Chocolate Orange Imperial Stout

[chris2012]

Just wondering if anyone could give me a few pointers for a Christmas beer I'm planning, i'm thinking an 8-9% Chocolate Orange Imperial Stout

For the orange, I'm thinking of using 4 orange zests at flameout (they seem to use 2 in http://www.northernbrewer.com/le-petite ... lty-grains
but I figure for a stout I'd need some more)

For cacao nibs i'm thinking of using 7 oz, they say 6-8 oz in http://www.homebrewtalk.com/showthread.php?t=113143 I'd probably get the raw nibs from the malt miller and lightly roast in the oven.

I'm also thinking of throwing in some lactose once it's fermented, but I figure I can sweeten to taste.

[BrannigansLove]

Holland & Barrett sell cacao nibs.

[chris2012]

Neat. I just found this too - http://www.bean-to-bar.co.uk/Products/D ... LUK.NIBUC1 which seems a decent price, and they roasted too.

Can always attempt to make some chocolate with the remainder

[WalesAles]

Going to try this with a Coopers Stout Kit and 2 Terrys Chocolate Oranges finely grated.
I know this is an AG Forum but I like to pick up ideas from anywhere.
I hope you don`t mind a lowly Kit Brewer coming on to your Posh Forum!
Off to the Tap Room now to read up on Smoked Ham Ale!

WA

[chris2012]

Hehe, watch out for Terrys Cheeky scamps have just shaved off 10% of the chocolate.

[alix101]

Might be slightly cheating but most super markets do a natural orange extract for baking. ...It smells incredible and is prominent after cooking, I've been tempted to put some in an ipa ...just a thought.

[john luc]

Do a little bit more research I'd suggest as I recall reading other Brewers finding that cacao nibs brought more bitterness than chocolate to their beers

[Hanglow]

Fat free cocoa powder might be good for the chocolate flavour

[Sadfield]

Do a little bit more research I'd suggest as I recall reading other Brewers finding that cacao nibs brought more bitterness than chocolate to their beers

Probably as its cocoa in its rawest form, maybe some sweetening with lactose might temper the bitterness and bring out the flavour. Pretty much as is done to convert cocoa into milk chocolate.

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[chris2012]

That's interesting wrt to the cacao nibs, I'll keep reading about how much chocolate flavour they bring compared to powder.

I just had an idea that I could buy a couple of bottles of stout, and compare adding a small amount of each in each bottle and leave for a couple of weeks.

[Bunglebrewsbeer]

Like the sound of this beer. Will keep my eyes peeled for a recipe you come up with.


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[chris2012]

I was speaking to a brewer today who mentioned they use cocoa husks, for a chocolate flavour, as they don't have fat, so I'm just looking
into getting some of those too now

[Digby]

I was speaking to a brewer today who mentioned they use cocoa husks, for a chocolate flavour, as they don't have fat, so I'm just looking
into getting some of those too now

I do like the sound of that. Doing a quick search online it looks like folks have added to the mash, steeped at the end of boil or used them during fermentation.

I would be tempted to go for the steeping option as my mash tun will be brim full of grain for a big beer like RIS and no room to spare!

Regards,

Matt

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[charliemartin]

Might be slightly cheating but most super markets do a natural orange extract for baking. ...It smells incredible and is prominent after cooking, I've been tempted to put some in an ipa ...just a thought.

I would be careful with that. I had the same thought and used it in a chocolate orange stout with cacao nibs in the boil, but since it is quite oily it has a tendency to kill the head on the beer.

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[chris2012]

Just been playing with increasing amounts of orange zest, 2g / pint, seems to give me a noticeable
orangey flavour in a pint of 6% Guinness porter. Just awaiting on cocoa husks now, to play with.