Chocolate Imperial Milk Stout

[Beersnob]

hi there brewers, any thoughts on this recipe. Overall pretty happy with it, just not to sure about what cocoa powder to use. there are lots on the market. Any ideas?
cheers



Chocolate Imperial Milk Stout
Imperial Stout (20 C)


Type: All Grain
Batch Size: 45.00 l
Boil Size: 63.04 l
Boil Time: 60 min
End of Boil Vol: 51.04 l
Final Bottling Vol: 43.00 l
Fermentation: Ale, Single Stage
Date: 24 Apr 2018
Brewer: Mark
Asst Brewer:
Equipment: 98Litre 60min electric BIAB March 2017
Efficiency: 70.00 %
Est Mash Efficiency: 76.2 %
Taste Rating: 30.0
Taste Notes:
Ingredients
Amt Name Type # %/IBU
15.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 82.0 %
0.90 kg Caramel/Crystal Malt - 40L (78.8 EBC) Grain 2 4.9 %
0.90 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 3 4.9 %
0.50 kg Black (Patent) Malt (985.0 EBC) Grain 4 2.7 %
60.00 g Warrior (ESB) [15.00 %] - Boil 60.0 min Hop 5 38.4 IBUs
2.50 Cup Chocolate (Boil 45.0 mins) Flavor 6 -
60.00 g Willamette [5.50 %] - Boil 45.0 min Hop 7 13.1 IBUs
1.00 kg Milk Sugar (Lactose) [Boil for 45 min](0.0 EBC) Sugar 8 5.5 %
5.0 pkg Nottingham Yeast (Lallemand #-) [23.66 ml] Yeast 9 -

Gravity, Alcohol Content and Color
Est Original Gravity: 1.090 SG
Est Final Gravity: 1.030 SG
Estimated Alcohol by Vol: 8.0 %
Bitterness: 51.4 IBUs
Est Color: 76.1 EBC
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 427.1 kcal/l
Mash Profile
Mash Name: BIAB, Full Body
Sparge Water: -0.00 l
Sparge Temperature: 75.6 C
Adjust Temp for Equipment: TRUE
Est Mash PH: 5.53
Measured Mash PH: 5.20
Total Grain Weight: 18.30 kg
Grain Temperature: 22.2 C
Tun Temperature: 22.2 C
Target Mash PH: 5.20
Mash Acid Addition:
Sparge Acid Addition:
Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 73.62 l of water at 74.1 C 68.9 C 60 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min

Sparge: If steeping, remove grains, and prepare to boil wort

Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a full body beer profile.
Carbonation and Storage
Carbonation Type: Keg
Pressure/Weight: 86.48 KPA
Keg/Bottling Temperature: 7.2 C
Fermentation: Ale, Single Stage
Volumes of CO2: 2.3
Carbonation Used: Keg with 86.48 KPA
Age for: 30.00 days
Storage Temperature: 18.3 C
Notes

 

[Bonenose]

I have used cacao nibs before and was pretty happy with the result.

 

[Beersnob]

I will consider that bonenose. Do you just throw it in? Don't have any experience with nibs

 

[Aarkhana]

I used cacao nibs in the fermenter after soaking them in vodka for 24 hours and chucked the whole lot in. Great result! Might need to rack off into a bottling bucket though or keep them in a hop bag as it caused hell for me when I bottled.

 

[Bonenose]

Yeah, pretty much as above. Roasted them before hand though, I think 10-15 mins at 150c, smell is awesome think I worked as much on smell as time in the oven. Not sure if I threw the lot in the fermenter or just the vodka, would need to check my notes for details. Also had vanilla in there which dominated to begin with but ended up with really nice choclate flavour coming through when that mellowed.

 

[Beersnob]

Thanks fellas. The recipe calls for putting it in the boil. I might stick to that and just use 100% cocoa powder. I do like the idea of the nibs in vodka, might try that on another brew one day.
cheers