First post from this guy.

[Switchman]

I just want to start off by saying hello to everyone and that you have an awesome forum here.

I'll try to keep it short, sweet, and to the point with my intro, but here goes.

Southern Iowa guy, more of a wine maker, but I've made a few different kit beers, a couple of extract abornamlities, and a couple of meads. Basically the extent of my "expertise". I'm always open to new ideas and techniques, as well as some good healthy constructive criticism.

I would like to get anybodies opinion on the best recipe for a choclate stout, preferably an all extract if possible but I'm open to partial mash and I might even give an all grain a shot.


So, again I would just like to say hello and thanks in advance for any advice.

- Switchman

 

[Pappers_]

Welcome! I'm originally from SE Iowa, and my father's family was from the SW side of the state, around Creston.

Have you found the recipe database here at HBT? If you go to the forum's main page and scroll down you'll find tgd database divided up by beer style. Click through to stouts and you'll find some chocolate stouts recipes I'm sure. Look for tried-and-true versions. Many all-grain recipes willhave extract conversions in the threads, if not, ask for one.

 

[Homercidal]

Welcome! I've done a chocolate stout/porter a couple of times and it's turned out pretty decent, but there are several good recipes in the recipe section, as Pappers_ has mentioned. My technique is to boil a bit of chocolate powder in the boil kettle at the end of the boil, and then I secondary on some cocoa nibs (you can find them on Ebay/amazon).

Good luck!

 

[Switchman]

Okay, I'll just have to dig deeper on the actual forum, the android app does have its downfalls. I do have a few questions though, what is the major difference if any, between a porter and a stout. Also, is it more preferable to use cocoa powder or bakers chocolate ( I believe that's what I heard it called.)

Again, thanks for the advice.
-Switchman

 

[Pappers_]

A stout is often a more roast-y and bitter than a porter, they almost always use roasted unmalted barley where porters may or may not. Historically, stouts were bigger beers than porters but now some Robust Porters can be hefty.

I use cocoa but am not an expert on it and haven't tried bakers chocolate.

 

[Homercidal]

I think bakers chocolate would be less easy to use and I may be wrong, but I think it has a higher fat content, which would not be desirable in a beer, from what I've read. (Although I've had a few beers with some high fat content and there wasn't anything really wrong with them...

I just used a full small container of powdered cocoa. Like 8 ounces. Just pour it in.

 

[noiz2]

Bakers chocolate would be problematic. It has a lot of cocoa butter in it and the fat will kill your head retention. Also it's not so water soluble cocoa nibs or cocoa powder are a better choice. But you don't actually need cocoa at all. Chocolate malt will give you a bit of chocolate flavor on its own

 

[Cyclman]

Welcome from CO.

Purely defined, porters shouldn't have acrid, burnt flavors while Stouts should. However, these are rules commonly bent.

One of my favorite books is Brewing Classic Styles, I highly recommend it if you're curious.

 

[Switchman]

Thank you for the info thus far, I look forward to learning A LOT more in near future I hope. I have read some pretty negative things about bakers chocolate, mainly leaning towards head retention and how much of a pain it is to get everything clean after brewing with it. So, I'm pretty certain that ill be going with cocoa powder or nibs.

One highlight of the past few days though, I brewed up an apple beer for an upcoming fly fishing trip. Needless to say I'm excited to see how it turns out.

Again, thank you all for helping me out so far. It took me a bit to break the ice, but i feel it was well received.

-Switchman