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Old 01-18-2012, 11:29 PM   #1
raef
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Default chocolate what kind and how much

Im going to brew the following and would like to add chocolate. Any info would be appreciated.

8.75 lbs muntons pale ale malt
1 lb of crystal 75
1.5 lbs of brown malt
0.75 lb chocolate malt

6.5AAU Fuggle hops at 60 min (1.3 oz of 4.7 AA)
3.15 AAU Fuggles at 15 min (.67 oz of 4.7% AA)

WLP 002 English ale

Mash at 153F for 60 min at mash thickness 1.3 quarts per lb.
Boil 60 min
Ferment at 62

OG 1.054


Thanks

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Old 01-19-2012, 12:48 AM   #2
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Only use low-fat cocoa powder. 2-4 oz. should be enough.

By the way, none of those malts have any diastatic power, so you may as well steep for 20 minutes and be done. Years ago, brown malts retained some enzymes, but unless your source specifically says it does, don't count on it.

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Old 01-19-2012, 12:50 AM   #3
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i usually add 8oz of hersey's 100% cocoa powder when doing my chocolate stout, always comes out great. If you want a subtle chocolate flavor, use maybe half.

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Old 01-19-2012, 01:37 AM   #4
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Quote:
Originally Posted by david_42 View Post
Only use low-fat cocoa powder. 2-4 oz. should be enough.

By the way, none of those malts have any diastatic power, so you may as well steep for 20 minutes and be done. Years ago, brown malts retained some enzymes, but unless your source specifically says it does, don't count on it.
Pale ale malt is a base malt, plenty of diastatic power, must be mashed
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Old 01-19-2012, 02:19 AM   #5
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thanks guys, guess i need to decide how chocolately.

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Old 01-19-2012, 02:21 AM   #6
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or maybe chocolatey, whatever, guess i'll ask the other half
btw, when do you add it?

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Old 01-20-2012, 01:57 AM   #7
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secondary?

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Old 01-20-2012, 02:00 AM   #8
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i put mine in the last 15 min in the boil

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Old 01-20-2012, 02:03 AM   #9
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do you add any vanilla?

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Old 01-20-2012, 02:18 AM   #10
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Cocoa nibs also work well, I got lots of dark chocolate aroma by dry nibbing in a keg of porter for about two weeks.

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