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Old 01-08-2013, 12:09 AM   #1
Nov 2012
Posts: 26
Liked 1 Times on 1 Posts

I am planning to brew a dunkelweizen similar to the one in Jamil's classic styles book. To try and jazz it up a bit, I want to add some chocolate flavor to it. I'd like the flavor to be noticable but mild and not "in your face". What would you recommend I use for that effect? Cocoa nibs + vanilla beans in the secondary as mentioned here for porter recipes? Actual cocoa in the boil? Creme de cocoa? How much? I don't want a sweet mess, just a nice classic dunkelweizen with a hint of a nice chocolate flavor. Any input is much appreciated, I am pretty new to this.

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