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- 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 / 5.0141 ReviewsIt is a very tasty stout with just the right amount of chocolate.March 11, 2018Purchased
2 months agoRough startFirst off - Good drinkable Stout. It got off to a rough start for us, blowing the bubbler and speckling the ceiling and walls. Learned to use blow off tube to prevent this.March 8, 2018Purchased
1 month agoVery enjoyableThis was my first stout that that I have brewed. The only thing I would change is to add more cacao nibs. I do plan on brewing this one again. With the cacao nibs, I had soaked them in some Vodka before adding them to the fermenter, for 3 days.March 4, 2018Purchased
2 months agoSoak the nibs in vodkaWhen I opened my fermenter ready to keg, I found a nasty pellicle! Everything was fine a couple weeks before when I added the cacao nibs. Shared my discovery on some brew forums and got quite a bit of feedback that I should have soaked the cacao nibs in vodka to help sanitize. Might want to add that to the instructions...
I kegged the beer anyway to salvage what I could. It was not the desserty, chocolatey milk stout that I was expecting, but tastes more like a Guinness. So not a bad beer, but just not what I was anticipating.February 26, 2018Purchased
3 months agoI would suggest more nibs in the boil as well as the 2ndary - not enough chocolate flavorJanuary 16, 2018Purchased
5 months agommmmmBrewed this and was a little skeptical. The longer it sets it seems the better it gets.November 24, 2017Purchased
1 year agoPrimary FermentationMy second brew of this stout. Found both primaries slow after initial fermentation. After racking, I added another package of yeast along with a yeast energizer to batch. Those combinations along with a temperature of 75F, brought the fermentation back to life. End result - nice, chocolate stock.November 2, 2017Purchased
5 months agoMy absolute favorite Stout! So smooth and delicious after proper aging. I also add PB2 into secondary to some batches.October 11, 2017Purchased
6 months agoFavorite kit to buy.This is my most requested beer to brew from friends. Very consistent flavor and qualityJuly 19, 2017Purchased
8 months agoNot what I expected but very satissfiedBy no means does this beer taste like chocolate milk like some of the reviews would lead you to believe. But have no doubt, this is a really good beer. It has a much stronger coffee flavor than expected but it's still mild and pleasantly smooth. You get the chocolate as a nice afterfinish and none of the burnt flavor you get with many stouts. I hope I can refrain from drinking it this summer so I can enjoy it this fall.
After reading many reviews I did decide to sanitize the nibs. I soaked them in vodka for about 36 hours, then poured the vodka in the fermenter and bagged the nibs in a muslin bag. My local brewshop recommended that because the nibs can clog your autosiphon and I need to use that since I bottle.July 8, 2017Purchased
1 year ago
- Browse 30 questions Browse 30 questions and 63 answersWhat's the average alcohol percentage with this stout?BEST ANSWER: Cory,
the average ABV will be around 4.8%Are the cacao nibs supplied with thist kit roasted? Or do I need to roast them?BEST ANSWER: I did not roast them when I made mine and the kit came out awesome (there was no special prep needed in the recipe that I can remember)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: The hops are packaged by the oz, so some recipes have leftover hops that are not used.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: Mine finished right around there! The lactose adds about 8 gravity points in a 5 gallon batch.Is it best to ferment this beer at a higher temp, 72-74 degrees?BEST ANSWER: This one, like most ales, performs best somewhere between 66 - 72 ish degrees. Personally I would consider 74 degree my upper limit, as the beer warms up as it ferments (the yeast metabolizes and raises the temp) and when you get warm fermentation tends to lead to less-than-awesome beer. Off flavors (recall that fermentation produces substances other than just ethanol, and warm ferments tend to have more of the fruity esters and weird -hyde alcohols that may be a bit off putting in a chocolate milk stout) are common and because of the original gravity of the beer, warm fermentation may be difficult to manage, even with a blowoff hose.
Bottom line: recommend something more in the 68 +/- 2 degree range. The end result is a really great beer if you like rich dark beers. Happy brewing!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.Where do i find the OG and FG in your kits? Every other kit i have used gives these numbers.BEST ANSWER: Northern Brewer prints the OG in bold print just under the beer description on the Instruction Document that comes with the kit. (In the case of Chocolate Mild Stout it's printed as 1.051.) The FG is not listed, so you'll need to measure that yourself with a hydrometer or refractometer and table.
I have found that you can often get a higher OG if you get all of the extract out of the bottle. Last time I did this beer my OG was 1.060 and FG was 1.020.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.
CharlesAbout what Ibu does this run?BEST ANSWER: The estimated IBU ran about 50 to 60 given the hops that came with the kit and the batch size. The hops were 1 oz of Cluster (7.2 AA) 60 minutes and 1 oz of Cluster and 1 oz of Tettnang (3.4 AA) at 30 minutes. It is enough bitterness to balance the Chocolate and lactose. I brewed this back in 12/15 and my notes were sub-par.Been in the primary for 2 weeks. About to transfer to secondary, should I add the cocoa after the transfer? Wait 2 weeks after the transfer and then add cocoa for a total of 4 weeks in the secondary?BEST ANSWER: I waited a week, then added the nibs. Then waited two weeks before bottling. Super yummy.Been in the primary for 2 weeks. About to transfer to secondary, should I add the cocoa after the transfer? Wait 2 weeks after the transfer and then add cocoa for a total of 4 weeks in the secondary?BEST ANSWER: Yes, you can add cocoa after the transfere for total of 4 weeksI'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.Anyone ever soak the cocoa beans in Jim Beam vanilla whiskey before putting into the secondary?Can this be used with the 1 gallon go pro kit?