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- Product Details
- A milk stout (brewed with lactose sugar for body and residual sweetness) laced with pure cacao nibs in secondary, this tenebrous concoction is rich and heady. 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.
Note: We have improved the recipe to include real chocolate instead of chocolate extract. The gourmet cacao nibs now used in the kits provide a deep and entirely natural chocolate flavor.
- Additional Information
Beer Kit Yield 5 Gallons Recipe and Instructions Click Here for Chocolate Milk Stout All-Grain Kit Brewing Instructions Regional Style British Original Gravity 1051 Total Time to Make 6 weeks
- 4.5 / 5.023 Reviewsbanana coffee chocolate milk stout.I'm made this beer before and it was fantastic but this time I'm going to add some coffee and dried bananas to make a banana coffee chocolate milk stout for my niece.August 29, 2017Purchased
6 months agoGive it timeAfter kegging and carbonating, this beer was a good beer, but not a great one. Needing room in our keezer, we chose to bottle this beer (using "The Last Straw") and stash them in the refrigerator for a month to age. WOW! after being in a bottle for only a month, this stout is fantastic. Unfortunately, I am not a beer judge, but I know a good beer when I drink one, and this one won't disappoint. But it really needs to age at least a month after bottling.August 9, 2017Purchased
9 months agoGood easy brewGive H2o mash volume known I.E. 1.25 qts per lb . Some beer recipe books call out up to 1.75 qts per lb of mash grains by weightSecondary transfer. OG 1043, 2nd ferment transfer =1014June 24, 2017Purchased
8 months agoTrust me and drink it quickly.The best beer I've made but the chocolate fades quickly. Follow the recommendation for time in secondary on the nibs and two weeks in the bottle and drink it fast. It is a five star beer for about two weeks and then the chocolate fades and it turns into a four star beer. Still pretty good but no longer fantastic. I've stored it on the nibs for a full month, made no difference int he two weeks time. I even tried throwing a few nibs in the bottle to get it to last longer...that lead to bottle bombs. So enjoy it as much as you can during the those first two weeks. My wife said I wasn't allowed to share this batch when she first tried it.December 3, 2016Ages wellThis was my third all-grain batch. It came out great, got nice reviews from friends who tried it. I found that the cacao nibs made it a bit too bitter and astringent for my taste but this is going away as it ages and the chocolate is coming out. I'd probably use half the cacao next time.October 1, 2016Good beer, a little drier than expected.This was my second batch of beer. Beersmith called for a two-step batch sparge - 2.13 and 4.01 gallons. OG was 1.052, and I used a starter culture with White Labs WLP041 (optional yeast since that's what my local brew store carries). Fermented at 72 degrees in my kitchen with a wet towel wrapped around the carboy, and held in secondary per the recipe. I ended up with about 5 3/4 gallons so made a special edition with a little chopped chocolate bar and a couple of vanilla beans in a 1-gallon jug. FG at bottling was 1.016 for est. 5.5% ABV. I cracked one at 11 days (newby, couldn't wait) and it was still carbonating with active yeast and not terribly good. I had one last night (3 weeks after bottling) and it's gotten a lot better but it still has what I'd describe as a "chalky" feel, maybe from the cacao or maybe from operator error, not sure which, and it's drier than I expected it to be. Good head retention. My neighbor's an expert brewer and he gave it a 4/5. I plan to let it condition for a while longer.June 18, 2016Really tastyCame out amazing all of my friends really enjoyed it! So it goes with out saying I will definitely be brewing this again!March 24, 2016Best Beer Brewed Yet.I have only 8 Full grain batches under my belt but by far this is the best yet according to friends, family and taste testers I know. I had comments like "now that is a professional beer" OK and I will pay you for some more of that. It came out so balanced with the cocoa aroma to the chocolate flavor and smoothness and a slight bitter ending. Just amazing. Will brew this one again for next holiday season.March 21, 2016Second orderThis is the second time I have ordered this kit. This is a huge hit with with all the chocolate milk stout drinkers. BTW I have this on n2.February 23, 2016Smooth, dark and richI have brewed this recipe about 5 times now. It is one of the favorites in my household. I even varied it once adding espresso just before bottling. Amazing! Highly recommended.February 20, 2016
- Browse 8 questions Browse 8 questions and 16 answersWhat should the target Final Gravity be for this brew?BEST ANSWER: Hello Jeffrey,
Thank you for choosing Northern Brewer! That beer should finish at a gravity of 1.018-1.021 due to the unfermentable lactose addition. I hope that this helps! Have a great day!HI guys! I was wondering where can I get the full instructions for this all grain?
NickBEST ANSWER: Go to Northern Brewer. Search for Chocolate Milk Stout. Click on the all grain kit. About the middle of that page click on Additional Information. Click on the "Click Here for Chocolate Milk Stout All-Grain Kit Brewing Instructions".How long can this be aged in a glass carboy?BEST ANSWER: I have made it several times and have kept in primary fermentation in a glass carboy up to 10 days, and in secondary fermentation with the cacoa nibs in a glass carboy for up to 4 weeks.If I add coco powder to flame out, would this help intensify the chocolate flavor while adding the nibs to secondary? If so, how much coco powder do you recommend adding?BEST ANSWER: It depends on what you like for a flavor. The amount provided in the kit is probably a standard flavor profile for what most people like. If you want more add some at flameout but remember it's easy to fall off the cliff. I like my beer to taste like beer with a slight chocolate residual flavor not chocolate with a beer flavor but if that's what you like go for it. I think if I wanted more chocolate I would add it with a flavoring at bottling and start with 1/2 what's recommended on the little bottle and taste it. It's real easy to fall off the cliff with that stuff too and what you wind up with is a fake gimmicky taste that easily recognized. I just did a peach sour using 20 lbs of peaches in a 12 gallon batch. It wasn't "peachy" enough for me so I added 1/2 the amount of peach flavoring. Now, It's exactly what I was trying to do. Cheers.What hops come with this kit?BEST ANSWER: Cluster hopsAnybody ever tried adding cherry flavoring?BEST ANSWER: We haven't tried that particular combination here before. But chocolate and cherry do generally go together. It might be worth trying. The flavor extract doesn't require any aging so I would recommend blending a small measured amount with beer from the secondary to get an idea of the taste. Scale up for the rest of the batch if it works nicely.
Gabe from NBIf I add it to the mash do I just add the powder in as is?BEST ANSWER: Yes, it would be added as-is to the mash.Do I boil the coca nibs in water before adding to secondary? Just toss them in? soaking in vodka is out.BEST ANSWER: You could steep them for a few minutes in some boiling water to sanitize, if you like. I would use just a small amount of water, then add the whole mixture to the beer.
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