"Quad C" Recipe help needed...

[JimH]

I need help Borg!

SWMBO is asking for me to make a beer for her, and I don't know for sure the best ways to get the results I want. She wants a chocolate cream stout. The idea here is to get a chocolate stout that is sweeter, and creamier than a typical stout. I am thinking that a milk stout base with lactose will help it be sweeter than a typical stout. Adding in some oatmeal and maybe even a little wheat would help get a very silky mouthfeel. Now, real chocolate or artificial flavor?

It's a lot going on, but I think this might make a really good beer, one that will make SWMBO happy, and also, by extension, me happy.

Any input would be greatly appreciated.

[The_Professor]

I would think something like this.

[Beer-lord]

I'd skip the wheat, go with lactose and cocoa nibs, the Professor's idea is a good one as well.
Also, check out this thread for some info.

[MadBrewer]

Depends on what level of chocolate flavor you want. Cocoa nibs would be subtle but a can of unsweetened Hersheys Cocoa powder at the end of the boil is awesome.

[MadBrewer]

I make a Chocolate Coffee Porter now youn want to talk about a lot going on. Its also a beer for the wife and she loves it. Its almost time to brew it again.

[LouieMacGoo]

This was a recipe that someone in my homebrew club created and used to win a competition for our club at a brewery. It was huge hit at the competition and he makes it all the time for his wife.

Oatmeal Raisin Cookie Stout

[JimH]

Thanks for all the input guys! Now, the hard part. With all the input I have gotten I tried to create something that will work, so here goes, any help would be appreciated.

8 lbs Maris Otter
6 oz Roasted barley
8 oz Dark Munich
2 lbs Flaked/Roasted Oats (holy moly! is that right?? I got that from the oatmeal cookie recipe from Leigh) What is the difference/which one is better?
1 lb Lactose (to make it sweeter)

1 oz Magnum @ 60
.25 Kent Goldings @ 15

Have not decided on a yeast yet. Also, how would a scoop of Hershey's Milk Chocolate powder work at flame out? I want to steer away from the chocolate flavoring, it tastes artificial. And one of the reasons I am making this recipe is for the wife, who wants to have a stout which is not bitter on the back end, so I don't know how cocoa nibs would affect that part of the flavor profile.

I hope this is in the right direction.

[MadBrewer]

What size batch...5 gal? A scoop of cocoa powder wont add much flavor. It depends on how much chocolate flavor you want but a lot of recipes call for a whole 8 oz can for a 5 gal batch if you want it chocolaty.

[BlackDuck]

I did a chocolate stout quite awhile ago. It was a 5 gallon batch. I used 4 ounces cocoa powder on top of the mash before the sparge and 4 ounces with 15 minutes left in the boil. I also added 3.75 tsp of chocolate extract at bottling. It was definately chocolatey, but it wasn't overpowering.

[MadBrewer]

I use an 8 oz can at the end of the boil. Its smooth rich chocolate character but not over the top. Also something O have found to sweeten up the chocolate character and bring it out is a splash of hazelnut extract at the end of the boil...maybe 1/2 tsp.

[dbrowning]

I only use cacao nibs or dutched chocolate
dutched is much less acidic than hersheys chocolate

[mashani]

I use an 8 oz can at the end of the boil. Its smooth rich chocolate character but not over the top. Also something O have found to sweeten up the chocolate character and bring it out is a splash of hazelnut extract at the end of the boil...maybe 1/2 tsp.

FWIW: I've used 1 TBSP of pure vanilla extract in 2.5 gallons of chocolate stout and it was not too much. The vanilla also brings out the chocolate vibe. But make sure it's a pure extract, not artificial. Artificial extracts tend to get wonky.

EDIT: I use dutch processed cocoa powder too when I do it. Less fat = Better for beer making. Lots of fat and beer do not mix.

[MadBrewer]

Yeah it's interesting how a little Vanilla will bring out the Chocolate and vise versa, a little Chocolate can bring out Vanilla.

I have never used anything but the Hersheys stuff which has worked fine but thats something to keep in mind with the Dutch cocoa. Even though it's added at the end of the boil the flavor is mostly extracted from it sitting in the chocolate sludge that transfers over to the fermenter.

[mashani]

Hershey's cocoa powder is Dutch processed / low in fat.

[JimH]

OK, so I forgot the chocolate malt the first time. QBrew calls for an OG of 1.060, which is slightly high for the style, but should be okay.

8 lbs Maris Otter
6 oz Roasted barley
8 oz Dark Munich
2 lbs Flaked/Roasted Oats (holy moly! is that right?? I got that from the oatmeal cookie recipe from Leigh) What is the difference/which one is better?
1 lb Lactose (to make it sweeter)
1 lb Chocolate Malt

1 oz Magnum @ 60
.25 Kent Goldings @ 15

I think I will add a can of Hershey's cocoa powder at flame out.

Now, is 2 pounds of oats too much? and should I do flaked or roasted?