This weekend went to Homebrew Headquarters Richardson Texas and chose their "in house Texan Bock" recipe. While boiling the brew yesterday I decided to drink my first Sam Adams Chocolate Bock (Christmas sampler case at Costco
and that is good stuff.
Today my primary is bubbling nicely. No volcano just a nice constant burp into the overflow.
This is only my second batch of beer. What is the easiest / best way for a beginner like me to turn this sort of into a Chocolate Texan Bock like Sam Adams? Of course it will not be the same.
I did google this Q and there are a confusing number of conflicting opinions.
The simplest suggestion seems to be to just add some Hersheys Squeeze Bottle Special Dark Chocolate Syrup into the primary and let it ferment. The syrup is sterile so just squeeze some in. Since it's day 1 actively fermenting then it should just consume whatever sugar is in the syrup. Yes this may up the initial SG but this is a 9% beer to begin with so more is fine.
Others talked about adding Dutched Cocoa or Nibs at the end of boil but I am past that step.
Suggestions as to what kind; how much; when to add; etc?
This is a 5 gallon batch. My understanding from the Homebrew HQ Shop is this will take 5 months to be ready. After Secondary I am planning on corny kegging and letting it age.