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Old 01-05-2012, 12:55 PM   #1
Tam004
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I am going to recreate the Chocolate Cherry Stout I brewed a few months ago. However, this time I plan to add cocoa powder to the boil rather than cocoa nibs in the secondary. How much cocoa powder would I use for a three gallon batch?

 
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Old 01-05-2012, 04:25 PM   #2
Double_D
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A tablespoon maybe? What problem did you have with the cocoa nibs?

 
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Old 01-05-2012, 04:31 PM   #3
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Quote:
Originally Posted by Double_D View Post
A tablespoon maybe? What problem did you have with the cocoa nibs?
That's a bit low.

I used 8 ounces of Hershey's sugar free cocoa and it wasn't enough to over come the cherry flavor. But I think I somehow screwed up on the cherry part. Anyway, 8 oz is reccommended for 5 gallons.
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Old 01-05-2012, 05:34 PM   #4
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8 ounces sounds about right. You may also want to factor in your recipe that the un-sweetened cocoa will add some bitterness (5-10ibu?), hop accordingly.
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Old 01-05-2012, 06:10 PM   #5
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Yeah, I use cocoa nibs. But he's not making 5 gal. And we have no other information to go on. Like how much chocolate malt is in the grain bill. I'm just throwing **** at a wall and seeing what sticks.

 
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Old 01-05-2012, 06:21 PM   #6
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Quote:
Originally Posted by Double_D View Post
Yeah, I use cocoa nibs. But he's not making 5 gal. And we have no other information to go on. Like how much chocolate malt is in the grain bill. I'm just throwing **** at a wall and seeing what sticks.
Well he needs to add more than a tablespoon, agreed ?
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Wayne Gretzky-"100% of the shots you don't take, don't go in

Revvy>>You shouldn't worry about ANYTHING, you didn't hurt the yeast, they know what they need to do, they want to eat all that sugar they are swimming around in. They want to pee alcohol and fart co2, it's their nature.

Bobby_M>>I flood the keg with CO2 for one minute with the lid off, rack the beer in to the bottom gently, seal it, flood it, vent it. If there's still O2 in there after that, F it.

 
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Old 01-05-2012, 07:27 PM   #7
rodisian
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Quote:
Originally Posted by Tam004 View Post
I am going to recreate the Chocolate Cherry Stout I brewed a few months ago. However, this time I plan to add cocoa powder to the boil rather than cocoa nibs in the secondary. How much cocoa powder would I use for a three gallon batch?
I just cracked the first bottle of my bastardized schwarzbier (used an ale yeast instead of a lager, o.g. 1.052), which had two additions of Cocoa and Cinnamon added to the secondary (I boiled the mixture to kill any nasties, of course.. and also added 1 TBSP of sugar to create co2 to re-fill the headspace in my secondary).

Anyhoo, it was a 3gallon batch and I added a total of 4oz dutch-processed cocoa (from Penzey's, very fresh and chocolatey), and there's a strong cocoa aroma and flavor.

But since you're brewing a cherry stout, there may be some adjustments necessary:
-Chocolate has to compete with the roastiness of a stout.. maybe add 1oz
-Chocolate has to balance out with the cherry flavor (add or remove an oz depending on your preference)
-My OG was a mid-range 1.052, if yours is higher/lower you may want to compensate as well
-I added it to the secondary to avoid the primary fermentation driving off flavors/aromas.. so an extra oz might be worthwhile

All that being said, I'd recommend being slightly conservative in the boil, and then taking a sample at the end of fermentation and assessing how much cocoa goodness you'd like, and adjust as appropriate using the boiled slurry/sugar method. It may add an extra week as you'll want the beer to sit on the cocoa for a little while, but your patience will be rewarded.

Good luck!

 
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Old 01-05-2012, 07:56 PM   #8
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I use 8 oz. of unsweetened cocao per 5 gallons in the boil

 
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Old 01-05-2012, 07:58 PM   #9
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Damn iPhone!..,,

I also add some chocolate extract at kegging for added flavor and aroma.

 
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