When to use chocolate?
- Thread starter McChub
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
Regular Hershey's cocoa works for me. I've used it with 5 minutes left in the boil as well as in the mash.
SourHopHead
Well-Known Member
Ghirardelli Cocoa powered worked well at flameout. Makes a mess in your chiller, so clean well.
I have used unsweetened cocoa powder in the last 15 min of boil
though it settles out with a lot of trub in primary and secondary
though it settles out with a lot of trub in primary and secondary
I just brewed a chocolate stout yesterday. I added 8oz whole foods non-fat cocoa mix at 5 min, and I'm planning on adding another 5oz cocoa nibs in secondary. I was also thinking of brewing this same beer with some chai spices added to it. Chocolate Chai Stout could be interesting.
Chocolate is one of the most important ingredients in homebrewing. Roses and dinner/movie work great too. Anything to keep her off your back when you fire up the burner.
Smokeater233
Well-Known Member
I'm with Wurzel on the unsweetened (I use 1oz of unsweeted Belgian cocoa) and with fotomatt on the nibs...although I skip secondary and throw these in the primary after the majority of fermentation is complete...
