Chocolate Stout - What kind of chocolate? - Page 3

Glibbidy · 02-24-2009, 07:15 PM

I have had great success with Organic Chocolate extract. 2-4 oz. I have also found Cacao Nibs to work just as well. 4oz. of those will do the trick. Just drop either one in the secondary fermenter.

oms1981 · 02-24-2009, 07:41 PM

Quote:

Originally Posted by TravelBastard

This may be arguing semantics but is cocoa powder and hot chocolate mix the same thing? I was thinking about trying this in a porter with Godiva hot chocolate mix

they are definitely not the same. I would not recommend using hot choc mix. they have all sorts of crap in them that I would never want in my beer. just my 2 bits.

thedailyaustin · 02-24-2009, 07:43 PM

Right now I've got 8oz of Hershey Cocoa Powder. So I'm thinking I'll combine some different ideas. First make a cocoa soup with the lactose and put it in at flame out and then put in some nibs in secondary and let it go for a few months before I try some out to see if it needs more time to mellow out. Sound good?