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Old 12-27-2008, 06:20 PM   #1
jbodkin
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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
PtotheL
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Dec 2008
Montreal, Quebec
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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
 
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Oct 2007
Westmont, IL
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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
 
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Jan 2008
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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
Gordie
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Feb 2008
Healdsburg, CA
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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
 
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Jun 2007
Greenville, SC
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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
 
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Jan 2007
Armpit of Dallas (Irving), TX
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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.
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