How to achieve great chocolate flavor in a stout?

[Bisco_Ben]

Hey guys, so I am working on a Chocolate Imperial Stout recipe with some nibs that I got from a local chocolate maker. I really want to make an amazing chocolate stout as a collaboration that displays their chocolate making skills and my beer making skills. When using nibs in the past, I really dont feel that I got a chocolate flavor that stood out and grabbed you. I mean there was a slight aroma but it really gave more of a bitterness and lack of actual chocolate flavor. I have used anywhere from 4-8oz of nibs before. I was wondering if there are approaches that I am missing, and what you guys out there do to achieve a truly brilliant chocolate flavor in your stouts. Any insight would be very much appreciated!

 

[Baja_Brewer]

I used chocolate extract. Moderately hurt head retention but it put in some great flavor.

Looks like its OOS at King Arthur but amazon probably has it: http://www.kingarthurflour.com/shop/items/nielsen-massey-chocolate-extract-4-oz

 

[gundarak]

At what stage did you add the nibs? I get good results taking the nibs, and using just enough vodka to cover for about 30m-1hr, then dumping the whole thing, nibs and vodka into the secondary for 5-7 days.

Also, for my porters and stouts, i tend to minimize and reduce the amount of roasted malts i use. I feel that they mask a lot of the chocolate flavor. What this usually means is that my nut/chocolate/coffee porters are more brown than black on the SRM scale. Keep in mind that most of the nuts/chocolate/coffee you would use in a beer will impart its own roasty qualities.

 

[JimRausch]

I've tried cocoa nibs before(8oz. in a 5G batch) without getting much chocolate notes. But my porters have a great chocolate aroma and flavor. They feature brown malt and chocolate malt, no actual chocolate. Also, no roast barley.
No proof if the chocolate malt instead of roasted barley is the reason, but I do believe it.

 

[falkaveli]

I love chocolate malt for that nice soft roasty chocolate flavor.

I've been considering tossing in a half pound of lactose in my treatment beers (5g batch) to bring out some of the other flavors (read cocoa nibs, coffee, etc.) with the sweetness. Anyone have any experience with this?