Home Brew Forums > Home Brewing Beer > General Techniques > Adding chocolate to a chocolate stout
Thread Tools
Old 04-15-2009, 05:20 AM   #1
Feedback Score: 0 reviews
Join Date: Aug 2008
Posts: 20
Default Adding chocolate to a chocolate stout

Hey there,

I've got a soon to be chocolate stout that's wrapping up fermentation.

I've read a few threads where people talk about basically making "hot cocoa" and adding it to your secondary.

My thing is that I'm thinking about skipping secondary all-together and just adding a hot-cocoa/sugar mix to the bottling bucket and bottling right away.

My fear is that during secondary, a lot of the cocoa will fall out of suspension and make for a lot of uneven flavors.

jdog2050 is offline
Reply With Quote
Old 04-15-2009, 08:14 AM   #2
Feedback Score: 0 reviews
Join Date: Jan 2009
Location: England
Posts: 23

I added 8oz of cocoa (make into a paste with water first) 10 minutes before the end of the boil. This resulted in a very nice level of chocolate taste, nice and balanced.

Primary: Empty
Secondary: Imperial India Pale Ale
Bottled: 'Double Hop' English Ale, Kranbeerewein (experimental recipe), 'Copper Coin' English Bitter, 'White Oak' Bourbon oak aged English ale, 'Black Angus' Chocolate Imperial Stout

Up next: 'Ginger Nut' Ginger spiced Pale Ale
willangus is offline
Reply With Quote
Old 04-17-2009, 01:37 PM   #3
Feedback Score: 0 reviews
Lonek's Avatar
Join Date: Jun 2007
Location: Liverpool, PA
Posts: 92

How long has it been in your primary? Stout's are meant to be aged somewhat. I usually throw my Stouts in a secondary and let them disappear in the back of my closet for awhile.
In the Primary:
In the Secondary: Belgian Witbier
Ready to drink: Scottish Shilling 60, Liverpool Pale Ale

Gallons brewed this year:
5 gallons Belgian Witbier
5 gallons Liverpool House Pale Ale
5 gallons Scottish Shilling 60
Lonek is offline
Reply With Quote
Old 04-18-2009, 03:54 AM   #4
I love making Beer
Feedback Score: 0 reviews
Nurmey's Avatar
Join Date: Jul 2007
Location: Omaha, NE
Posts: 3,970
Liked 30 Times on 26 Posts
Likes Given: 6


Cocoa makes a pile of trub like you wouldn't believe. Put the cocoa in the fermenter and let it sit there for a while unless you want a inch or so of sediment in your bottles.
Batch 1 Brewing
The American Revolution would never have happened with gun control.
Nurmey is offline
Reply With Quote
Old 04-19-2009, 12:51 AM   #5
Feedback Score: 0 reviews
Join Date: Jan 2008
Location: Wellington, NZ
Posts: 91
Liked 3 Times on 3 Posts


I added (artificial) chocolate extract to my stout at bottling time. The first few bottles were great and very chocolatey. Over time the taste has mellowed and now (after 7 weeks in the bottle) there's just a hint of chocolate flavour, but still quite a bit of aroma.

I wouldn't be surprised if natural chocolate extract gave a somewhat nicer and longer lasting flavour, but given that it's over ten times the price I think I'll be sticking with artificial for my next batch.

Primary: Beast of Burden hoppy porter/black IPA
Secondary: Nothing
Bottle Conditioning: Nothing
Drinking: Buff Face Imperial Stout, Cria (2.X% ABV hop bomb), Llama Doodle NZ hopped IPA
oswiu is offline
loetz Likes This 
Reply With Quote

Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
All-Grain - Chocolate Coffee Stout (Chocolate Jitterz) FermentEd Stout 84 01-19-2016 08:01 PM
AHS Milk Chocolate Stout (Chocolate Stout Question) arover Recipes/Ingredients 3 02-09-2010 12:24 AM
Chocolate Stout - What kind of chocolate? thedailyaustin Beginners Beer Brewing Forum 22 02-24-2009 08:43 PM
Adding Bourbon to Chocolate Stout - How much? kahunaman General Beer Discussion 4 01-04-2009 03:07 AM
Did my chocolate stout lose its chocolate? Unkle Danky Beginners Beer Brewing Forum 6 12-03-2008 12:21 AM

Forum Jump