Korben
Well-Known Member
This may have been mentioned earlier but I couldn't find it. What cocoa powder did you use? I am having problems finding the fat free variety.
I've been thinking about playing around with this recipe. There's plenty of directions I could go. Add some espresso, maybe.
This sounds amazing, however I'm very much a beginner brewer stuck on my own. What I wanted to do was scale this back to one gallon (in case I royally bone it up), and I understand how to scale back the ingredients but I guess my questions relate to would I still heat everything to the same temperatures for the same amount of time? (150 mash for 1 hour?) My thought process was that since there'd be so much less, there may be variations. Please forgive my lack of knowledge! Any suggestions or advice would be much appreciated! Thanks. . .
Unless you're buying a "just add water" premade kit, you always want to boil. Boil times are always the same no matter how much you make. Just scale the ingredients (including water), other than the yeast, and keep the process the same.
awwww.... go for a full batch. You'll wish you did later.
I ferment it in the 60's.
You really don't want vanilla flavor coming through. All the vanilla does is temper the bitterness of the chocolate a little bit. Shouldn't be hard to find a bean if you check around. If you just brewed this, you have time.
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