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Old 06-05-2007, 04:56 AM   #1
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Default Liquid Chocolate Extract

I'm thinking of brewing a Young's Double Chocolate Stout clone from the BYO recipe. One of the ingredients called for is liquid chocolate extract. I haven't been able to find much info about it either here or Google. Anyone know where I might look for it?

Thanks.

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Old 06-05-2007, 04:59 AM   #2
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My only question would be....WHY?

What's wrong with a good standard Porter?
If you like chocolate why not eat a bar with your pint.

I love steak and a pint of bitter but I ain't going to make meat beer!

Sorry. AEC moment.

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Old 06-05-2007, 11:52 AM   #3
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The person here used 6 oz. bakers dark chocolate in the last 5 min of the boil.

I think that this would taste better than extract.

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Old 06-05-2007, 12:38 PM   #4
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I made the same recipe, I wasn't able to find any either so I just left it out. It had more than enough chocolate flavor for me.

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Old 06-05-2007, 04:07 PM   #5
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Quote:
Originally Posted by orfy
My only question would be....WHY?

What's wrong with a good standard Porter?
If you like chocolate why not eat a bar with your pint.

I love steak and a pint of bitter but I ain't going to make meat beer!

Sorry. AEC moment.
Isn't the object of Homebrewing to experiment and fine new ways of pushing the envelope?
At least that's what I've been doing for the last 19 years of doing it.
That's not to say that I don't enjoy making and drinking things which are established, but it's nice to have something that is unusual once in a while... My Chocolate Oatmeal Cookie Sweet Stout came out rather well, I don't drink a whole lot of it as it is meant to be savored.
I used cocoa powder, cinnamon sticks and raisins and Maker's Mark Whiskey. It's a damned good beer. Tastes like drinking a cappuccino while eating an oatmeal raisin cookie and rings in at 7.8% ABV.
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Old 06-05-2007, 05:44 PM   #6
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Quote:
Originally Posted by Otis The Drunk
Isn't the object of Homebrewing to experiment and fine new ways of pushing the envelope?
At least that's what I've been doing for the last 19 years of doing it.
That's not to say that I don't enjoy making and drinking things which are established, but it's nice to have something that is unusual once in a while... My Chocolate Oatmeal Cookie Sweet Stout came out rather well, I don't drink a whole lot of it as it is meant to be savored.
I used cocoa powder, cinnamon sticks and raisins and Maker's Mark Whiskey. It's a damned good beer. Tastes like drinking a cappuccino while eating an oatmeal raisin cookie and rings in at 7.8% ABV.
Now. I know what I like and brew it. I've experiment with beer tast enough with commercials. I don't want to waste 40 pints of brew on something that may not turn out or I may not like.

I'm not saying that is how others should brew, just me.

I'm glad to let others push the envelope on recipies.
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Old 06-05-2007, 08:17 PM   #7
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Somewhere I heard Hersheys chocolate powder works well - believe it or not

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Old 06-05-2007, 08:42 PM   #8
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Take a look at this recipe. I used White Star extract and recommend it. It's pricey, but you don't need much and, if stored properly, will last for 3-4 five gallon batches. Bakers chocolate - or any chocolate bar for that matter - has oils in it and will kill head retention.

I bought mine from The Baker's Catalog. It looks like they no longer carry it, but they have something similar for about the same price.
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Old 06-05-2007, 08:48 PM   #9
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Quote:
Originally Posted by Got Trub?
Somewhere I heard Hersheys chocolate powder works well - believe it or not
Jamil recommended Hershey's baking cocoa over the dutch-processed stuff, which he feels is too bitter.

Me, I'm with Orfy; I wanna make beer! I did a batch with chocolate, never again, it's just not my thing.

Here's the thing, you don't REALLY need actual chocolate to impart a chocolate flavor; my buddy brought me some of Lake Placid's Ubu Ale, it's named after a dog and it was immediately apparent that the dog in question was a chocolate lab. As far as I can tell, they use no actual chocolate in the recipe, it's just chocolate malt - but there is definately a strong chocolate aroma and a bit of chocolate taste in the brew.
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Old 06-05-2007, 09:02 PM   #10
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Quote:
Originally Posted by the_bird
...Here's the thing, you don't REALLY need actual chocolate to impart a chocolate flavor...
Ordinarily, I'd agree. Except when it comes to getting the same chocolate flavor you get in a Young's Double Chocolate Stout - a true dessert beer. I'd read that Young's uses actual chocolate nibs. After searching out a few recipes, I came up with mine and it is pretty close. Rogue's Chocolate Stout, while good, is just not the same, IMHO.

Quote:
Originally Posted by the_bird
... my buddy brought me some of Lake Placid's Ubu Ale...
Sit Ubu, Sit! Good dog.

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