Brewing companies like Peak Organic, Night Shift and Slumbrew have used our cacao nibs to brew beers with a bold cacao flavor, which inspired us to create a batch of our own. In late December, we decided to experiment with a milk stout. Some describe milk stouts as similar to cream in your coffee. Milk stout is a full-bodied beer containing lactose, a sugar derived from milk. Just a few months later, we cracked into this dark and creamy brew for a tasting. The result was a sweet, rich stout with a hint of roasted cacao nibs.
Brewed By: Jeff Holden
10 lbs British Pale (Halcyon)
1 lb Black Patent
12oz Crystal 90
8oz Pale Chocolate
1lb Milk Sugar
1.25 oz Kent Goldings (60 min)
.25 oz Kent Goldings (15 min)
3oz Taza Chocolate Roasted Cacoa Nibs
2 whole vanilla beans, sliced in half lengthwise
WLP007 - White Labs Dry English Ale Yeast (8oz slurry)
1. Single infusion mash at 151º F.
2. Boil for 60 minutes.
3. Allow primary fermentation to finish, then rack to a new container for secondary.
4. Sanitize the cacao nibs and vanilla beans in inexpensive vodka for 10 minutes. Strain through cheesecloth, wrap and tie off, and add to secondary for one week. Carbonate in bottles or keg to 2 volumes.