Chocolate: How to add? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Chocolate: How to add?

Reply
 
Thread Tools
Old 10-07-2008, 06:37 PM   #1
effigyoffaith
Recipes 
 
Oct 2007
Lafayette, IN
Posts: 118
Liked 1 Times on 1 Posts



I was thinking about adding chocolate to some beer. So my question is what form of chocolate works best to add to beer. The options seem to be:
Shavings of dark chocolate
Cocoa powder (either regular or dutch process)
Cocoa nibs
Something else?

What have you tries? What works? When do you add it?
__________________
Planning:Choke cherry wine, brown ale.
Fermenting:
Bulk Aging: Oud bruin with elderberries, Brett Saison, ordinary bitter.
Bottled: Oud Bruin, cider, black raspberry mead, Elderberry wine.

 
Reply With Quote
Old 10-07-2008, 07:22 PM   #2
scinerd3000
 
scinerd3000's Avatar
Recipes 
 
Mar 2008
Milton, De
Posts: 2,127
Liked 11 Times on 11 Posts


i use cocoa powder. It disolves more redily and i add it in the last minutes of the boil...what is a cocoa nib?
__________________
On Hiatus: Brewing at work....

 
Reply With Quote
Old 10-07-2008, 07:24 PM   #3
ChshreCat
 
ChshreCat's Avatar
Recipes 
 
Aug 2008
Camano Island, Washington
Posts: 11,538
Liked 539 Times on 431 Posts


cocoa nibs are bits of pure cocoa bean. You can rack onto them in a secondary. Simple and easy.
__________________
"Science + beer = good!"
-Adam Savage

 
Reply With Quote
Old 10-07-2008, 07:46 PM   #4
TheJadedDog
AFK ATM
HBT_LIFETIMESUPPORTER.png
 
TheJadedDog's Avatar
Recipes 
 
Aug 2006
People's Republic of Cambridge
Posts: 3,316
Liked 16 Times on 13 Posts


I use cocoa powder but it is a PITA and can make a big mess if you aren't careful. I've heard lots of folks use the nibs but I haven't tried them myself so I couldn't say. Shavings might be a good way to go but will take longer to dissolve.
__________________
And now we go AG!

On Tap: Nadda
Primary: Nadda
Planning: Extra Special Bitter

 
Reply With Quote
Old 10-07-2008, 09:26 PM   #5
Loup
Recipes 
 
Jul 2008
Minnesota, Twin Cities area
Posts: 273
Liked 3 Times on 2 Posts


I've been planning a chocolate stout and have done a little research. Information I got from a microbrewery that said they did a lot of experimentation. They found they got the best flavor by adding cocoa powder to the keg, but it killed head retention and made a mess out of their kegs. Instead they add the cocoa powder during the mash. They also said that dutch process cocoa made the beer too bitter, but that doesn't make a whole lot of sense to me because dutch process cocoa is less bitter.

I was planning on adding cocoa powder to my boil and hadn't decided on regular or dutch process cocoa.

 
Reply With Quote
Old 10-07-2008, 10:00 PM   #6
lamarguy
 
lamarguy's Avatar
Recipes 
 
Aug 2008
Austin, TX
Posts: 1,653
Liked 25 Times on 24 Posts


I prefer dutch processed chocolate to regular cocoa powder since it provides a smooth chocolate flavor without any of the cocoa bitterness. I usually add 4 - 6 ounces to the boil during the last 10 minutes to achieve a nice chocolate flavor.

From Wikipedia:
Quote:
The Dutch process accomplishes several things:

* Lowers acidity
* Increases solubility
* Enhances color
* Lowers flavor
It's a little harder to find than regular cocoa powder, but any specialty food store should carry it. I buy mine at Whole Foods.


 
Reply With Quote
Old 10-08-2008, 03:41 AM   #7
Fat Guy Brewing
Recipes 
 
Jun 2008
Kansas City Metro
Posts: 203
Liked 1 Times on 1 Posts


What about just steeping chocolate malt grains?
__________________
CF
Owner, Brewer, Taster

Brewing: IPA
Fermenting: Oktoberfast
Aging:
Drinking: Fat Guy Porter, Fat Guy Tire, AJ's Raspberry, SWMBO Slayer
Up Next: Xmas Ale

 
Reply With Quote
Old 10-08-2008, 03:50 AM   #8
ChshreCat
 
ChshreCat's Avatar
Recipes 
 
Aug 2008
Camano Island, Washington
Posts: 11,538
Liked 539 Times on 431 Posts


Quote:
Originally Posted by Fat Guy Brewing View Post
What about just steeping chocolate malt grains?
Chocolate malt doesn't actually contain chocolate.
__________________
"Science + beer = good!"
-Adam Savage

 
Reply With Quote
Old 10-08-2008, 12:18 PM   #9
effigyoffaith
Recipes 
 
Oct 2007
Lafayette, IN
Posts: 118
Liked 1 Times on 1 Posts


I thinking that the cocoa nib seem to be much less messy than the cocoa powder. When I use spices I like to use crushed whole spices for the same reason. For those that have use the nibs, were you happy with the flavor you got? How much did it take?

I'm guessing because of the fat content of all forms of chocolate (even cocoa powder is about 10% to 25% fat) I'll have to kiss head retention goodbye. I think at flame out of the last few minuets of the boil would be the right time to add them
__________________
Planning:Choke cherry wine, brown ale.
Fermenting:
Bulk Aging: Oud bruin with elderberries, Brett Saison, ordinary bitter.
Bottled: Oud Bruin, cider, black raspberry mead, Elderberry wine.

 
Reply With Quote
Old 10-08-2008, 12:26 PM   #10
FatMonsters
 
FatMonsters's Avatar
Recipes 
 
Apr 2007
NY
Posts: 580

I used cocoa powder at the last 5 minutes of boil, which definitely added a chocolate flavor.

Here is a good article from BYO about brewing with chocolate:
Article

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Spice, Herb, or Vegetable Beer Chocolate Coffee Stout (Chocolate Jitterz) FermentEd Specialty, Fruit, Historical, Other Homebrew Recipes 84 01-19-2016 08:01 PM
Pale Chocolate, American Chocolate etc. conpewter All Grain & Partial Mash Brewing 3 03-30-2009 02:09 PM
Chocolate replacing Pale Chocolate- ?? beesy Recipes/Ingredients 2 02-28-2009 03:18 AM
Chocolate Stout - What kind of chocolate? thedailyaustin Beginners Beer Brewing Forum 22 02-24-2009 08:43 PM
Chocolate Malt vs. Chocolate Wheat Chello Recipes/Ingredients 3 01-27-2008 12:04 AM


Forum Jump