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Old 06-13-2010, 03:30 PM   #11
malkore
 
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I have a chocolate porter recipe that contains no chocolate. you can get chocolate flavors from the right grains.

just sayin, using cocoa powder or real chocolate isn't the only way to pull it off.
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Old 06-13-2010, 03:39 PM   #12
ak40kush
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Aug 2009
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I Have a chocolate stout fermenting that I used pure cocoa powder in my boil. although after reading this and how much you all put in I am now thinking that I did not put enough in. now I am wondering what i can do to fortify that chocolate taste without going through the hassle of adding it dry to a secondary so I dont have the unsavoury tastes your talking about.
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Old 06-15-2010, 06:13 AM   #13
Beer_Guy
 
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Quote:
Originally Posted by malkore View Post
I have a chocolate porter recipe that contains no chocolate. you can get chocolate flavors from the right grains.
I don’t. Care to share?

What grain or combination of grains give the chocolate flavor?

 
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Old 07-03-2010, 05:28 PM   #14
Mahanoy
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I have a "Nutella" stout that I just started fermenting two days ago - 8 oz. Hershey's cocoa powder with 10 minutes left in the boil and I'm going to age it on 4 oz. of cacao nibs in the secondary for a few weeks. Then a couple tablespoons of hazelnut extract at bottling to make it like Nutella. There's also a pound of lactose at the beginning of the boil to sweeten it up and balance out the chocolate bitterness.

I can tell you already that cocoa powder does some interesting things during primary. At first there were some whispers of powder on top of the kräusen that looked like a dusting of cinnamon on cappuccino foam. Well, now it looks more like chocolate pudding and there's all sorts of sh*t swirling around in there. I have a feeling it's going to need several weeks in the secondary just for all of that to settle.
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Old 11-11-2010, 05:35 PM   #15
RallyintheValley
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Quote:
Originally Posted by Mahanoy View Post
I have a "Nutella" stout that I just started fermenting two days ago - 8 oz. Hershey's cocoa powder with 10 minutes left in the boil and I'm going to age it on 4 oz. of cacao nibs in the secondary for a few weeks. Then a couple tablespoons of hazelnut extract at bottling to make it like Nutella. There's also a pound of lactose at the beginning of the boil to sweeten it up and balance out the chocolate bitterness.

I can tell you already that cocoa powder does some interesting things during primary. At first there were some whispers of powder on top of the kräusen that looked like a dusting of cinnamon on cappuccino foam. Well, now it looks more like chocolate pudding and there's all sorts of sh*t swirling around in there. I have a feeling it's going to need several weeks in the secondary just for all of that to settle.
I know this is from months ago... but how did yours turn out Mahanoy?
I'm brewing a chocolate hazelnut oatmeal stout next weekend, and have been curious as to how much of the chocolate to add and when to add it.

 
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Old 11-11-2010, 06:50 PM   #16
Tiber_Brew
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For my chocolate stouts, I add the cocoa powder to the boil, and mash high for some residual sweetness to complete the chocolate flavor. Oh, and I only use Nestle unsweetened cocoa powder.

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Old 11-11-2010, 07:31 PM   #17
payton34
 
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i used 16 oz. of cocoa and a pound of brown sugar in my last stout.it was delicious. got the recipe from the hbt database. chocolate espresso stout

 
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Old 01-07-2011, 01:31 AM   #18
Newgene
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I am planning to add some cocoa powder to the boil of my next stout. It's actually a yeti imperial clone, but I'm trying to get it closer to the chocolate yeti. It has choc malt, but I'm thinking about 4-5 oz of cocoa to the boil to give it more of a suttle chocolate kick. I'm anxious to see any more comments on any chocolate stouts.

 
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Old 01-07-2011, 03:05 AM   #19
RallyintheValley
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Quote:
Originally Posted by Newgene View Post
I am planning to add some cocoa powder to the boil of my next stout. It's actually a yeti imperial clone, but I'm trying to get it closer to the chocolate yeti. It has choc malt, but I'm thinking about 4-5 oz of cocoa to the boil to give it more of a suttle chocolate kick. I'm anxious to see any more comments on any chocolate stouts.
Newgene, I'm by no means a brewing veteran, but I can tell you that I just tasted my Chocolate Hazelnut Stout after 3 plus weeks in the bottle, and I can barely detect the 8oz of cocoa powder I put into the boil at 10 min. I let it sit in the primary on the chocolate sludge for 3 weeks before bottling too hoping to get the maximum chocolate flavor. (oh I also used 4 oz choc malt for 5 gallon to give you an idea).

My suggestion would be to either up the chocolate malt, use cocoa nibs in the secondary (haven't tried, but after asking around about my lack of chocolate flavor from powder, seems that the consensus is that nibs get the most powerful choco flavor), or both.

Depending on how chocolaty you want it, you could also add extract at bottling. If you've had Rogue's Chocolate Stout, that is how they pack the punch.

Hope that helps

 
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Old 01-07-2011, 04:09 AM   #20
Tiber_Brew
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Quote:
Originally Posted by Newgene View Post
I am planning to add some cocoa powder to the boil of my next stout. It's actually a yeti imperial clone, but I'm trying to get it closer to the chocolate yeti. It has choc malt, but I'm thinking about 4-5 oz of cocoa to the boil to give it more of a suttle chocolate kick. I'm anxious to see any more comments on any chocolate stouts.
Quote:
Originally Posted by RallyintheValley View Post
Newgene, I'm by no means a brewing veteran, but I can tell you that I just tasted my Chocolate Hazelnut Stout after 3 plus weeks in the bottle, and I can barely detect the 8oz of cocoa powder I put into the boil at 10 min. I let it sit in the primary on the chocolate sludge for 3 weeks before bottling too hoping to get the maximum chocolate flavor. (oh I also used 4 oz choc malt for 5 gallon to give you an idea).

My suggestion would be to either up the chocolate malt, use cocoa nibs in the secondary (haven't tried, but after asking around about my lack of chocolate flavor from powder, seems that the consensus is that nibs get the most powerful choco flavor), or both.

Depending on how chocolaty you want it, you could also add extract at bottling. If you've had Rogue's Chocolate Stout, that is how they pack the punch.

Hope that helps
You guys might benefit from clarifying if you're measuring your cocoa powder by weight or volume, since "ounces" can be both, and the difference can be significant.

Just a thought.

TB
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On tap:
1. American Pale Ale 2. Michigan IPL 3. Helles 4. Kentucky Common 5.[Nitrogen] Oat Blonde
Primary:
1. Oatmeal Stout 2. Oatmeal Stout 3. none 4. none 5. none 6. none
Secondary:
1. Brett Ale 2. none 3. none 4. none 5. none
Bottled:
About 28 gallons of beer & 2.5 gallons of mead
Kegged & conditioning:
Rye Barrel aged DIPA, Helles, Kentucky Common

Current batch #: 227

 
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