I used 1 lb lactose & 8 oz baker's chocolate late in the boil for my chocolate peanut butter stout. It gave it a slight bitter dark chocolate flavor.
Next time I use chocolate I'm gonna try racking on the nibs or powder in my secondary to get more sweet chocolaty flavor...probably about the same amount of chocolate.
Get some chocolate extract & add some at bottling if you don't have enough chocolate flavor from whichever method you choose.
Sent from my iPhone using HB Talk
REVOLT BREWING COMPANY
Primary 1: n/a
Primary 2: n/a
Secondary 1: n/a
Secondary 2: n/a
Bottled/Kegged: Triple IPA, Choc/PB Stout, American IPA, Raspberry Brown, Smoked Rye Amber, Red IPA, American Barleywine, IIPA #1, X-Mas Ale, Apfelwein, APA, Scotch Ale, Imperial Smoked Porter, English IPA, Hefeweizen, Weizenbock, Belgian Tripel, Session Wheat IPA, Baltic Porter, Imperial Red IPA, IIPA #2, Helles
Upcoming Brews: Oud Bruin