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Old 11-29-2009, 08:13 PM   #1
Nov 2008
Posts: 142
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Hey guys,

I am getting ready to transfer a chocolate stout to secondary, after I just kegged my IPA to free up said secondary... Life is good when you have a pipeline...

Anyway, I have 2 oz of pure chocolate extract to throw in at either secondary or keg time. Wanted to field some input before I transfer to secondary in the next 30 minutes or so.

Any input would be appreciated. Also, the recipe calls for 1.5 oz of extract, but I have 2 oz, how much stronger would you think that would make the chocolate flavor?



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Old 11-30-2009, 01:54 AM   #2
Jul 2009
Posts: 1,002
Liked 59 Times on 56 Posts

Hard to say. Is the chocolate extract the only source of chocolate flavor in your beer? Did you use any chocolate malt?

At any rate, I would start with the 1.5 oz. Then taste it. If it isn't sweet enough for you, keeping in mind that, in my mind, uncarbonated beer tends to taste slightly sweeter than carbonated beer, then add the next .5 oz.
Brody's Brew House
Primary: Spiced ale
Planned: Butternut squash & gala apple harvest ale; brown ale or porter; barley wine
Kegged: Nothing
In the fridge: Dogfish 60 minute; Imperial Stout

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