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Old 02-28-2008, 03:40 AM   #1
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Default Double Chocolate Coffee Stout (aged 10 months?)

5 Gal Recipe:
12lbs belgian pils
1/2lb chocolate malt
1/2lb roasted barley
1/2lb flaked barley
1/2lb crystal 120

1/2lb lactose
22oz bottle of hersheys chocolate syrup
1/2lb of coffee brewed to 1 gal (added to the secondary)

My question is; can I age this beer for 10 months as my winter brew? My concern is the coffee do I add it now and let it age with the beer, or should I add it later? I know I don't like coffee that sits out after couple of day, but it will be mixed in with some nice stout. I'm just looking for a few opinions on this, even the recipe if you like. This will be my first Chocolate or Coffee stout.

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Old 02-28-2008, 05:48 AM   #2
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Two things that I see. First don't use Hershey's chocolate syrup. It has too much other crap added in it. Most people use cocoa powder, and some use bakers chocolate. Those are your two best options. Second I think you're calling for too much coffee. A gallon is a ton of coffee in a 5 gallon batch. If it were me I'd cut it to a quart. Other then that though, it looks like a really tastey brew. I think the lactose should add a sweetness that should go quite nicely with the chocolate/coffee flavors. What yeast are you thinking of using?

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Old 02-28-2008, 06:24 AM   #3
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or cut it to a cup or two and read up on cold brewing the coffee. Also since it will have a lot more residual sweetness than most brews I would say no, it won't age well.

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Old 02-28-2008, 12:31 PM   #4
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I read up a little about the syrup, its not recommended because of the HFC but it has been used. I have some powder, if I use that how much should I use?

I've read a little on cold brewing; why do residual sugars keep it from aging well?

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Old 02-28-2008, 12:52 PM   #5
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Just add the coffee (ground as finely as you can, I use 1/2 pound) to a one liter water bottle and let it sit in the fridge for a few days, then filter it out. Cold brewing gets rid of a lot of the acids that are produced when you brew it hot. As far as the chocolate, I use 4 oz. of unsweetened bakers chocolate, I guess it would be about the same for the powder.

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Old 02-28-2008, 01:01 PM   #6
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I used 4 oz of cocoa powder, in addition to chocolate malt, in my mint chocolate stout and it was plenty for me. Any more and I think it would have been overpowering...

But maybe someone else can chime in on their use of more and how it came out for them?

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Old 02-29-2008, 02:22 AM   #7
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Thanks for the input, anymore opinions on aging this beer?

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Old 02-29-2008, 02:49 AM   #8
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Default Cocoa butter separation?

Disclaimer: I've never made a chocolate beer or a stout, and I'm not much of a stout fan to begin with.

I'd go with the cocoa powder rather than the baker's chocolate simply because the powder will have less cocoa butter (fat). I don't know if the cocoa butter dissolves in the beer (I doubt it, unless you add an emulsifier), or if you skim it off the top, or if it sticks to the trub and sinks (again, I doubt it would sink). Then again, the aromatic components of chocolate are in the butter.

Can anyone who's brewed with baking chocolate say where the cocoa butter ends up? Also, I wonder if the fat from the chocolate provides those unsaturated fatty acids that olive oil would and spur on the yeast's aerobic activity.

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Old 02-29-2008, 12:42 PM   #9
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Yeah, Ive got the powder I've decided to use it instead of the syrup.

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Old 02-29-2008, 12:56 PM   #10
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Here is a BYO arrticle on chocolate. I read it before I tried using chocolate. I hope this helps:

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

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