Add chocolate directly to the stout

[LLLqz]

I have a large block of West African cocoa mass and plan to add it to the fermented beer. Has anyone tried it?It's first time to use it and I have no idea how to add this into beer.

 

[day_trippr]

If it's solid at room temperature, it's not going to break down in a fermentor to provide significant character. This is why most people employ alcohol to dissolve similar hard chocolates to create tinctures/extracts to provide that character enhancement to the base beer.

fwiw, I soak chocolate nibs (basically dried solid fragments of fermented cocoa bean meat) in dark rum for a week or two (along with a couple of scraped, chopped and smushed vanilla beans) before adding the entire works to my double imperial chocolate stout. All of that is to get the cocoa character out of the "beans" and into the beer...

Cheers!

 

[LLLqz]

如果它在室温下是固体的，它不会在发酵罐中分解以提供显着的特性。这就是为什么大多数人使用酒精来溶解类似的硬巧克力以制造酊剂/提取物，以增强基础啤酒的特性。

fwiw，我将巧克力粒（基本上是发酵可可豆肉的干燥固体碎片）浸泡在黑朗姆酒中一两周（以及几颗刮碎、切碎和捣碎的香草豆），然后将整个作品添加到我的双帝国巧克力黑啤酒中。所有这一切都是为了将可可特性从“豆子”中带到啤酒中......

干

Thanks for your advice!It is indeed a solid at room temperature,by the way,I achieved good results through a method.Put the chocolate in the refrigerator to freeze, and when it becomes very hard, prepare a knife to chop the chocolate into small pieces like a carpenter chopping wood chips.And in just one day it became very chocolaty! Even going too far to suppress the flavor of the beer itself. If head preservation is not considered, this is definitely an excellent way to add chocolate flavor to beer.