Chocolate beer has been pretty popular recently.
I tried Renaissance Craftsman Chocolate Oatmeal Stout many times and it is an awesome beer.
It has full-on chocolate flavour and a hint of vanilla and coffee. I know many girls fell in love with the beer. (and guys)
Why can't I attract some of those girls?
So, I brewed chocolate beer with my friend, Dylan.
The base beer I picked was Imperial Porter.
Imagine the rich roasty, coffee, caramel flavour with the chocolate you love. It will be great.
Renaissance Brewery and many other people use the cacao nibs so I followed the trend.
I got the cacao nibs from Madagascar. The shop owner was telling me that Madagascan one would the best quality cacao I can get in Wellington. (The shop imports wine and other food stuff from France and Italy. Nice shop.)
I will add the most of these in the secondary, but to get the flavour in the beer I threw 100gram of cacao nibs in the boil (10 minutes).
I pitched the 3rd generation US-05 yeast and fermenting nicely at the moment.
By the way, this "3rd generation yeast", brewed 200IBU IIPA 9.5%, gone to my friend's brew and came back to mine. It was bit of fun, passing the yeast around.
Here's the recipe for the brew.
7.50kg Pale Malt (Maris Otter)
1.36kg Munich Malt
1.54kg Crystal Malt (250EBC)
0.61kg Crystal Malt (120EBC)
0.61kg Crystal Malt (60EBC)
0.31kg Chocolate Malt
0.15kg Black Malt
14 g Nelson Sauvin [12.00 %] - Boil 90.0 min Hop
14 g Nelson Sauvin [12.00 %] - Boil 60.0 min Hop
14 g Southern Cross [13.00 %] - Boil 30.0 min Hop
14 g Southern Cross [13.00 %] - Boil 15.0 min Hop
14 g Nelson Sauvin [12.00 %] - Boil 10.0 min Hop
100g Cacao Nib - Boil 10min
200g Madagascan Cacao Nib - secondary (dry hop.... I mean dry cacao)