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Old 07-10-2012, 05:27 AM   #1
ZeeSniper
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Mar 2012
Dekalb, IL
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Recipe I used, one of my first. Looking back I wonder if I should have put more thought into it:

Steeping:
1 lb Chocolate
12 oz Barley Flakes

Malt/Sugars
6lb Dark DME
2 lbs Dark Brown Sugar
1 lb Honey

Hops:
1oz Fuggle (60 min)
1oz Vanguard (30 min)
0.5 oz Vanguard (20-5 mins, sprinkled in slowly).

10 oz Cocoa Powder
1.5 oz Chocolate Extract (racked onto keg)
-----------

Primary: 6 weeks
Kegged: Aging/Carb 3 weeks

EDIT: OG: 1.080
FG: 1.020


I sampled some 3 weeks after kegging. The aroma smells like a really awesome chocolate cake. The taste however, is quite off. Its SUPER cocoa-like. Very astringent, with heavy alcohol at the end. It's like eating an alcohol-infused chocolate cake, but very dry, and sugarless. It's not quite what I was expecting.

I fear I may have overdone it. I think the combination of all the cocoa powder, honey, and brown sugar may have made it too dry, and the addition of some more malt instead would have been better.

What do you guys think, will it get much better with another month or two of aging? Is there anything I can do at this point to make it better?

 
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Old 07-10-2012, 06:22 AM   #2
helibrewer
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I have a cherry stout that I used 1 lb of lowfat, unsweetened cocoa powder in. I added it to secondary, no boil. I'm not sure I like the result and am hoping by fall the flavors meld a bit more. I know the more aromatic flavors dissipate with time.
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Old 07-10-2012, 07:17 AM   #3
heckler73
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Feb 2012
North Vancouver, BC
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http://en.wikipedia.org/wiki/Mash_in...Chocolate_malt

did you take the name a little too literally?

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Old 07-10-2012, 02:31 PM   #4
deercreek
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Indianapolis, Indiana
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On the bright side, crappy chocolate cake is still chocolate cake.

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Old 07-10-2012, 02:38 PM   #5
ZeeSniper
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Mar 2012
Dekalb, IL
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Quote:
Originally Posted by heckler73 View Post
http://en.wikipedia.org/wiki/Mash_in...Chocolate_malt

did you take the name a little too literally?
If you mean did I steep 1lb of chocolate, no I did not.

 
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Old 07-10-2012, 02:46 PM   #6
KeythL
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May 2012
Appleton, WI
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Quote:
Originally Posted by ZeeSniper View Post
Recipe I used, one of my first. Looking back I wonder if I should have put more thought into it:

Steeping:
1 lb Chocolate
12 oz Barley Flakes

Malt/Sugars
6lb Dark DME
2 lbs Dark Brown Sugar
1 lb Honey

Hops:
1oz Fuggle (60 min)
1oz Vanguard (30 min)
0.5 oz Vanguard (20-5 mins, sprinkled in slowly).

10 oz Cocoa Powder
1.5 oz Chocolate Extract (racked onto keg)
-----------

Primary: 6 weeks
Kegged: Aging/Carb 3 weeks

EDIT: OG: 1.080
FG: 1.020


I sampled some 3 weeks after kegging. The aroma smells like a really awesome chocolate cake. The taste however, is quite off. Its SUPER cocoa-like. Very astringent, with heavy alcohol at the end. It's like eating an alcohol-infused chocolate cake, but very dry, and sugarless. It's not quite what I was expecting.

I fear I may have overdone it. I think the combination of all the cocoa powder, honey, and brown sugar may have made it too dry, and the addition of some more malt instead would have been better.

What do you guys think, will it get much better with another month or two of aging? Is there anything I can do at this point to make it better?


Aside from giving it more time, time, and more time, I dunno, Splenda maybe? Perhaps you could put some in a pint glass and dispense on top of that to see if it helps?

Keyth

 
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Old 07-10-2012, 03:38 PM   #7
JeepDiver
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You could try some lactose. May sweeten it up a bit and add a little more body. Just call it a chocolate milk stout

 
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Old 07-10-2012, 03:52 PM   #8
MetalMatt
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May 2012
Bartow, fl
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The honey and brown sugar likely dried it out a bit more than you were expecting. I usually add Lactose to my chocolate stouts to add a little sweetness and body, so it doesnt end up so dry.
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Old 07-10-2012, 03:58 PM   #9
shawnbou
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Another vote for lactose here. It will provider some additional sweetness and body which should accentuate the chocolate flavor nicely.
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Old 07-10-2012, 04:04 PM   #10
iambeer
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May 2012
Wash, DC
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One vote for dumping. No offense, but that recipe is offensive.

 
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