gonzo911
New Member
What is generally the best source of chocolate flavoring and when flavoring with cocoa powder, how much should be added (5 gallon batch) and at what point in the boil?
Chocolate for a Chocolate Stout.
- Thread starter gonzo911
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Baja_Brewer
Well-Known Member
Hmm...you can also add chocolate extract, its kinda expensive but it adds a decent chocolate flavor. This is the Chocolate Stout I made from a recipe found here
Grinder12000
Well-Known Member
Best way is Chocolate or cacao Nibs (Google Chocolate Nibs but do NOT click on that 1st link at work) . Put them in the secondary for a week or two and use 6 to 8ozs.
I have tried cocoa powder but with poor results no lasting power.
Don't put them in the primary as the Cacao contains antifungal agents that may kill or inhibit yeast. Best case is a long lag time; worst is an infection.
Withteh Nibs in the secondary and with the aid of alcohol it will improve the flavor and aroma profile of your beer.
I have tried cocoa powder but with poor results no lasting power.
Don't put them in the primary as the Cacao contains antifungal agents that may kill or inhibit yeast. Best case is a long lag time; worst is an infection.
Withteh Nibs in the secondary and with the aid of alcohol it will improve the flavor and aroma profile of your beer.
Loup
Well-Known Member
I used dutch processed cocoa in my chocolate stout. It wasn't super chocolatey, but it was as chocolatey as I wanted it (I only added 4.4oz of cocoa powder for a 5 gallon batch)
RGH
Well-Known Member
BlackDogBrewing
Well-Known Member
You can get cocoa nibs at most natural food stores. I have a bag left over from one of my wife's recipes that is going into my next chocolate stout.
gonzo911
New Member
Thanks folks. I'm going with a bit of cocoa powder in the boil and some nibs in the secondary. I'll keep you posted.
