Golden Java Chocolate Milk Stout - Round 3

>> Friday, April 29, 2016

Today I'm brewing the third and slightly modified version of my Golden Java Chocolate Milk Stout. This version will be donated and poured at the Mountain Brewers Festival in Idaho Falls this June. For details on the previous versions of this recipe, see the original post. This round I'm going a tad higher with the gravity with a target O.G. of 1.065. I'm using Full Pint malt in place of the Fawcett Pearl Malt, and Honey Malt in place of the Crystal 45. I'm also changing the hops a bit as well as the coffee in the coffee toddy. As with the previous attempts, this beer pays homage to Noble Ale Works' Naughty Sauce. Here's the recipe as I'm making it today:

8.75# Great Western Full Pint Malt
0.75# Flaked Oats
0.68 # Gambrinus Honey Malt
1.0 # Lactose (10 min)
12g Magnum (60 min)
14g EKG (10 min)
28g EKG (0 min)
Wyeast Yeast Nutrient
0.5 Whirlfloc
Coffee Toddy (at kegging)
The Bomb Tincture (at kegging)

Mash at 154F for 80 minutes, 90 minute boil, ferment at 65F.

Brew Water
Nothing fancy here. I filled the HLT with 8 gallons of carbon filtered tap water and diluted it with 3 gallons of RO water.

Brewing Notes
No issues during the brew session. I hit the target O.G. exactly at 1.065. Yeast was re-hydrated and pitched at 61F then gradually warmed to 65F.

Drew Way - The Bomb Cacao Nib & Vanilla Tincture
6 oz Vodka (I use Tito's)
1 Vanilla Bean, split and scraped and chopped into 3/4" lengths
3 oz TCHO Roasted Cacao Nibs
Mix the vodka and vanilla bean (and parts) in a tight sealing jar. Shake every day, several times, for 7 days.
After seven days, add the nibs for another 4 days, continue to shake
Strain out ad discard the nibs and vanilla bean bits.
Place the extract in the freezer overnight.
In the morning, carefully scrape out the fat cap of cocoa butter and discard. I've never really had any fat cap with the TCHO nibs. I'm not sure if the roasting renders out most of the fat or what.

Coffee Toddy
3 oz fresh ground Ethiopian Yirgacheffe
3 cups chilled RO water
Cold brew for 24 hours in the fridge with a French Press. Add at kegging/bottling.

Update 5/24/2016
I started on the coffee toddy last night. The plans are to get it kegged tonight and start carbing things up. This coffee smells amazing; tons of chocolate character. Thanks to my buddy Jeff who suggested and provided the Ethiopian Yirgacheffe beans for this batch. I went with 3oz in 3c of water this time. I'll probably dose it with 2/3 of the toddy and go from there. The Bomb tincture is also done and is chilling in the freezer. I used a stainless pour over coffee filter to strain out the nibs. My hope was that it would leave behind all the sediment. It did, but it also clogged quite a bit. Seems like a mesh somewhere between the super fine coffee filter and the not so fine kitchen strainer would work better.

Update 5/25/2016
I kegged this beer last night and it's currently chilling under pressure in my keezer.

Update 6/6/2016
This beer turned out really well and was a pretty big hit at the beer fest. It ended up being the first keg to kick, I think with 2 hours left in the fest. I wouldn't mind a little more coffee character. To me, this coffee had a lot of chocolate character, so paired with The Bomb tincture, chocolate was more prominent than coffee.