Chocolate Milk Stout

[McKraken]

Chocolate Milk Stout - Sweet Stout (13B)Brewer   Kevin McFarlane

26.4 IBU (Tinseth)
Color   30.0 srm

Pale Malt (2 Row) US   9.000 lb   
Milk Sugar (Lactose)   1.000 lb   
Chocolate Malt (US)   12.000 oz   
Cara-Pils/Dextrine           4.000 oz   
Black (Patent) Malt   4.000 oz   
Crystal 120            4.000 oz   
Fuggles   4.5%           1.000 oz   60.000 min   
Willamette   5.0%           1.000 oz   30.000 min   
Cocoa Powder           7.000 oz   15.000 min

Yeast: Wyeast 1084 Irish Ale   

Brew Date 2013-04-01
OG   1.059   
FG   1.020   
ABV   5.07%

Been drinking this tonight.  My first All grain stout.  There is some astringency from the black patent malt, but it isn't overpowering since there is plenty of sweetness from the lactose.  The chocolate flavour is barely noticeable to me, but it's still more chocolatey (but less sweet) than Young's Double Chocolate Stout.  The head retention is terrible, probably from the fat content of the no-name cocoa powder.

[brew]

This sounds interesting - should bring some to the AGM next Saturday if you can make it...

[chrismccull]

This would be really good on beer gas through a stout faucet.

[McKraken]

This sounds interesting - should bring some to the AGM next Saturday if you can make it...

I bottled a litre of this and my Chinook IPA for the AGM.  I'm looking forward to actually having something to offer at a meeting!!

[pliny]

McKraken, Good job.

After three or four attempts, I'm still looking for that velvety smooth taste that comes from the Youngs Double Chocolate Stout and it's tough. Funny, I had a Youngs last night and it's still as satisfying as the first time I had it.

I see you put a pound of lactose in yours. I think the general-tolerable guideline is about a pound for 5 gals.

The astringency you're describing could be coming from the cocoa powder.
I know I've had some chalky taste from the cocoa powder and I don't use that ingredient anymore.
Also depends on when you added the cocoa powder during the boil it and how you added it.
Ex: Did you just put the cocoa powder directly in the boil or did you take a cup or wort from the kettle and mix the cocoa powder with the wort, stir and then dump in the boil, etc.

Can't wait to try it.

[jeffsmith]

I've given up using cocoa powder in my chocolate milk stout and use cocoa nibs now. I add 5 or 6 oz in the keg. Gives a really deep chocolate flavour without that risk of chalky/milk chocolate taste.

[pliny]

I've given up using cocoa powder in my chocolate milk stout and use cocoa nibs now. I add 5 or 6 oz in the keg. Gives a really deep chocolate flavour without that risk of chalky/milk chocolate taste.

Same here, don't use the powder anymore.
I use nibs as well. I add it to the fermenter after the vigorous fermentation is complete and leave it there for a week. Also found some liquid chocolate extract that I put in there as well.