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Brews & Views Bulletin Board Service * Brews and Views Archive 2003 * October 30, 2003 * Irish Stout into Chocolate Stout...... after primary < Previous Next >

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Ibarra chocolate?chumley10-13-03  10:41 pm
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Matt Harrington (172.167.165.146)
Posted on Monday, October 13, 2003 - 12:31 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Hi, I brewed an Irish Stout today with the intentions of having a classic stout. But now, a tad late, I want to make it into a chocolate stout. I have 4oz of unsweetened dark baking chocolate. How might I add this? or would it be better to try powdered chocolate when I go to the secondary? Anyone have any ideas? thanks
 

Steve Pierson (63.187.169.28)
Posted on Monday, October 13, 2003 - 03:03 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Matt - Check out the article in the link below. Scott Russell lists some recipes where creme de cacao is added at bottling time. That might work for you in this case. I have used baking chocolate in stouts, but I always added it to the wort and boiled it.

http://www.byo.com/feature/333.html

There are chocolate extracts available as well. There is a clone recipe for Rogue chocolate stout in a recent issue of Zymurgy that used this method. I believe these extracts can be added at any time during the brewing process. Never used them myself.

Hope this helps.
 

Jim Keaveney (152.163.252.67)
Posted on Monday, October 13, 2003 - 09:22 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have only used the powdered stuff. boiled a little water and mixed it in for 10 min or so. then cooled and added to 2ndary. worked out well. a lot of it sunk to the bottom of my carboy but there was plenty of flavor in the finished beer. of course, you know that stuff is quite bitter. i added lactose along with the cocoa powder. a chocolate milk stout.
 

Matt Harrington (172.164.166.89)
Posted on Monday, October 13, 2003 - 09:53 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Jim, How much powder did you use? I have never made a chocolate beer so I'm not sure on amounts to use.
 

Jim Keaveney (64.12.97.9)
Posted on Monday, October 13, 2003 - 10:00 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

i used an 8 oz can of that Ghiraldi(sp?) powder for a 5 gallon batch. that might be a bit much, especially in a dry stout and if no lactose is used. it would probably be too bitter.
 

Matt Harrington (172.164.166.89)
Posted on Monday, October 13, 2003 - 10:16 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I want a definite chocolate taste, so would it be better to use some sweet powder w/ mostly unsweet? or just go less on the unsweetened?
 

Bill Pierce (24.141.63.119)
Posted on Tuesday, October 14, 2003 - 01:17 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Don't use Nestle's Quik or other sweetened chocolate powder. The sugar will merely ferment, thin the body and not contribute any sweetness.
 

Brandon Dachel (63.238.222.190)
Posted on Tuesday, October 14, 2003 - 11:33 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

> I want a definite chocolate taste

Two suggestions come to mind.

1) Don't screw with the current batch and just make another one.

2) Pour some quik into the glass before pouring beer into it. Viola! Chocolate flavored beer!

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