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Old 06-05-2007, 09:10 PM   #11
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Quote:
Originally Posted by Rhoobarb
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.
Yeah, I should have specified - you don't NEED chocolate if you're going for a subtle hint of chocolate. I have no more intentions of brewing dessert beers, so the alternative didn't really register in my head!

EDIT: Better link...


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Old 06-05-2007, 09:18 PM   #12
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Not sure of any of the US online suppliers but paddockwood here in Canada carries a chocolate extract. I assume one of the major US suppliers has it too.



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Old 06-05-2007, 09:52 PM   #13
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Scharffen Berger here in Berkeley sells chocolate nibs. I've tasted them, and they are not sweet, but if your beer is already sweet, they should work.

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Old 06-06-2007, 03:57 AM   #14
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Thanks for the help guys. I've just been continuing to taste many different commercial beers since I started homebrewing. I'm currently on a stout kick. I did try the Rouge Capuccino Stout, (drinking one at the moment) and just brewed a NB 1554 clone, which by category is probably a Schwarzbier, but comes off like a sweet chocolate stout. I'm going to follow up the extract leads. I'll let y'all know how it turns out.

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Old 10-05-2012, 03:19 PM   #15
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Put the amount of chocolate that you want in a double boiler. Melt it. Mix with vodka.

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Old 11-12-2012, 09:07 PM   #16
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I make my own extract by mixing vodka and cacao nibs. I use about a cup and a half of vodka to a cup of cacao nibs, let it set at least a week. Pour off the vodka and discard the nibs. Freeze the vodka and then separate the clear liquid from the fat which is on the bottom. I pour off most of the clear liquid and then used a coffee filter on the rest by setting it in the freezer overnight to strain through. Yields about a cup of dark clear vodka.

Now the hard part is figuring out how much to add to a batch.

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Old 11-13-2012, 12:14 PM   #17
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I like dark chocolate daily after my lunch.
I heard dark chocolate is good for the heart health and keeps the heart healthy by burning the fat and controling the cholesterol level which can be harmful for the heart health.

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Old 11-13-2012, 07:42 PM   #18
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Quote:
Originally Posted by Orfy View Post

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

aaaaaaaaaahhhhhhhhhhhhhhhhhhhhhh.................. .
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Old 08-14-2013, 06:23 PM   #19
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Use cocoa powder rather than Bakers chocolate. The Bakers chocolate has an emulsifier that will cause the head to dissipate. I made an orange and chocolate porter using 8 ounces.

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Old 08-14-2013, 06:32 PM   #20
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http://www.midwestsupplies.com/chocolate-extract-4-oz.html

midwest carries it, i haven't used it personally but it's available


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