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Old 08-20-2012, 11:54 PM   #1
Elspeth_Payne's Avatar
May 2012
Silver Spring, Maryland
Posts: 3

What do you think of putting chocolate - not malt, but real chocolate - in your beer? What do you think of the flavor combination? How do you have to handle it in fermentation?

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Old 08-21-2012, 12:24 AM   #2
Senior Member
Hammy71's Avatar
Sep 2008
, Maryland, The Tax Me State
Posts: 5,906
Liked 534 Times on 407 Posts

I've made a oatmeal stout with Hershey's Cocoa powder before. Used half the box in the mash and half in the last 5 minutes of the boil. Made a hell of a pile of sludge in the bottom of the carboy, but the beer came out awesome.

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Old 08-21-2012, 12:31 AM   #3
Aug 2012
Charlotte, NC
Posts: 14

You can also use cocoa nibs...I used them in a pumpkin beer.
Tis Not how good your beer is but how well you brewed it....

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Old 08-21-2012, 01:19 AM   #4
May 2012
Class Bravo airspace, Chicago, Illinois
Posts: 32
Liked 1 Times on 1 Posts

I shaved some dark and milk chocolate into the grains in my grain bag, and then steep'd it all into the wort. It was a recipe for a porter and it was the best beer I've made so far! I wouldn't think it would be good in a lighter beer but anything spiced, porter, stout or just not too hoppy I think you'll be happy. Good luck
Uh-huh, uh-huh. Okay. Um Can you repeat the part of the stuff where you said all about uuhhh, things.

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Old 08-21-2012, 05:50 AM   #5
bleme's Avatar
Jan 2012
Visalia, CA
Posts: 2,142
Liked 331 Times on 240 Posts

I tried the Double Chocolate Stout kit from Austin and get tons of complements. I drop the "double" when I tell people now because it gives them more realistic expectations. Funny how that affects perceptions...

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