Melting chocolate in a stout

[Jtvann]

So I brewed a coffee stout today and used a few ounces of dark chocolate in the boil. I just cut and crushed up the chunks and threw them in the boil for the last 5 minutes. When I was done transfering to the fermenter I noticed that I had quite a few chunks in the whirlpool pile at the bottom of my pot.

Is there any I'll effect to putting them in for longer than the last 5 mins of the boil. Maybe putting them in with 30 mins left? Is there some other method the folks use to make sure it all gets melted?

 

[Hoppy2bmerry]

Chocolate contains fat (cocoa butter) the darker the chocolate the less fat it contains, but cocoa powder is fat free and can be added without the oils inhibiting the foam head once your brew is done. Brewers often add cocoa powder to the boil. I hope that answers your question

 

[Cato1507]

So I brewed a coffee stout today and used a few ounces of dark chocolate in the boil. I just cut and crushed up the chunks and threw them in the boil for the last 5 minutes. When I was done transfering to the fermenter I noticed that I had quite a few chunks in the whirlpool pile at the bottom of my pot.

Is there any I'll effect to putting them in for longer than the last 5 mins of the boil. Maybe putting them in with 30 mins left? Is there some other method the folks use to make sure it all gets melted?

I didn't think you're supposed to use chocolate because of the fat in it. Only time I have, I used Cacao Nibs.

 

[applescrap]

Haha, same thing happened to me on my last chocolate coffee stout, should have stirred better and went 5 minutes too. Got some glops, it worked out. Ten minutes and or a vigorous stir next time. I use chocolate pow pow too. I love chocolate coffee oatmeal stouts. I use the founders kbs recipe but only add cold brewed Ethiopian at kegging. Trying to hold that 15g kettle up with one hand and get the chocolate off the kettle with the other was serious.

 

[Leezer]

+1 to cocoa powder. I use Hershey’s Unsweetened cocoa powder with 10 mins left in boil. Dissolves in well. Plus I add vodka soaked cocoa nibs to primary about a week into fermentation.

 

[Soulshine2]

So I brewed a coffee stout today and used a few ounces of dark chocolate in the boil. I just cut and crushed up the chunks and threw them in the boil for the last 5 minutes. When I was done transfering to the fermenter I noticed that I had quite a few chunks in the whirlpool pile at the bottom of my pot.

Is there any I'll effect to putting them in for longer than the last 5 mins of the boil. Maybe putting them in with 30 mins left? Is there some other method the folks use to make sure it all gets melted?

I am about to brew a choc-conut porter soon. What ive found and plan on using for the chocolate flavor is cacao powder...same as cacao nibs but ground up fine, no oils to contribute to head failure. I'm not finding any recipes nor other brewers who have used the powder but my thinking was ,
A) it was available,and the package says "more chocolatey than cocoa powder"
B) same product as I would use just a different form.
I'm thinking since it is in a fine grind like a four consistency and not pieces I wont need as much to get to a result I like. Kind of like doing a finer crush on malt for better mash efficiency.

 

[applescrap]

+1 to cocoa powder. I use Hershey’s Unsweetened cocoa powder with 10 mins left in boil. Dissolves in well. Plus I add vodka soaked cocoa nibs to primary about a week into fermentation.

How much do you use, I will hunt around for my amount. Next time I am going bigger with chocolate.

 

[applescrap]

I am about to brew a choc-conut porter soon. What ive found and plan on using for the chocolate flavor is cacao powder...same as cacao nibs but ground up fine, no oils to contribute to head failure. I'm not finding any recipes nor other brewers who have used the powder but my thinking was ,
A) it was available,and the package says "more chocolatey than cocoa powder"
B) same product as I would use just a different form.
I'm thinking since it is in a fine grind like a four consistency and not pieces I wont need as much to get to a result I like. Kind of like doing a finer crush on malt for better mash efficiency.

Yeah no, cacao and cocoa are different, not better or worse, just different. I personally want chocolate flavor not cacao, but everyones tastes are different. Do a little reading then decide. Btw there is a brulosophy exbmt on cholaca and powder cant wait to read it. If you want good chocolate you mix semisweet bakers (iirc) and cocoa powder as required in the famous kbs recipe.

 

[Leezer]

How much do you use, I will hunt around for my amount. Next time I am going bigger with chocolate.

I made a 2.5G batch of a triple choc stout. Made it four times, increasing cocoa and nibs each time. Latest one used 4.5oz cocoa powder at 10 mins left in boil. And 4oz cocoa nibs soaked in vodka for a few days, added to primary after about a week. Looking at my notes I found the longer the nibs sat in primary (ie, 5 weeks vs 2 weeks), the more chocolate and complex the flavor. I used the recipe in post #31 in this thread

https://www.homebrewtalk.com/forum/threads/triple-chocolate-milk-stout-chocolate-lovers-only.568586/

To me there is a nice chocolate flavor without a lot of sweetness, and the magnum provides the right amount of offsetting bitterness. One of my favorite brews, esp this time of year.