jp1316

Recipes 

I'm going to make an Oatmeal Cookie Brown Ale from the recipe in the book Radical Brewing. The last time I made it I added vanilla for aroma, but this time I'd like to have a white chocolate aroma...to achieve this should I just add some white chocolate in the secondary, or at the end of the boil, or ?

Mb2658

Recipes 

White Chocolate is pretty much all cocoa butter. You will most likely have problems with head retention given the oils involved. You might have better luck if you can find some white chocolate extract.

jp1316

Recipes 

I was hoping that the oatmeal would counteract that a little bit since it is supposed to help with head retention.

Mb2658

Recipes 

I made a double chocolate oatmeal stout with Ghiradelli dark chocolate at the end of the boil and had some head retention issues. During fermentation, the beer never formed a krauzen due to the oils. I kegged the beer which turned out great, but the head never lasted much longer than the first few sips. In the future, I will use cocoa powder instead.

bottlebomber

Recipes 

This looks interesting..

http://www.amazon.com/gp/aw/d/B004XWHIWE/ref=redir_mdp_mobile

Mb2658

Recipes 

This. Especially if you are looking for aroma. I might also add that cleaning cocoa butter out of your brew kettle is a pain.

jp1316

Recipes 

Yeah I was looking at that earlier as a possibility. I'm going to just try adding that to the secondary at some point. I'm debating whether or not to adding some lactose as well