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Old 12-27-2008, 06:20 PM   #1
Nov 2008
Posts: 38

I want to kick up my Chocolate Flavor on my Double Chocolate Stout ...

I Added some Coco at the end of the boil already ... But want more

What would be the best thing to add to my secondary when I rack it ...

Coco Nibs? Chocolate Chips? Baking Chocolate? Coco extract?

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Old 12-27-2008, 08:49 PM   #2
Dec 2008
Montreal, Quebec
Posts: 66

Just chiming in to say that I'm also interested in anything somebody has to say on this...

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Old 12-27-2008, 09:07 PM   #3
slimer's Avatar
Oct 2007
Westmont, IL
Posts: 688
Liked 3 Times on 3 Posts

I know that Chocolate Nibs are used in the Chocolate Jitterz Recipe.

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Old 12-27-2008, 09:15 PM   #4
hammer one
hammer one's Avatar
Jan 2008
Posts: 292

Last year I made double chocolate stout I used a chocolate extract added to the secondary it was great no chalky taste. I got it via the internet, sorry I don't remember where. There are alot of issues with real chocolate because of the oils. For me the extract was the way to go. If you have to wait a week or so to get it thats OK you can add it in just before bottling or keging.

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Old 12-27-2008, 11:46 PM   #5
Feb 2008
Healdsburg, CA
Posts: 380
Liked 29 Times on 9 Posts

You can use about 6-8 oz of nibs in the secondary or get some high quality extract and a graduated cylinder and work out a proportional addition. If you use the nibs, be aware that more than a week of again can start to impart smokey rather than chocolate flavors so don't go out of town...

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Old 12-28-2008, 08:01 AM   #6
Edcculus's Avatar
Jun 2007
Greenville, SC
Posts: 4,546
Liked 50 Times on 46 Posts

Not trying to toot my own horn... but
What you need to know about chocolate for brewing

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Old 12-28-2008, 08:40 AM   #7
BarleyWater's Avatar
Jan 2007
Armpit of Dallas (Irving), TX
Posts: 2,204
Liked 23 Times on 17 Posts

Edcculus, great write up. I use powder at the end of the boil, make sure I transfer most of it to primary, and let it sit for about 3 weeks. I don't secondary, but I do add 2/3oz of chocolate extract at bottling along with some lactose. I have made it a few times, and it always is well received.

Fermenting: Nada
On Tap:Cran Wit, Dr Pepper Dubbel, Cascadian Pale Ale, Dark Chocolate Stout, Imperial Stout, Brown Mild, Schwarzbier
On Board: IIPA

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