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Old 01-04-2012, 01:34 AM   #1
davidcr80
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Default When to add the Baker's chocolate?

I am brewing a Chocolate Whiskey Stout. A hodge-podge of Papazian's Goat Scrotum Porter and his Armenian Imperial Stout...with the addition of whiskey soaked oak chips.

I am planning to add about 6-8 oz of whiskey to a couple oz's of chips in secondary but still trying to learn when to add the unsweetened chocolate bar to it....in the boil..how long, or in fermentation...? any suggestions?


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Old 01-04-2012, 01:39 AM   #2
Tall_Yotie
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I would add the chocolate during the boil, for about the last 5 to 10 minutes of the boil. I did this for a chili-chocolate stout. You want it in there long enough to get mixed thoroughly. Make sure to break that bar up good. I would suggest using cocoa powder or cocoa nibs instead, if you want a more earthy and truer chocolate note.


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Old 01-04-2012, 01:47 AM   #3
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what are nibs?
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Old 01-04-2012, 02:12 AM   #4
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Nibs are cocoa beans with the shell removed, used in some cooking. Really raw chocolate. I would support the cocoa powder though as is it more readily available.
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Old 01-04-2012, 02:15 AM   #5
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I used cocoa powder for my double chocolate stout. I believe I added it @ 5 minutes. It came out good.


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