Post Number: 144
|Posted on Friday, October 15, 2004 - 08:08 pm: ||
I am going to make a cherry/chocolate stout for Christmas and I am interested in getting your thoughts on the best way to add chocolate to the beer. I have seen recipes where chocolate is added right in the boil, where chocolate has been added in the secondary, and wheer powdered coco was added in order to avoid the oils in the chocolate.
Does anyone have any success stories you are williing to share? In using real chocolate, what works best?
Post Number: 833
|Posted on Friday, October 15, 2004 - 08:19 pm: ||
I vote for adding unsweetened powdered cocoa (I like the Ghirardelli brand) at the end of the boil. One 10 oz. tin is about right for 5 gallons of a stout.
Post Number: 246
|Posted on Friday, October 15, 2004 - 08:48 pm: ||
First of all, I *can* read, and I did read that you asked about real chocolate.
However, have you considered just using chocolate malt? It has plenty of chocolate character. Just a thought.
Post Number: 44
|Posted on Friday, October 15, 2004 - 08:59 pm: ||
I have done a Cherry Chocolate myself, Scott, and I used an 8 ounce tin of organinc cocoa at the begining of the boil.
A social drinker in New Hampshire would be an alcoholic anywhere else.
The Otter Himself
Post Number: 620
|Posted on Friday, October 15, 2004 - 09:11 pm: ||
Ian, an employee made a cherry stout one time using cherry soda flavor. It had a VERY distinctive chocolate covered cherries flavor.
Post Number: 4
|Posted on Friday, October 15, 2004 - 09:46 pm: ||
I made an excellent extract chocolate stout about 15 months ago. I added 8 ounces of unsweetened baking chocolate with 30 minutes left in the boil.
I've also read that powdered cocoa is the best way to go, but that chocolate stout I made is one of the best beers I ever produced and I normally brew all grain.
Not an overwhelming amount of chocolate flavor but just right.
Post Number: 259
|Posted on Friday, October 15, 2004 - 10:22 pm: ||
Recent BYO has an article all about using chocolate in beer.
Post Number: 221
|Posted on Friday, October 15, 2004 - 11:27 pm: ||
If I recall the BYO article correctly, most importantly, use chocolate with minimal fat (cocoa butter) content.
Post Number: 1180
|Posted on Saturday, October 16, 2004 - 04:19 am: ||
The new article isn't web accessible yet - here is one from the archives.
You don't stop laughing because you grow old, you grow old because you stop laughing.
Post Number: 109
|Posted on Monday, October 18, 2004 - 12:35 am: ||
Well I used Lindt Truffles. They are loaded with fat. I added them to the boil (about 8-10 of them) and it made my stout oh so tasty. It was a total success!
Post Number: 120
|Posted on Monday, October 18, 2004 - 03:32 pm: ||
i used hersheys baking chocolate in the boil....along w/ real vanilla beans soaked in vodka in the secondary.
used my usual oatmeal stout recipe.....now i've got chocolate oatmeal stout! took a while for it to "get right" ...but it is real good now. serve on nitro if possible.
Post Number: 189
|Posted on Monday, October 18, 2004 - 04:25 pm: ||
I scored a 42 for my Chocolate Cherry Stout in a recent competition. I did not use any chocolate in the recipe. I used ~8% chocolate malt in the grain bill and 3 whole vanilla beans added to the secondary. While the beer was young it had a very strong chocolate flavor, but that faded with age.
I have heard of some people using Cocoa Nibs (an internet search will find several varieties). These nibs should work pretty good for brewing.
Post Number: 847
|Posted on Monday, October 18, 2004 - 04:51 pm: ||
A number of years ago a neighbor did some landscaping and used cocoa hulls as mulch. They had a wonderful chocolate aroma that was very enticing. I considered using them for brewing. At the time I was a newbie and asked about them at the LHBS. The proprietor said he had no idea if they could be used but cautioned that caustic chemicals could be used in the refining process. I went so far as to steep a small quantity in hot water and carefully taste the "tea." Of course there was no sweetness, but I didn't get sick and there was a noticeable chocolate character. However, I never got the courage to actually use them in a beer.