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Old 09-01-2010, 03:31 PM   #1
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Default Adding Chocolate Syrup to AHS Samuel Smith Oatmeal Stout Clone?

Hey guys,

I just purchased Samuel Smith Oatmeal Stout Clone from Austin Homebrew Supply. I bought the mini-mash version, and this will be my first time brewing a "real" kit (I've brewed Mr. Beer in the past, but it was crap).

My question is, can I add some gourmet chocolate syrup to bump up the ABV and also add some chocolate flavor? I was thinking of adding a few ozs right before the end of the boil, and a few ozs to the secondary.

This should achieve my goal of a chocolate oatmeal stout, which will hopefully be similar in style to one of my favorite stouts, the Founder's Breakfast Stout. Obviously, it will be missing some of the coffee component and will be a slightly lower ABV, but I'm fine with that.

Thanks!


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Old 09-01-2010, 05:16 PM   #2
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For my chocolate oatmeal stouts, I put 1-2 oz. (by weight) of unsweetened cocoa powder in the last minute of the boil. If you mash high enough, you'll have residual sweetness and don't need it from the chocolate addition.

I would be careful about adding syrups; check the label to see what all is in there. Nothing wrong with pure cocoa powder, and it tastes great in stouts.

Hope it turns out, whatever method you chose

TB


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Old 09-01-2010, 05:23 PM   #3
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Quote:
Originally Posted by Tiber_Brew View Post
For my chocolate oatmeal stouts, I put 1-2 oz. (by weight) of unsweetened cocoa powder in the last minute of the boil. If you mash high enough, you'll have residual sweetness and don't need it from the chocolate addition.

I would be careful about adding syrups; check the label to see what all is in there. Nothing wrong with pure cocoa powder, and it tastes great in stouts.

Hope it turns out, whatever method you chose

TB
I was thinking of a syrup because it has some sugar in it, which would bump up the ABV. I am probably going to by some sort of fancy syrup from Whole Foods, something with no extra ingredients.

Would adding the syrup to the boil and secondary be a good idea?
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Quote:
Originally Posted by Homebrewtastic View Post
I think a more pertinent question is where is AB and Miller Coors getting all of their horse urine?
Primary: Belgian Pale Ale w. Brett | Saison | Mango Pulp Wine | Graff, 10 gal

Bottled / Kegged: Hopped Imperial Wheat | AK47 Pale Mild, BIAB | AHS 20th Anniv. IPA, No Chill | Apfelwein
Leftover IIPA, No Chill | All-Molasses Ale | BIAB Black IPA | BIAB Hoppy Stout | JAOM | RyePA
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Old 09-01-2010, 07:01 PM   #4
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I was just watching Brew Tv and Jake was talking about adding chocolate syrup and said he only does it at bottling otherwise the yeasties eat all the sugars out of it and doesnt leave much flavor where as at bottling the flavor is retained.

EDIT: Nevermind looked at the recipe and it was Chocolate extract. He said flavoring and i thought he meant chocolate syrup.

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Old 09-01-2010, 07:04 PM   #5
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Quote:
Originally Posted by maxamuus View Post
I was just watching Brew Tv and Jake was talking about adding chocolate syrup and said he only does it at bottling otherwise the yeasties eat all the sugars out of it and doesnt leave much flavor where as at bottling the flavor is retained.
I am sorry.

That makes less than no sense.

Unless you prime with chocolate syrup, you will overcarb it, and the yeast will still eat the sugars.

SORRY!

Did I miss something?
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Old 09-01-2010, 07:15 PM   #6
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Quote:
Originally Posted by cheezydemon3 View Post
Did I miss something?
Went back and watched it again he was talking about "Chocolate Flavoring" but he did talk about yeast eating the sugars so i guess it is something different from chocolate syrup?

http://brewingtv.squarespace.com/epi...o-clock-r.html

1:36 he talks about it.
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Old 09-01-2010, 07:22 PM   #7
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Quote:
Originally Posted by maxamuus View Post
Went back and watched it again he was talking about "Chocolate Flavoring" but he did talk about yeast eating the sugars so i guess it is something different from chocolate syrup?

http://brewingtv.squarespace.com/epi...o-clock-r.html

1:36 he talks about it.
Maybe it's some sort of chocolate extract?

EDIT: Yea, just watched the video. It is a chocolate flavoring, which, I assume, contains very little sugar. That is why you could add it at bottling and not over carbonate the beers. I think he was honestly talking out of his ass about the yeast eating the sugar, because I doubt there was much sugar in there anyway.

Probably similar to this stuff: http://www.homebrewers.com/product/3..._campaign=3530
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Quote:
Originally Posted by Homebrewtastic View Post
I think a more pertinent question is where is AB and Miller Coors getting all of their horse urine?
Primary: Belgian Pale Ale w. Brett | Saison | Mango Pulp Wine | Graff, 10 gal

Bottled / Kegged: Hopped Imperial Wheat | AK47 Pale Mild, BIAB | AHS 20th Anniv. IPA, No Chill | Apfelwein
Leftover IIPA, No Chill | All-Molasses Ale | BIAB Black IPA | BIAB Hoppy Stout | JAOM | RyePA

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Old 09-01-2010, 07:27 PM   #8
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Quote:
Originally Posted by jbrookeiv View Post
Maybe it's some sort of chocolate extract?
It is i went and looked up the recipe.
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Old 09-01-2010, 07:45 PM   #9
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Well, I've been researching chocolate extract, and it seems like it's what I should use. No extra sugar to possibly mess up fermentation, and it's whats used in a lot of chocolate stout recipes.
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Quote:
Originally Posted by Homebrewtastic View Post
I think a more pertinent question is where is AB and Miller Coors getting all of their horse urine?
Primary: Belgian Pale Ale w. Brett | Saison | Mango Pulp Wine | Graff, 10 gal

Bottled / Kegged: Hopped Imperial Wheat | AK47 Pale Mild, BIAB | AHS 20th Anniv. IPA, No Chill | Apfelwein
Leftover IIPA, No Chill | All-Molasses Ale | BIAB Black IPA | BIAB Hoppy Stout | JAOM | RyePA
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Old 09-01-2010, 08:13 PM   #10
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I have this same kit from AHS and I have been debating on adding chocolate or leaving it as is. Here is a great article on brewing with different types of chocolate.
As you can see, he does use syrup.

http://www.byo.com/stories/recipes/a...with-chocolate


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