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Old 01-30-2008, 02:33 PM   #1
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Default Chocolate stout question

So, i am pretty sure i am going to make a chocolate stout for my next batch and i had a quick questions...

Some of the recipes i have read say to add the chocolate when you transfer to the secondary. My question is, do you just drop small pieces into the carboy? Also, does the chocolate need to be sanitized? Thanks.

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Old 01-30-2008, 03:22 PM   #2
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A search would be a good idea. Short answer: use cocoa in the boil, not chocolate.

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Old 01-30-2008, 03:27 PM   #3
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Unsweetened cocoa powder is the way to go. I would think that adding actual chocolate would result in some residual oils that could be harmful to head retention.

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Old 01-30-2008, 03:29 PM   #4
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cocoa at flame out... see my german chocolate stout in my sig/recipe list

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Old 01-30-2008, 08:47 PM   #5
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I just made a variation of tucks Chocolate Espresso Stout last night and i added 8oz cocoa powder with 15 min. left in the boil, smells really good in primary.

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Old 01-30-2008, 10:54 PM   #6
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You may want to note that cocoa makes a lot of trub (I mean A LOT). You may want to adjust your water volume up just a bit or you will end up a 1/2 gallon or so light on brew you you finish.

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Old 01-30-2008, 11:08 PM   #7
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Quote:
Originally Posted by Nurmey
You may want to note that cocoa makes a lot of trub (I mean A LOT). You may want to adjust your water volume up just a bit or you will end up a 1/2 gallon or so light on brew you you finish.
good to know. thanks
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