Forgot to Steep Chocolate Malt for Dunkel. Anyway to right the ship?

[Kornssj]

So I'm brewing an easy Dunkel for my Step father for his birthday/ Oktoberfest. Since it was extract, I decided to not write anything down as I usually do and just remember the OG in my head (one number, easy right?).

As I was getting ready to pour specialty grains into my container, I got distracted and did not add the chocolate malt . Everything is finished now, I don't think I can steep right now. I just poured the yeast, like hour 1 of fermentation. Here is the build :

5.5 GAL Batch size (Distilled Water)

Steeping Grains
8oz - Caramunich Malt --
4.6oz - Briess Blackprinz Malt
4.6oz - Thomas Fawcett Pale Chocolate Malt

7.5lbs Bavarian Wheat DME (BOIL)

1oz - Perle (60 min)

Yeast Lal Brew Premium : Munich Classic (Dry packed with Propper Starter Yeast starter build)


Is there anything I can do post fermentation or even currently to fix the issue? Perhaps acquiring and adding chocolate post fermentation?

Appreciate your comments and support. If anyone has successfully fused a chocolate infusion without the chocolate steeping malt present, that would be very helpful to get some insight.

 

[brewSJ]

I’ve never done it myself, but personally I would fix it now rather than at the end to avoid oxygenation.

Steep the chocolate malt in some warm water (no more than necessary), then remove the grain and boil the water to sterilize everything. Let it cool off, then add it directly to the fermenter. This is riskier than doing everything from the start because you’re re-opening the fermenter, but it should still work out fine if you’re careful about sanitation. The yeast will take up any oxygen that gets in before fermentation.

 

[Bassman2003]

Yes, add it in and let the yeast chomp away.

 

[lumpher]

Steep it in a little water, dump the flavored water in, and don't sweat it at all. Adding flavoring in after ferm starts is a part of brewing. That's really all you're doing.

 

[Kornssj]

Sweet! I just finished boiling / cooling it down and added it to my fermenter. Not sure why I thought it was more complicated than that lol.

Just so you guys know, I have a pressure fermenter and a mini keg that I can inject liquids into it with little to none Oxygen touching my precious wort, so there aren't any issues getting things into my fermenter at any period. It's actually a great setup via Fermzilla All Rounder. However I like this method much better as its just one less headache to worry about. I love less headache and more beer baby.

I'll post a picture of this beauty when it's done. I kicked up the base malts and if everything goes to plan will hit somewhere between 6-7%ABV.

I will share your greatness with my family when we enjoy this brew together. Cheers!

 

[Kornssj]

Err my gerd all that Chocolate! Yeast must be loving it.

First time using a proper starter and I'm really glad I did. This is crazy active after only 14 hours. Fermentation has never started so vigorously especially at 5 PSI. I will for sure use a 2L yeast starter from now on.