Newest Threads

MZRIS · 08-13-2012, 02:11 PM

My buddy did a white chocolate stout and melted about 1lb of white chocolate in a pan, and then poured that into his carboy. he then quickly swirled the chocolate around in the carboy creating a nice thin layer on the bottom and almost 1/4 way up the carboy. he then transferred his wort into that carboy for primary fermentation. The final product had lil pieces of white chocolate particulate suspended in the beer. Very tasty!!

bigbeergeek · 08-13-2012, 11:14 PM

Quote:

Originally Posted by MZRIS

My buddy did a white chocolate stout and melted about 1lb of white chocolate in a pan, and then poured that into his carboy. he then quickly swirled the chocolate around in the carboy creating a nice thin layer on the bottom and almost 1/4 way up the carboy. he then transferred his wort into that carboy for primary fermentation. The final product had lil pieces of white chocolate particulate suspended in the beer. Very tasty!!

Yikes! That's quite a bit of fat in the beer, no? I would have been quick to taste it...

shanek17 · 08-17-2012, 03:23 AM

Quote:

Originally Posted by MZRIS

My buddy did a white chocolate stout and melted about 1lb of white chocolate in a pan, and then poured that into his carboy. he then quickly swirled the chocolate around in the carboy creating a nice thin layer on the bottom and almost 1/4 way up the carboy. he then transferred his wort into that carboy for primary fermentation. The final product had lil pieces of white chocolate particulate suspended in the beer. Very tasty!!

white chocolate... weird never heard of such a brew! I can still remember being a kid on easter morning and chowing down on a white chocolate easter bunny

Probably not something I would put in my brew lol

I was reading a health website about chocolate and they mentioned about white chocolate not even being real chocolate at all.

MZRIS · 08-17-2012, 12:18 PM

Well i got to say it was a very tasty brew the white chocolate bits complimented the stout's flavor profile and balanced out the hoppy bitterness. it was like a sweet stout really. The mouth feel was great and the white chocolate bits seemed to melt quickly in your mouth so the flavor was throughout the sip and a particularly great after taste.

gwdraper4 · 08-21-2012, 12:44 AM

Quote:

Originally Posted by shanek17

I was reading a health website about chocolate and they mentioned about white chocolate not even being real chocolate at all.

You are right...white chocolate is actually cacao butter, sugar, milk solids, and salt where the sugar actually makes up about 50% of the weight. My guess is that during fermentation the sugar fermented out leaving some of the milk solids and cacao butter, which would remain slightly chunky throughout the process. Very interesting experiment.

**Herky21** · 10-09-2012, 06:50 PM

Quote:

Originally Posted by gwdraper4

I've used cacao nibs, dark baker's chocolate, and chocolate powder. Here are my experiences:
-Chocolate Powder: Came in a Ghirardelli canister. Added 1/3 pound at flameout in a porter. Fermenter looked really "gunky" and murky, but the final flavor was pretty decent...not great, but decent
-Baker's Chocolate: Added a medium sized bar (chopped) at the end of boil. Pretty much the same experience as the powder, but the flavor was a little more true chocolate flavor.
-Cacao Nibs: Added 4oz. like a dry hop and left in for 7 days. Really nice aroma and very dark chocolate taste. This is my favorite way to impart chocolate flavor and aroma. I think a combo of this and baker's chocolate at flameout would be really nice.

Cheers!

Thank you for posting this. I have a stout going that I'm going to add chocolate into in the secondary. I'm planning to dissolve a 4 ounce bakers bar [100% cocoa] into either one cup of dark rum or 1 cup of bourbon, and age that with 2 vanilla beans to be added to the secondary with 1 cup of cold pressed coffee. Then at bottling, I am going to add about .60-.75 oz. of chocolate extract. I will incorporate nibs after reading your post, probably 2-4 oz. for dry hopping, depending on the flavor of my homemade extract after its mixed in the wort for a week or so.

*I have a dry stout, about 7% alcohol, with 1 pound of chocolate malt in the grain bill.

Do you know how big your medium sized bar was?

also, do you remember the brands of either the baker's bar or the nibs? I found a Ghiradelli cocoa bar that seems like it would work well.

meltroha · 10-21-2012, 02:00 AM

Does anyone know how much adding chocolate to the boil will raise the abv by? My recipe making program doesn't have chocolate as an option, or I can't find it.

sfrisby · 10-21-2012, 03:27 PM

Quote:

Originally Posted by meltroha

Does anyone know how much adding chocolate to the boil will raise the abv by? My recipe making program doesn't have chocolate as an option, or I can't find it.

Did you ask this question recently. I remember reading this exact question not too long ago somewhere. If there is no sugar being added(I.E.nibs or powder) then it won't change the ABV. No sugar to ferment.

**Coastie** · 11-17-2012, 11:31 AM

I'm getting ready to make a milk chocolate stout and have 4 oz of nibs. I've seen some people make a tincture witch vodka and others just dump them into secondary. Is there a big difference between these two methods?

sfrisby · 11-17-2012, 11:43 AM

I've soaked with vodka to sanitize them dump the whole thing in.