Chili Chocolate Stout

Defatted cocoa powder. You just blew my mind. Might try and source some

Cold pressed (raw) Cacao Powder.

It’s not a Stout, but we’ve made a ’Day of the Dead’ Chili Chocolate Black Lager -http://garageproject.co.nz/post/12090746692/day-of-the-dead

Cocoa powder went into the boil, along with Manuka Smoked Chipotle Chili, and then conditioned on raw cocoa nibs along with Agave Syrup for a slight secondary fermentation. We’ve brewed it twice now, and it’s had a great reaction.

Not a huge amount of specific detail in it, but we filmed the second brew: http://www.youtube.com/watch?v=ZOSdpabYU2I

FWIW: I made a habanero imperial chocolate porter awhile back and used vodka to make a habanero extract that I added to secondary. Took 2xmedium sized habanero’s, quartered, de-veined, and de-seeded them, soaked them in a few oz’s of vodka for 10 days at around 62F, then removed the peppers and added the hab. vodka to a 3 gallon secondary. The result was very nice. Noticeable pepper flavor with each sip, but you could actually drink a 12oz bottle without the heat building up on you too much. By the time you drank your second the heat was noticeably built. I had a buddy that brewed a stout, took two whole habanero’s, fire roasted them whole, then placed them whole into a 5 gallon secondary of stout. His beer had loads of heat and you wouldn’t really want to drink more than 1x12oz bottle if you could even get through that.