I think I am going to go with a 8oz sweet, 8oz semi sweet, and 8 oz unsweetened. If anybody has an opinion on that I would love to hear it, otherwise I post results in a couple months.
johnpcook1 said:I made a Breakfast Stout clone and a Chocolate Cherry Russian Imperial stout and the recommendations for both were to use unsweetened bakers chocolate. If I recall right, other types of chocolate have fats and oils in them that we dont want in the beer.
One packet of yeast, especially if its hydrated first, will be more than enough.
As for the chocolate addition, when I added it at the end of the boil on my first beer I felt like I lost alot of chocoalate because it adhered to the immersion cooler and the side of the boil kettle and got mixed in with the cold and hot break that were left behind. Now I take about two cups of wort at flameout from the top and put it into a saucepan and melt the chocolate in that and transfer that directly into the primary. No chocolate loss.
i just noticed, after all this time, the extract kit calls for 24 oz of chocolate and the all grain kit calls for only 5 oz.. im curious.. the grain bill for the specialties is the same! so what gives?
I've brewed this beer a few times and just like founders Its way to bitter for my taste. I like to age this for at least a year before I start drinking it. the hop bitterness fades and the chocolate gets stronger. I brew it with 8oz unsweetened cocoa powder and 2oz of cocoa nibs in secondary and I don't start to taste any chocolate until 4 months and it just gets stronger with time. The first time I brewed this I drank it too soon, I had the last bottle about a year after it was brewed and I couldn't believe how much better it was so now I always age this. I want to try brewing it with less hops and see If I like it better sooner.
O.G. 1.082
F.G. 1.018
ABV 8.3%
IBU's 60
3.3 Lbs Munich Malt Syrup
5.3 Lbs Light Malt Syrup
1.1 Lbs Wheat Malt Syrup
16oz Roasted Barley
10 oz Chocolate Malt
8 oz De-husked Carafa1 Malt
4 oz Coffee Malt
8 oz 150L Crystal Malt
4 oz Special B Malt
16 oz Flaked Oats
24 oz Unsweetened Bakers Chocolate
5 oz Dark Roasted Coffee Beans
2 oz Horizon Hops (65 Min)
1/2 oz Willamette (30 Min)
1/2 oz /willamette (1 Min)
Safale US-05
~5 oz of fresh ground coffee beans steep for 10 min. at flameout.
~With 5 min remaining in boil, add 24 oz chocolate, 5.3 lbs Light Malt Syruo, and 1.1 lbs of Wheat Malt Syrup.
...I keep this beer in primary for a few weeks and transfer as much of the yeast cake full of chocolate over to secondary because it seems that the beer picks up the chocolate flavor from the cocoa powder after alchohol is present. In other words alchohol extracts more flavor than water will.
Why do you rack it then? Doesn't that just oxygenate it needlessly?
I will be brewing this up tomorrow. thinking of adding a pound of lactose also...thoughts?
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