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Old 05-15-2007, 02:21 AM   #1
eatria
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Apr 2007
Gainesville, FL
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I just bought a recipe for a Chocolate Stout.

I want to make it a DOUBLE chocolate stout, but don't want to ruin 50 bucks worth of ingredients.

My beer store guy recommended using semi sweet morsels, melting them down in a separate pot, and adding them to the wert right after boiling is done.

Anyone try something like this?

btw: i bought gevalia pure semisweet dark chocolate (very few additives unlike a Nestle or Hershey).

 
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Old 05-15-2007, 02:36 AM   #2
Professor Frink
 
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I made a Chocolate Coffee stout with 4 oz. of unsweetened chocolate with 10 minutes left in the boil, it came out pretty well, but if you're not doing the coffee, you can probably get away with more chocolate.

 
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Old 05-15-2007, 02:47 AM   #3
the_bird
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you want a dutch-processed cocoa powder - the processing removes most of the oils, which otherwise will kill head retention.
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Old 05-15-2007, 02:55 AM   #4
landhoney
 
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I melted 10oz chocolate in a small amount of water and added that to my boil. Boiled for 60 minutes. This helps negate the head-diminishing effect chocolate can have on beer. The chocolate was from Guatemala, hard as a brick and has a unique, coffee-like bitterness. I would say its like bittersweet/very dark chocolate w/ a little sugar added. But the flavor is vey unique. I sampled this Porter today, w/2 others and nobody thought it was very chocolatey(or in any way overly so). It was really great, very well integrated, not too many brews under my belt but I think its at the top right now. Very excited. Again, it is a porter not a stout, but in the same ballpark. It turned out higher in gravity than most porters: 1.069.
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Old 05-15-2007, 03:27 AM   #5
Kayos
 
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I did Jamil's chocolate hazelnut porter. 8oz unsweetened cocoa powder at the end of the boil. I would think most of the flavor would be gone if you boiled it the whole 60 mins. I would use 10-12oz next time. Good flavor, I just like it a little more dominant. Here is the recipe, for comparison. It is an awesome beer, not to mention HUGE!!!

8 lbs. english light lme
.5 lbs light dme

grains:
1 lb. munich
1 lb. crystal 40L
1 lb. crystal 75L
.5 lb. carapils
.75 lb. chocolate
.5 lb. black patent

hops:
1 oz. kent goldings 60 mins
1 oz. williamette 30 mins
2 oz. williamette 1 min

8 oz. unsweetened cocoa powder (last few mins of boil)

1 tab whirfloc (last 20 mins of boil)

1 pkg 25 ml hazelnut flavoring at bottling

4 oz corn sugar for priming


 
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Old 05-15-2007, 03:30 AM   #6
landhoney
 
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Why would the flavor go away? I don't think its evaporating out, where would it go? Maybe some of the aroma would.
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Old 05-15-2007, 11:50 AM   #7
stout55
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Apr 2007
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I use 2 cups of Herseys Cocoa powder, 10 min at the end of the boil.

 
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Old 05-15-2007, 12:15 PM   #8
Torchiest
 
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I use cocoa powder and put it in at the begging of the boil. You can scoop out the tiny bit of residual oil before you get to the main brewing.
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Old 05-15-2007, 02:09 PM   #9
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I'm going to have to get into the stouts. I love chocolate and coffee...
What yeast did you use?

 
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Old 05-15-2007, 05:18 PM   #10
Torchiest
 
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I've used White Labs WLP013 London Ale in my stouts and porters with great results. It works well with dark english ales, in my experience.
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