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Old 10-26-2008, 02:44 PM   #1
sbkg
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Nov 2007
Lansing, Mi
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Hey there im in the process of steeping my toasted flaked oats and a variety of grain.

If i want to add dutch cocoa does it go in at the beginning of end of the boil?

THNKS



 
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Old 10-26-2008, 02:49 PM   #2
Nurmey
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I've usually put it in at flameout. Get ready for A LOT of trub when you use it.


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Old 10-26-2008, 02:59 PM   #3
sbkg
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sweet thanks, got any more tips? 4oz. shouldn't be to over powering of a chocolate taste should it?

 
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Old 10-26-2008, 03:34 PM   #4
Nurmey
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4 ounces will not be over powering. I've used 8 ounces for a choc stout and it was fine. One thing to keep in mind, cocoa is bitter. I usually use some lactose when using it to off set the bitterness a bit. Dutch cocoa is not quite as bitter as some but I thought I would just toss it out there.
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Old 10-26-2008, 04:00 PM   #5
sbkg
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Thanks people!

I'll let everyone know how it turns out

 
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Old 10-26-2008, 09:28 PM   #6
UncleBennysBrew
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Oct 2008
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Quote:
Originally Posted by Nurmey View Post
4 ounces will not be over powering. I've used 8 ounces for a choc stout and it was fine. One thing to keep in mind, cocoa is bitter. I usually use some lactose when using it to off set the bitterness a bit. Dutch cocoa is not quite as bitter as some but I thought I would just toss it out there.
And when would you add the lactose for this brew? At bottling time? I've got a Holiday Spice in secondary now, where I used 8 oz of cocoa powder, and have been getting a little bitterness. I figure most will settle out with age, but maybe lactose would be a surer alternative.

 
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Old 10-26-2008, 10:18 PM   #7
Nurmey
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Lactose is an add anytime ingredient because it non fermentable. You can add during the boil, in secondary, or at bottling. Boil it up with a couple cups of water, cool, and pour it in.


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