wort with liquid NORTHWEST ALE yeast. When I got up today the pressure and krausen had come through the airlock and spewed all over the floor. I had to set up a bucket of sanitizer and my blow off tube. I wish I had found this comment in the reviews when I looked yesterday. Can't wait to try the beer!February 25, 2016Excellent dessert beer!But be patient. It really needs to sit in the bottles for at least six weeks before it reaches full flavor. I'll have to brew up another batch of this magic elixir soon because everyone, and I mean EVERYONE, likes it.June 8, 2013Best Kit Ever!!!After brewing and tasting this kit, I can honestly say it's the best kit I've made, tasted, or been a part of. I chose the wyeast option and the fermentation process was amazing, it bubbled for a full week and a half!!! Then in secondary fermentation with the cocoa nibs added it still had a hearty fermentation going on. After bottling I couldn't wait to try it and I wasn't disappointed. The taste is full and rich, with just a hint of those cocoa nibs. This is a fantastic beer!!!!May 2, 2014Great StoutFollowed the instructions but added whole vanilla beans that I scraped and added to secondaryAugust 31, 2016I keep coming back....After 2 dozen brews or so I still keep making this kit. It's such a crowd pleaser and you can always play around with it a bit. So far I've gotten the best results by soaking the nibs in vodka for two weeks and then adding that plus 3 tablespoons of vanilla extract. Patience is key, let it secondary for as long as you can to let the flavors meld together before you bottle/keg it.January 13, 2015Its chocolate milk alcoholDo not underestimate the "Chocolate Milk" in the title. It really tastes like a chocolate milk shake. It tastes great and kinda fools you because you feel like you're actually having a chocolate milk but then you feel buzzed. Like how I am now. Brew this, you'll like it. I kegged this and it turned out fantastic with a nice tan head. I didn't used co2 to carbonate and it still turned out great! I'm sure nitrogen would have been even better.September 24, 2010Chocolate Milk Stout is deliciousI love the instructions. Very easy to understand. The beer came out excellent. I added peppermint in the bottling stage to give it a holiday flavor. thanksDecember 14, 2015Absolutely fantasticFull of flavor, and smooth drinking. We added a little bit of Sumatra coffee, and it turned out great. This is one of my favorite beers I have ever had.October 13, 2015Chocolatey and deliciousChocolatey and deliciousMarch 14, 2016
- Browse 14 questions Browse 14 questions and 26 answersWhat's the average alcohol percentage with this stout?BEST ANSWER: Cory,
the average ABV will be around 4.8%What is the ABV% on this brew?BEST ANSWER: It ferments to about 4.5 to 5% ABVWhat type of sanitation procedure do you recommend for the addition of the cocoa nibs for the next time i do this recipe? The kit instructions say to just add them directly. I simply sanitized the packaging, opened with sanitized scissors and added to secondary (the beer had been resting in secondary for about a week, with surface clear as day). Unfortunately, I contracted a pedio/lacto infection, which was evident about 5 days later. I can't say it was 100% due to the nibs, but I have heard that the nibs are notorious for causing such infections without proper treatment, such as soaking in alcohol, heating, etc.BEST ANSWER: Hello,
Thank you for choosing Northern Brewer! The best route is to soak them in 3-4oz of vodka over night and add the nibs and vodka to the beer in secondary. Another option is to mix a solution of potassium metabisulfite. Basically 1-1.5 campden tablets to 1 gallon of water, let the nibs soak in there for a few hours and add just the nibs. I prefer the vodka route personally. Usually the nibs shouldn't add any pedio/lacto, but it most definitely does happen from time to time. I have gone ahead and kegged a couple of batches right when I noticed the infection, the infection went unnoticed as far as flavor goes. I hope that this helps, let me know if you have any further questions!I'm interested in possibly adding a partial mash (or replacing 1/2 of the extract with said mash) to this recipe. Does adding a mash to the recipe as is hinder the flavor of the final product? Would I be better off subbing out some extract for the grains? And per your website, Dark malt syrup is a blend of pale malt with some caramel 60, Munich, and black malt. So those grains would be what I would use?BEST ANSWER: That wouldn't have a negative effect on the final product. If you were going to use partial mash, you'd want to use pale malt and Carafa III like in the all-grain kit.I have a ton of mint growing in my yard and was wondering if anyone has added mint leaves to this recipe to make a mint chocolate stout. If so, at what stage and how many leaves?BEST ANSWER: Sorry I have not tried anything with fresh herbs (mints etc..). I would imagine to do something along the line of a dry hop with them and add them to the secondary.
Another thought would be to soak the leaves in Vodka to make sure that there is nothing on the leaves to ruin the batch, and add them maybe via a hop bag.
Final thought...I did read somewhere about someone using mint extract. I just can not remember where they added it in the process or how much.
Good LuckIf you were going to Keg this would you use C02 or Nitrogen?BEST ANSWER: If I had the ability to keg I would go for nitro. This would give it that extra mouth feel and richness . This is an awesome kit and with co2 it is a great beer. I think nitro would put it over the top. I so wish I could keg, as it is this style that would be perfect for nitro.I am looking to make this a big, strong stout with some honey, but have never tried brewing "outside-of-the-recipe box". Any recommendations? Also, would this work out to store away for 7+months?BEST ANSWER: The trouble I have had with honey was one must be very careful with the amount of priming sugar for bottling. There is a priming sugar calculator available on some brewing websites. I don't see any problem with storing even longer than seven-plus months. Save some for a year and you might be pleasantly surprised. I have found even minor errors in brewing allow you to still drink the mistakes.When adding the cacao nibs to secondary, is it normal for them to just "sit" on top of beer or will they gradually sink to bottom of carboy? I probably should have soaked in Vodka as most of the reviews say, but did not see these recommendations prior to brewing...BEST ANSWER: Yes, they do sit at the top...except for some of the bigger pieces. They eventually do get saturated and then sink.
I do not soak mine in anything prior to adding them to the batch. I have had no issues with NOT soaking them. I have made this a few times and done the same way each time with great consistency.
Good LuckIf I wanted to try and bump the alcohol % what would be a good way to go?BEST ANSWER: I'd put a pound of belgian candi sugar in after you mix your LME from the kit and let the beer run for its 60-minute boil. Once you knock out the flame, add a pound of candi sugar to the mix, stirring with a properly sanitized spoon, until the sugar is mixed completely. The candi sugar should give your yeast more to work through, and boost your ABV. Be sure to make a yeast starter before you pitch if you're going this route! You'll need to have a strong yeast colony in there to tackle the job fully.do you have to buy the cacao nibs or do that come with the kit?BEST ANSWER: We include the Cacao nibs in with the kit.
GabeHas anyone used the White Labs Pacific Ale Yeast in this? If so how did it turn out?BEST ANSWER: Hi Todd
I'm sure that somebody has used it
but I can't remember hearing about it. I think it would be a fine substitution; it's a good yeast for stouts.
CharlesSo for a creamy head would you serve this with a stout tap or a regular tap?BEST ANSWER: A stout faucet, particularly with nitrogen, would give this a creamy head but it would still taste great served normally.I am planning on brew this next. I am new to home brewing but since everyone kept saying they soaked the cocoa nibs I figured I'd like to do the same. He is my two questions.. By doing that, by how much will the abv increase? and how much Vodka should I use?
Thanks for the help guys!BEST ANSWER: Hello,
You will want to put those nibs in about 2-4 oz of vodka. The amount of alcohol this will be add to the brew will be negligible in the grand scheme of things. I hope that this helps!Which of the three recommended yeasts did you choose, and how did your chocolate milk stout turn out?BEST ANSWER: Hi Bob,
If you're looking to get other customer's opinions, I would recommend heading over to our forums. There's a lot of great discussions going on there. However, if you'd like my experience, I've made this kit using the Wyeast and it turned out great. Keep in mind that we guarantee that our kits will turn out, so if it doesn't, let us know.