CaptZav

Recipes 

I found this recipe on another site, and wanted to see if anyone had any suggestions. Also, I had read that adding vanilla to a chocolate beer can bring out the chocolate more, so I was thinking of trying that. Any suggestions on the amounts of vanilla to use, or the type?



O.G. - 1.049
F.G. - 1.012

Malt/Extract:
6 lbs. dark malt extract
1 lb. domestic special pale malt
1 lb. medium crystal malt
1/2 lb. roast unmalted barley
1/4 lb. chocolate malt

Other:
1/2 lb. oatmeal
1/2 - 3/4 cup unsweetened cocoa (add to end of boil)

Hops:
1 oz. Northern Brewer (bittering)
1/2 oz. U.K. Fuggles (flavoring)
No finishing hops (cocoa instead)

Wyeast #1968


I was trying to figure out the timing for the hops and cocoa as well. I was planning on boiling the bittering for 60min, the flavoring for 15min, and the cocoa for 15min. Does this sound about right?

Suthrncomfrt1884

Recipes 

Boiling the chocolate for that long could leave you with a slight bitterness. I'm not sure where you got the recipe, but it doesn't look like enough chocolate to maake young's. You're probably going to want around 10-12 oz. of bakers cocao/chocolate nibs/or syrup. Adding half to the last 5 minutes of the boil and half to the secondary will work out good.

As for your vanilla...you have to be somewhat careful with it. It's a very strong flavor. I'd think a 1/2 of a bean or less should do the trick, but don't quote me on that since I've never used vanilla in a chocolate stout.

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