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My Other Neighbor Cocoa-ro Chocolate Stout

My Other Neighbor Cocoa-ro Chocolate Stout

Russian Imperial Stout • Extract • 5 gal

The Inebriati

A take on the original My Neighbor Cocoa-ro created by Hentai-brau. This is a deep, rich and velvety monster. Soft chocolate flavors up front with intensify with aging. Brown head. Malty-deliciousness for our DLD friends. Kinda ridiculously huge, but that's half the fun!

December 29, 2009 pm 05:31pm

4.0/5.0 1 rating

Ingredients (Extract, 5 gal)

  • 0.75 lbs Belgian Chocolate Malt

    Belgian Chocolate Malt

    Adds a nutty flavor, Brown Ales

  • 0.5 lbs Crystal Malt 120°L

    Crystal Malt 120°L

    Pronounced caramel flavor and a red color. For stouts, porters and black beers.

  • 0.5 lbs Black Roasted Barley

    Black Roasted Barley

    Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.

  • 0.25 lbs American Black Patent

    American Black Patent

    Provides color and sharp flavor in stouts and porters.

  • 0.5 lbs Dextrine Malt

    Dextrine Malt

    In light-colored beers to give additional body. Adds richness without color.

  • 0.5 lbs 6-Row Brewers Malt; Briess

    6-Row Brewers Malt; Briess

    Mild grain malty flavor. Characteristics & Applications: • Base malt for all beer styles • More husk than 2-Row Brewers Malt making it well suited for high adjunct brewing. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • 6 lbs Dry Light Extract

    Dry Light Extract

    White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.

  • 6 lbs Dark Dry; Northwestern

    Dark Dry; Northwestern

    Generally, for dark beer, oktoberfest, bock, doppelbock, brown ales.

  • 1.5 lbs Lactose

    Lactose

    Adds sweetness and body. Use in sweet or milk stouts.

  • 3 oz Fuggle - 4.8 AA% pellets; boiled 60 min

    Fuggle

    Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.

  • 1 oz East Kent Goldings - 5.0 AA% pellets; boiled 5 min

    East Kent Goldings

    Mild, slightly flowery.

  • 1 lb Chocolate (bittersweet bakers) - dark, non-dairy chocolate (omitted from calculations)

    Chocolate (bittersweet bakers)

    Chocolate liquor to which sweeteners and cocoa butter have been added. Also known as dark chocolate. According to government standards, it must contain at least 35 percent chocolate liquor. Its fat content averages 27 percent. Tastes rich and smooth. Strongest chocolate flavor with minimal dairy or milk flavor. Flavor depends on cocoa bean blend rather than dairy ingredients.

  • 2 ea Vanilla (whole bean) - vanilla extract (or one bean) (omitted from calculations)

    Vanilla (whole bean)

    Vanilla Beans have a sweet, perfumed aroma with a woody or smoky flavor. Pure Vanilla Extract has a similar aroma. Vanilla Beans are the long, greenish-yellow seed pods of the tropical orchid plant, Vanilla planifolia. Before the plant flowers, the pods are picked, unripe, and cured until they're dark brown. The process takes up to six months.

  • White Labs WLP002 English Ale

    White Labs WLP002 English Ale

    A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, and English style stouts. This yeast will leave a beer very clear, and will leave some residual s

Notes

Made a rum-tincture of vanilla beans and added to secondary. Chocolate melted, mixed with a touch of dark rum and added at flame-out.

Style (BJCP)

Category: 13 - Stout

Subcategory: F - Russian Imperial Stout

Range for this Style
Original Gravity: 1.120 1.075 - 1.115
Terminal Gravity: 1.022 1.018 - 1.030
Color: 39.5 SRM 30 - 40
Alcohol: 13.1% ABV 8% - 12%
Bitterness: 50.2 IBU 50 - 90

Discussion

BuffaloBob

How is it looking?

2010-02-15 12:49am

I plan on starting an Imperial Chocolate Stout this march or april, and I'm concerned that the fat in the chocolate might do something funny to the beer. How is your batch looking? Is there any separation of oil at the top of the wort? Did the chocolate dissolve completely, or settle out? Thanks very much for any advice you can offer.

The Inebriati

So far, so good

2010-02-17 10:58pm

While I will certainly admit that there is no real head to speak of, there are also no oil-slicks on the surface =) The quantity of alcohol is probably helping to keep the oils semi-soluble. I am noticing that there is a bit of turbidity which may be related to the chocolate, but may also be related to the high OG.

The Inebriati

Update

2011-02-13 11:38pm

The high alcohol appears to have really impacted the yeast. Even after 6 months, the carbonation is little more than a whisper. I will be adding a champagne yeast starter at bottling next time. The high gravity, sweetness and thick mouth-feel mean that this brew has a distinct "hot cocoa" character. One person actually questioned whether this was beer... and then asked for another. There is a intense plum-cherry note sitting on top of the roasted grains and chocolate. Hops are mostly over-shaddowed. In hind-sight, there was no real need for the lactose. Similar to Three-Floyds Dark Lord, but not quite as bitter or carbonated. The strong fruit notes are similar however.

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