Thanksgiving 2013 Brewing

[Sipwreck]

First Happy holidays!!! Brewing, what I would like to call, a Double Chocolate Stout this weekend. I want a heavy Chocolate flavor obviously, So I plan on using a Dark Chocolate and Cocoa Powder. Any recommendations on when and how to introduce the Chocolates? I was planning the Cocoa 15mins before flame out and the Dark Chocolate in Secondary.

 

[Darwin18]

I would do both at 5 minutes to flameout.

 

[NathPowe]

Try adding 6-8oz of cacao nibs post-fermentation. Give them about 10 days contact with the beer before bottling/kegging. I did this for an oatmeal stout and got an amazing chocolate flavor.

 

[AerationStation]

Try adding 6-8oz of cacao nibs post-fermentation. Give them about 10 days contact with the beer before bottling/kegging. I did this for an oatmeal stout and got an amazing chocolate flavor.

I've done this too and it worked real well. Just a word of advice though, if you add them straight to the corny be prepared to clean out the chocolate sludge soon after killing the keg. I let mine sit for like 5 days and almost had to chisel the stuff out of my dip tube

 

[Sipwreck]

ok still cleaning up, but today was great success, although mother nature tried to freeze me out. Water source was frozen had to hump water from kitchen!!! I decided to add cocoa at 10 prior to flameout and might add cocoa to secondary during racking. I will sample first!!!