Chocolate Orange stout

[critch]

Raw cocoa powder is not high in fat. Chocolate is, as it is made with vegetable oil and/or milk. Hence why i recommend cocoa powder rather than chocolate or anything else.

I didn't experience any head retention problems with cocoa powder.

most cocoa powder is 23% fat mate....

ive just put 10 kilos into a stout with vanilla (393 gallons!),you can taste the chocolate but the head fades fairly quickly .ive put the equivalent of 250g per firkin in

[dave-o]

From G&B Website:

Total Fat 2 %

To put this is prespective, oats are about 7% fat.

[Manx Guy]

I too thought that cocoa powder is high in fat...

However I have since learned that 'true' cocoa powder is made only from the cocoa solids which are the lower fat portion of the bean. Apparently its the cocoa butter that is added to chocolate that 'adds' the fat content...

You live nad learn....

Dave I did take you comments as ( I beleived at the time) they were intended...

I have plans for a Maple mild, which I'll brew in early september.... so I encourage experimentation....
I will use some genuine maple syrup at the end of the boil and possibly prime with more maple syrup - should turn out good, certainly wont ruin the mild!
Cheers!

Guy

[Bignige]

As brewer of Brentwood Brewing Co's award winning Chockwork Orange perhaps I can shed some insight into the thinking behind our beer.

The chocolate is derived from chocolate malt alone and the hint of orange, which incidentally is more for bitterness/background than overall flavour, does come from the fruit and not hops. We didn't want a Terry's Chocolate Orange in glass though others have gone down this route and I am not sure it is successful. Ours is not a stout or a porter but more an old ale.

The oranges are added in 3 stages and the complex flavours develop over months not weeks.

The quality of the oranges we have discovered is extremely important and the flavour of juice is usually a very good indicator.

I can't reveal our recipe but wish you luck.

Cheers

Nige

www.learn2brew.co.uk

[smdjoachim]

nige said

The oranges are added in 3 stages and the complex flavours develop over months not weeks.

The quality of the oranges we have discovered is extremely important and the flavour of juice is usually a very good indicator.

Do you use the peel ,pulp or juice?Or a mixture.
I have used pulp in a wheat beer with success.

When i come to bottling "Jaffa cake stout", i will experiment by adding a few mls of Cointreau to get a more pronounced orange flavour.
Then save for Christmas.

The chocolate is derived from chocolate malt alone

I find chocolate malt gives the bitterness for the chocolate but no chocolate flavour.So i supplemented it with a bit of cocoa powder just to get a hint of chocolate sweetness.

I know this beer won't appeal to everyone,but that's the beauty of homebrewing .

Simon

[salnajjar]

I'm interested in doing something like this myself. My wife has a kilo of raw cocoa power from when she was trying to make chocolate (we have the nibs and a mahusive tub of cocoa butter too).
What yeast would people recommend for this style of stout? Also, any thoughts about adding some lactose for a milk chocolate orange stout?

[smdjoachim]

yeast i used was wpl23 burton for 4 gallons and nottingham for 1 gallon

[smdjoachim]

Quick update
5 gallons now in bottles.Chocolate taste certainly there in the background and the orange flavour behind that .After a taste and a bit of experimenting to push the orange flavour forward i added 7 ml of cointreau to each bottle and primed it with 15g per gallon of brewing sugar.
Just have to wait a month or 2 to see if I'm onto a winner

[dave-o]

What was your final recipe?

I think the cointreau will work well. I'm sure i'll get slated for this, but Amaretto also works great in a stout.

[smdjoachim]

Recipe

Maybe use first gold as you suggested and up the marmalade and orange peel but i think the Cointreau will get the orange flavour and aroma