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Old 10-07-2008, 07:37 PM   #1
effigyoffaith
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Default Chocolate: How to add?

I was thinking about adding chocolate to some beer. So my question is what form of chocolate works best to add to beer. The options seem to be:
Shavings of dark chocolate
Cocoa powder (either regular or dutch process)
Cocoa nibs
Something else?

What have you tries? What works? When do you add it?

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Old 10-07-2008, 08:22 PM   #2
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i use cocoa powder. It disolves more redily and i add it in the last minutes of the boil...what is a cocoa nib?

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Old 10-07-2008, 08:24 PM   #3
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cocoa nibs are bits of pure cocoa bean. You can rack onto them in a secondary. Simple and easy.

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Old 10-07-2008, 08:46 PM   #4
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I use cocoa powder but it is a PITA and can make a big mess if you aren't careful. I've heard lots of folks use the nibs but I haven't tried them myself so I couldn't say. Shavings might be a good way to go but will take longer to dissolve.

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Old 10-07-2008, 10:26 PM   #5
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I've been planning a chocolate stout and have done a little research. Information I got from a microbrewery that said they did a lot of experimentation. They found they got the best flavor by adding cocoa powder to the keg, but it killed head retention and made a mess out of their kegs. Instead they add the cocoa powder during the mash. They also said that dutch process cocoa made the beer too bitter, but that doesn't make a whole lot of sense to me because dutch process cocoa is less bitter.

I was planning on adding cocoa powder to my boil and hadn't decided on regular or dutch process cocoa.

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Old 10-07-2008, 11:00 PM   #6
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I prefer dutch processed chocolate to regular cocoa powder since it provides a smooth chocolate flavor without any of the cocoa bitterness. I usually add 4 - 6 ounces to the boil during the last 10 minutes to achieve a nice chocolate flavor.

From Wikipedia:

Quote:
The Dutch process accomplishes several things:

* Lowers acidity
* Increases solubility
* Enhances color
* Lowers flavor
It's a little harder to find than regular cocoa powder, but any specialty food store should carry it. I buy mine at Whole Foods.
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Old 10-08-2008, 04:41 AM   #7
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What about just steeping chocolate malt grains?

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Old 10-08-2008, 04:50 AM   #8
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Quote:
Originally Posted by Fat Guy Brewing View Post
What about just steeping chocolate malt grains?
Chocolate malt doesn't actually contain chocolate.
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Old 10-08-2008, 01:18 PM   #9
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I thinking that the cocoa nib seem to be much less messy than the cocoa powder. When I use spices I like to use crushed whole spices for the same reason. For those that have use the nibs, were you happy with the flavor you got? How much did it take?

I'm guessing because of the fat content of all forms of chocolate (even cocoa powder is about 10% to 25% fat) I'll have to kiss head retention goodbye. I think at flame out of the last few minuets of the boil would be the right time to add them

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Old 10-08-2008, 01:26 PM   #10
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I used cocoa powder at the last 5 minutes of boil, which definitely added a chocolate flavor.

Here is a good article from BYO about brewing with chocolate:
Article

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