Cocoa and Chocolate Contribute to OG/FG?
I'm fermenting a double chocolate stout at the moment. I took a hydrometer reading after one week after fermentation and my SG was at 1.020, which is significantly higher than what I was expecting, but I'm not super surprised by the reading due to the following reasons:
1. I've been having mash temp. problems for a lot of my batches; usually they are too low. For this batch my mash temp. actually kept and my mash was around 155F; I wanted it around 150F.
2. I added 1# of dextrine to create some more head retention.
3. I added 6 ounces of chocolate and cocoa powder (2 oz. cocoa, 6 oz. bittersweet Baker's).
Even with reasons #1 and #2 I would have expected my SG to be a little lower. I had a grain bill of about 12 pounds (9# US 2-Row) and pitched two packages of Nottingham yeast and fermented between 62 to 65 degrees.
I did some research and couldn't find any adequate results on how much chocolate and cocoa powder will contribute to the OG/FG of the stout. Should I expect higher FG readings because of the addition of the chocolate and cocoa powder?
15 Gallons of New England Hard Cider - Four yeasts: Ale yeast, two cider yeasts, and a champagne yeast.
Helliday Ale and Chocolate Nitro Stout