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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.
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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 / 5.0133 ReviewsI 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, 2015HAVE 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, 2013Nibs may have killed the batch.Very disappointed with this recipe which had to be tossed out. I have never had a batch go bad before and really thought I would serve this for Christmas.
All was going well with this batch after the first fermentation. A taste of the brew while transferring to the second fermentation seemed to be moving in the right direction. It tasted of espresso and possibly a hint of chocolate. The first fermentation was active, if not robust.
I added the chocolate nibs, as instructed on the recipe and closed it up for the second fermentation. That fermentation was weaker than the first. Tasting after the second fermentation, during bottling, was not as pleasant as the first and the brew seemed to taste a bit "off".
Conditioning did not help. After bottling and conditioning, the batch was found to be very sour, mostly flat, and had lost any good quality it had after the first fermentation. Check a few bottles hoping it was an isolated bad bottle. All were exactly the same.
Research online pointed to the chocolate nibs as being suspect in other sour batches, such as mine.
As instructed in the recipe I simply added the nibs to the second fermentation. Even though they were packaged in a sealed, silver mylar pouch, many claim they were not sterile and were tainted with a bacteria. There was no mention in the instruction sheet to either boil in water or soak in vodka prior to tossing them into the fermenter. The experience I had looks to be similar the the experience of others using this recipe.
Such a shame. It was anticipated by everyone for Christmas. Had to serve previous batch of the Irish Red Ale, which was a hit at Thanksgiving, and Modello.December 26, 2016Best 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, 2016Its 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, 2010Chocolatey and deliciousChocolatey and deliciousMarch 14, 2016A great Milk StoutFinished brewing my third batch this is on the list of repeat beers. I have added 2oz of unsweetened bakers chocolate and various amounts of organic cocoa power to this beer for 60 minutes and have not been let down. Friends and family that tell me the don't like dark beers have changed to drinking this vs. the lighter beers I have made. Try it you will be impressed.December 11, 2013Pleasant surpriseI added a pound of caramel, some vanilla to this kit. As others said, steep the choco in vodka to extract the flavors. Mostly positive reviews, this brew is a great one to drink during the cold winter months!February 16, 2014
Browse 22 questions Browse 22 questions and 51 answersWhat's the average alcohol percentage with this stout?BEST ANSWER: Cory,
the average ABV will be around 4.8%Before bottling, it says to make a priming solution (sugar + water). Can this be substituted with fizz drops?BEST ANSWER: Absolutely! Just follow the directions on the fizz drops. 1 think it's one per bottle. You can use the kit included corn sugar to up the alcohol in primary fermentation of this batch or the next. Just dump it in toward the end of the boil.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 LuckWhat is the ABV% on this brew?BEST ANSWER: It ferments to about 4.5 to 5% ABVIn the directions it says to add 1oz Cluster hops at the start of the boil and 0.5oz with 30 mins left. The kit came with 2oz total. Is this an error or is the other half ounce of hops meant to be added at some point?BEST ANSWER: I would read through the directions again. Sometimes kits call for an additional of hops during secondary fermentation. It's also possible that the last 0.5oz will be discarded as they are packaged in 1oz bags. So they sent 2 bags to cover the 1.5oz needed for the recipe.What 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!What was is the expected final gravity of this beer? I got around 1.050 for my original but my gravity moving to secondary is 1.022 with no noticeable change after a week in secondary.BEST ANSWER: I'm not where I can get to the exact number but I know the final was about 4.9% abv so doing the reverse math it should have been in the 1.013 - 1.014 range. I left mine in the secondary for four weeks and gave it a pretty good shake every week to keep the nibs stirred up.I'm getting ready to brew this again. First time it was fantastic! This time, I'm thinking to add some coffee flavor. Not a lot, just a little to add depth and complement the sweetness. I don't have a good way to coarsely grind the beans, and am a little reluctant to add too much sludge. yet it seems adding whole beans won't do much. Another option is to brew some really strong coffee and add it right near the end of the boil-- maybe 6-8 ounces. Any thoughts?BEST ANSWER: Like the rest of us, you brew something "fantastic" and now must change it. I understand perfectly. If you have the usual brewers filtering muslin bag, try this: put your desired amount of coffee beans into a plastic baggie, go over the beans with a rolling pin or large jar and the beans will crush to you desired size. Of course, you could go to the site, buy the beans and ask them to give you a corse grind--no charge.
As to just brewing a pot of coffee first-- I think I would try that, and the 8 oz. sound about right to me. Good luck!Secondary Fermentation. It says to transfer the beer to a secondary fermenter after 1-2 weeks, and then let sit for another 2-4 weeks. Now on previous kits it was fine to not transfer the beer to a secondary fermenter, is it really necessary for this beer? Or can I leave it sit an additional 2-4 weeks in the same one?BEST ANSWER: Lucas, I tend to transfer my beers to the carboy after things have collapsed (a week or so) so that I can get most of the heavy sludge out of the way. The first time I made the Chocolate Stout I dropped the chocolate directly in the carboy for 2 weeks and it worked fine. You could probably put them directly in the first bucket if that's what you normally do. I am in the midst of doing a variation of one of my favorites - Brunch Stout - where I'm substituting the chocolate for the coffee. To make it easier to deal with I transferred the beer back from the carboy to the bucket and then put the chocolate in a mesh pouch so that I could taste the beer periodically and then pull the chocolate out when I was happy but let it continue to settle for a while. Good luck with your Stout. Mine came out really good.Can i make this with the basic brewing kit? Have only made beer once, but it was great and I love choc. milk stout!BEST ANSWER: Hi, I bet you can, even after only brewing one other beer. If what you mean by a "basic brewing kit" is that you have a 16qt stock pot, a large stirring spoon, and a5 gal glass carboy, you can make this. As stated in the brewing information, a secondary fermenter is not required. However, If you have a large enough stock pot, you can rack it into that then back into the glass carboy after cleaning out the trub, just be sure to make sure everything is kept sanitary.
This is mostly an extract brew, but you may want a boiling bag for the additional grains and hops (looks like this kit comes with one!). That's why it is considered and intermediate, because it introduces you to the idea of using malted and toasted grains to enhance the flavor and feel of your beer and is pretty essential for any kind of stout. You need un-fermentable components to make it more complex. Read, then re-read the instructions a few times if you are new and not yet comfortable with the process.
Good luck and happy homebrewing!Will I be able to brew this without using a secondary fermentation?BEST ANSWER: Hi Austin, personnally I didn't 2nd ferment this brew and it was awesome one. Had an early discussion of one of the beer commoisseur and he mentioned that no need for a 2nd frmentation in general. of course in beer nothing is absolute, but this is relative of what you need/you get from a 2nd fermentation and effort done for so...
ElieI'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 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.
CharlesI've brewed this kit a few times an love it. Next time, I'd like to bump the gravity up to around 1.060 or even 1.070 without affecting the flavor too much. Any recommendations on what to add and how much to bring up to those numbers? I'm also considering adding raspberries to the secondary.BEST ANSWER: You can add 5oz of corn sugar to the last 15 minutes of the boil. If you don't have extra corn sugar you can add a few ounces of table sugar or some brown sugar in the same manner. But don't go overboard with the sugar since it can add the "heat" of alcohol.I ordered the omega Pacific me ale. Do I add that along with the lactose dry yeast that came with kit?BEST ANSWER: Thanks for contacting Northern Brewer. Lactose is a non-fermentable sugar, not a yeast. If you follow the instructions of the kit, you will add the lactose when you add the liquid malt syrup. Then follow the steps accordingly. Add the Omega yeast after you have cooled your wort, transferred it to your fermentor and aerated it. If you have any questions, feel free to contact us. Cheers!Has anyone added oatmeal to this recipe? If so, what was the process and outcome. Thanks in Advance. -FrankBEST ANSWER: no, i only brew all grain now but i'll try it next time. maybe 1 & a half to the mash .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.