By far the best beer I've brewed, so I wanted to share. I made this with one modification: 4oz Hershey cocoa powder (not 8oz). It sat in primary for about 7 days. Then racked to a cask with 3oz of dextrose in 1cup of water (boiled, then cooled) and 0.5oz fresh Chocolate Mint from a friend's garden, soaked in some vodka. Secondary ferm for about 10 days (6 days at 68F, 4 days at 54F), then vented/tapped. The conditioning was a little rushed, but I knew with the 3oz of sugar I would have good head pressure to over carbonate.
Poured from a beer engine, I found it extremely bitter for my taste (undrinkable). Certainly that could be due to the sparkler, lack of carbonation, timelines of a cask/greener beer, etc. etc. so hard to draw a conclusion on that alone. In any case, I added 8oz of Dextrose (would use lactose next time, but didn't have any on hand and the beer will be gone in a few days anyway). Let it sit overnight... WOW...what a difference - awesome. The mint is just barely apparent in the aroma, but you can taste it in the head (a beer engine treat you might say). I am not a huge chocolate guy, so the amount of cocoa is perfect for me. The choc and caramel malts come through nice as well. It's a perfect blend. I will definitely make this again, with some gourmet cocoa, but change nothing else. AMAZING. Thanks. Cheers.
serving: Towhead Blonde, Skipping Stone IPA, I2-PA, Buckwheat, Wheatmister Abbey
cask: 1 Year Kellerbier
nitro: Skinned Knee Imp. IPA
fermenting: Skipping Stone IPA