Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Chocolate Imperial Stout... Cocoa or Bakers?

Reply
 
LinkBack Thread Tools
Old 02-03-2009, 03:24 PM   #1
frenchtickler
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Posts: 4
Default Chocolate Imperial Stout... Cocoa or Bakers?

Hey!

Brewing a chocolate imperial stout tonight and WAS going to use cocoa in the last 5 mins of boil to help add the chocolatiness to it... BUT... now i'm seeing others recipe that call for Bakers chocolate, some sweet other non-sweet.

I'm confused now and need some feedback :-)

Have any of you tried both, which would you recommend?

Also, isn't bakers oily a bit and will it affect head retention?

Cheers!

-JC

__________________
frenchtickler is offline
 
Reply With Quote Quick reply to this message
Old 02-03-2009, 04:56 PM   #2
xxdcmast
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Posts: 229
Default

I made a chocolate porter kit that came with bakers chocolate the directions said to melt it in a double boiler and then add to the boil. From what I read i think bakers chocolate has the fats removed from it???

I guess I cant really tell tho because I also added some bakers cocoa powder too. It is still sitting in primary now and I havent tasted it but the smell coming out of the airlock smells nicely like chocolate.

__________________
xxdcmast is offline
 
Reply With Quote Quick reply to this message
Old 02-03-2009, 05:13 PM   #3
The Blow Leprechaun
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Location: Rockville, MD
Posts: 602
Liked 3 Times on 3 Posts

Default

Cocoa powder is chocolate minus fat.

Whether it hurts it or not, the fat does nothing for you, so you might as well avoid it entirely.

__________________
The Blow Leprechaun is offline
 
Reply With Quote Quick reply to this message
Old 02-03-2009, 05:15 PM   #4
uwjester
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
uwjester's Avatar
Recipes 
 
Join Date: Sep 2007
Location: Fort Collins, CO
Posts: 736
Liked 3 Times on 3 Posts
Likes Given: 1

Default

I've been working up to a chocolate stout for the coming weekend. From what I've read, the best way to add chocolate flavor is with chocolate extract. The idea is that the chocolate flavor is already in suspension whereas if you try to get the flavor out of solids like powder or nibs, you may end up losing a lot of the flavor to the trub. I am planning on adding .75oz of chocolate extract and .85 pounds of cocoa powder for a 10 gallon batch. "My" recipe is a modification of the BYO clone for Young's Double Chocolate Stout.

__________________

--------------------------------------------------
This space intentionally left blank.
--------------------------------------------------

uwjester is offline
 
Reply With Quote Quick reply to this message
Old 02-03-2009, 05:18 PM   #5
Edcculus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2007
Location: Greenville, SC
Posts: 4,567
Liked 40 Times on 37 Posts

Default

Still not trying to toot my own horn....but

What you need to know about chocolate for brewing

I agree that the easiest and least messy way would be chocolate extract.

__________________
Edcculus is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
All-Grain - Imperial Double Chocolate Stout thewurzel Stout 6 10-12-2013 12:46 PM
Choklat (Imperial Chocolate Stout) flyangler18 Commercial Brew Discussion 3 05-21-2012 01:55 AM
Chocolate Imperial Stout avaserfi Recipes/Ingredients 6 04-19-2009 05:20 AM
cocoa or bakers chocolate? sbkg Recipes/Ingredients 9 10-21-2008 06:19 PM
Bakers Chocolate? EamusCatuli Recipes/Ingredients 2 07-14-2008 08:48 PM