adding coco powder to the priming sugar during the boil - Page 2

jiffybrew · 07-03-2008, 09:57 PM

I had a friend who added chocolate chips during the boil and he ended up with globs of the oil/fat at the end of fermentation. I would avoid melting any chocolate. Either use unsweetened cocoa powder or add chocolate nibs. I hear nibs give a better flavor but the powder is just so much easier.

My recommendation is to add the cocoa powder during secondary and let it sit. This gives intense chocolate flavor but without the bitterness. If you add at flame out then there is bitterness. I've done the secondary add with great success.
haha great success, have you guys seen Borat the Movie?

stagstout · 07-03-2008, 10:53 PM

since i don't plan on doing a secondary, how is the feeling of boiling the priming sugar, let that cool and then add the coco powder to the cooled priming sugar. Does anybody see any harm in doing that or adding coco powder seperate from the priming sugar and putting that in the bottling bucket, add the fermented wort and bottle. I would imagin that the coco powder would mix fairly decent, if diluted with some water.....am I off base? Sounds like chocolate is a no no, so it's either adding coco powder or just toss the idea out and add it to the boil in the next batch

neuron555 · 07-04-2008, 12:09 AM

A couple years ago I made a chocolate bock, and found some suggestions here that I used. If I recall, I used 3/4 cup cocoa powder and boiled just 5 minutes in a pint of water. After cooling, add a tsp of vanilla. I added it to the secondary. My log doesn't mention it, but I have a suspicion I threw a little more in with the priming sugar at bottling. The trick is to let it sit for a while to develop the flavor. The consensus then was to stay away from anything with oils or cocoa butter (like hershey kisses) because it will kill the head. Mine turned out great - it wasn't sweet but had a nice chocolate flavor, especially after sitting for a couple months.

stagstout · 07-04-2008, 05:27 AM

Well Guys,
Thanks for all the input. I just finished bottling my Chocolate Oatmeal Cream Stout. I ended up adding 2 TBSP of Hershey's Coco Powder ten minutes after the flame out of my priming sugar. It dissolved nicely and smelled great, like hot chocolate. I know a lot of suggestions were to add during the secondary, but I don't like using secondarys and like to have the wort sit on the yeast cake for at least three weeks. Since I brewed the beer for my bachelor weekend, wedding in October I wanted so good brew up north. I will give you fellows an update on the brew in about 6 weeks after I try my first bottle, gonna be hard waiting but worth it. Cheers, Steve