Golden Java Chocolate Milk Stout

A while back on one of The Sunday Session shows they were talking about Anomaly Milk Stout from Faction Brewing. It sounded like a really interesting beer and considering it's closer in color to a pale ale, it definitely defies the style guidelines. I haven't had a chance to try Anomaly, but right after Christmas we traveled to SoCal and I got to try Naughty Sauce from Noble Ale Works. I loved this beer and it was the inspiration to try to brew something similar.

For this recipe I'm using a blend of coffee from Jack Mormon Coffee Co (JMCC), one of our local roasters. By the way, the name of this company has always made me laugh. If you don't know what a Jack Mormon is, google it. I'll be using equal parts La Providencia and Cuarenteño from JMCC, per the cold steeping process found on the AHA website. I'm also using TCHO Roasted Cacao Nibs and a vanilla bean to create a tincture, The Drew Way, that will also be used in this beer. The end goal is a beer that will taste roasty with some residual sweetness, but that maintains a much lighter golden color compared to a traditional milk stout.

Since I may pick up some bitterness from the coffee and the nibs, I'm keeping the IBUs fairly low on this beer. Also, since my water is fairly hard, I'm using about three gallons of RO water in the HLT (10.5 gallons total to begin with). This is something I always do when I'm brewing a lighter colored beer. Here's the recipe as I'm making it:

8.5# Fawcett Pearl Malt
10 oz Flaked Oats
0.5# Dingemans Crystal 45
14g Magnum (60 min)
1.0# Lactose (10 min)
14g US Goldings (10 min)
28g US Goldings (0 min)
0.5 Whirlfloc
Yeast nutrient
WLP001 Cali Ale

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

Make tincture and coffee toddy and dose to taste at packaging time.

Brewing Notes

No issues to speak of. The color was pretty light. That's good because it will definitely pick up some color from the toddy and the tincture.

Update 2/11/2015

Fermentation is progressing as expected. I started on the tincture with the vanilla bean. This will go for about a week before adding the cacoa nibs to the tincture. I got an email from the AHA last night indicating I got all three NHC entries that I requested. If this one turns out as expected, I'll be submitting it to the competition.

Update 2/15/2015
I added the TCHO Roasted Nibs to the tincture yesterday. It smells awesome today. I can't believe I haven't tried this process sooner.

Update 2/25/2015
I went ahead and kegged this beer tonight. I went with the full volume coffee toddy (2 oz by weight of coffee into 16 oz RO water) as described in the Sept/Oct 2012 issue of Zymurgy. Based on the aroma coming out of the keg, I think it's safe to say this was a good starting point. For the chocolate tincture, I decided to start with 2 oz. I'll let this beer carb up and give it a taste test.

Update 3/27/2015
This beer turned out really well and is in the running for a club collaboration brew with Epic Brewing's The Annex. It didn't have quite as much chocolate character as I thought it would, but the coffee flavors and aroma are just about perfect; definitely noticeable, but the base beer comes through. I was thinking about entering this beer for NHC, but it wasn't quite ready in time to ship.

Update 5/9/2015
Went to Cali this past week and stopped by Noble. The Noble version is definitely less sweet than this one. I'm going to try tweaking this recipe a bit...for starters I'd scale back the lactose to somewhere between .5 and .75 # and the crystal to about .25#. The coffee character is about right. And just to reiterate, this won't be an exact clone, but it's pretty similar.

Update 11/22/2015
I re-brewed this recipe on 11/6/2015. A couple differences, I used Rahr base malt, cut back the lactose to .75#, and used Sierra Juarez and Cuarenteño from JMC.

Update 11/24/2015
Just stumbled across some updates to this thread on HBT with info from the brewers at Noble:

Good morning! For Naughty Sauce, no the coffee beans are not golden in color. If you use 2-4oz of fresh roasted ground coffee per 5 gallons, after fermentation, you'll get some deliciousness without a huge color pickup. You'll want to make the beer as light as possible because there is a little bit of a color pick up. For recipe tips, keep the IBU's in the 20's, add a bit of honey malt for flavor, use lots of oats and lactose to fill out the body. Our starting gravity is in the 1.050's. Good luck!

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Bacon Wrapped Smoked Meatballs

It's Super Bowl weekend and I figured I'd cook up something special for the game, Bacon Wrapped Smoked Meatballs. I'm actually making three different meatball recipes for the game, but this post will focus on this recipe.

I found the recipe here and basically cut it in half. Thanks Remmy, I think these are going to go into the regular rotation. Here's the recipe as I made it.

2.5 # Ground beef

1/4 # Smoked Gouda, cubed

3/8 cup Italian Panko Bread Crumbs

2 Eggs

2 Cloves Garlic, minced

2T Worcestershire Sauce

3/4 Cup Water

2T Onion Powder

2T Lawry's Seasoned Salt

2T Black Pepper, ground

2T Fresh Parsley, chopped

1# Sliced Bacon, cut in half

In a large mixing bowl, mix together beef, garlic, Worcestershire sauce, onion powder, seasoned salt, black pepper, and parsley. It's easiest to use your hands in a kneading fashion. In a separate bowl combine water, and eggs and beat slightly. Slowly add bread crumbs and continue beating/mixing. Add egg/bread crumb mixture to beef and spices and mix well.

Take a meatball sized portion and flatten it slightly and make a little pocket. Put a cube of smoked gouda in the pocket, then mold the meatball around it and roll it into a ball. Wrap half a slice of bacon around the meatball and secure with a toothpick. 

Smoke for 80 minutes at 230F. I used hickory as I think beef can stand up to the stronger flavors that come from this wood.

Notes: These turned out really well. I used a thick cut bacon. Next time I'll use thin as it should crisp up easier. I plan to put mine in the broiler before serving to crisp the bacon a bit. One other change, I'd probably cut back on the seasoned salt a little bit...maybe 1.5T. These things are rich. You'll want to eat a ton, but you'll probably end up taking a nap if you do. 

Ready to go into the smoker

Fresh out of the smoker

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Solera Project

If you read through a few of my posts, it's probably pretty apparent that I love sour beers. A recent article on homebrewtalk.com peaked my interest in trying something I hadn't tried before, a solera project. The basic idea is you sour age a beer in some kind of vessel, then you pull off a portion and replace that portion with fresh young beer. You repeat this process about once a year or so and you end up with a (hopefully) complex blend of various aged sour beer. Traditionally the vessel used for this was an oak barrel, but in the HBT article the author suggests using a sanke keg. A friend of mine offered up a sanke keg that had been sitting in his garage for years, so I jumped at the opportunity.

I brewed 10 gallons of lambic back in May of 2014 for Big Brew Day and I figured I'd use five gallons of it for the initial fill of the solera. The rest will come from another 10 gallon batch, 5 gallons of which will be fermented with a brettanomyces strain cultured from Crooked Stave St. Bretta and the other five with Roeselare. The base beer will be similar to the lambic recipe but with a few tweaks.

I decided to build a cart for the keg so I could easily move it if needed. I figured this would:

1. Make it easier on my back when I did have to move it.
2. Help to not disturb the pellicle or stir up sediment when I had to move it.
3. The added height will help when it's time to rack to a corny keg or bottling bucket.
4. I just need an excuse for a welding project every once in a while.

The cart is pretty simple, four legs, crossbars up top to support the weight of the filled keg and more down below to provide some structural support. Oh and casters of course so it's easy to move. 

For the keg itself I simply removed the spear, then fitted the neck with a #11 drilled stopper. The stopper fits perfectly and creates an airtight seal without having to modify the keg; simple, cheap, and should work just fine.

I'll store the solera in my basement utility room where it stays around 68F year round.

That's about all there is to it...except for brewing the beer of course.

Here's the recipe as I brewed it today:

7.0# Rahr Pale Malt
3.0# Dingemans Pilsner
3.0# Best Malz Chit Malt
6.0 Flaked Wheat
3.0 Pale Wheat Malt
168g Aged Hops (60 min)
Yeast Nutrient
St. Bretta dregs (for 1st 5 gallons)
Roeselare (for 2nd 5 gallons)

Mash at 149F for 20 minutes. Raise to 158F for 20 minutes.
90 minute boil
Ferment at 68F

Update 1/21/2015

Everything went fine during the brew session. I pitched the Roeselare without aerating while the brett half was aerated. The Roeselare half showed signs of fermentation within the first six hours while the brett half took about 36 hours to show signs of fermentation. If all goes well I'll be racking these beers into the solera in 2-3 weeks.

Update 1/26/2015

Both halves are progressing nicely. In the pic below, Roeselare is on the right and St. Bretta dregs are on the left. It might be hard to tell in the photo, but the Roeselare seems to have a lot more yeast and bugs in suspension, so it's a few shades lighter in color.

Update 2/1/2015
Activity has dropped off quite a bit in both, but there's a lot of yeast in suspension, so I'll probably be waiting at least another week before racking to the solera. 

Update 2/7/2015

The Solera is filled! I brewed another beer today so I figured since I was doing beer-related activities, I might as well fill the Solera. The St. Bretta version had dropped fairly clear. The Roeselare version was still a bit cloudy but activity seemed to have stopped. Before filling, I boiled some water in the Solera to make sure only the intended bugs were present. Now we wait a year and keep our fingers crossed.

Update 2/8/2015
Forgot to mention, I tossed in a few oak cubes from Flanders Red #3 to innoculate the beers with additional cultures.

Update 2/10/2016
Pulled a sample tonight and it's a pretty nice beer. Sourness is solid but it doesn't feel like it's melting the enamel off your teeth. I'll probably pull the first five gallons off this beer soon and put it on fruit.

Update 6/25/2016
I racked the first pull from the Solera into a keg last night. This will be named Solera Release #1. It's been sitting on 6.75lbs of red raspberries since April 12th. I'll force carb then probably bottle off the keg as I wasn't really planning on keeping it on tap. Raspberry character is fairly strong, but you can still pick up the character of the base beer. I didn't take a pH reading, but I'll do that soon. Just a guess, but I'd probably put it around 3.4. It's pretty tasty, so I'm happy with the first iteration off the Solera.

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