Need ideas for a roasty chocolaty stout

[Ivypunx]

I have been picking at recipe ideas for this for months now. I want a very this and roasty coco-y stout.

 

[Curtis2010]

Made a chocolate stout a few years ago by adding cocoa powder in secodary...quite yummy.

Roasty you can get just from grain bill but careful not to overdo it...roasty good..astringent bad.

 

[Ivypunx]

Made a chocolate stout a few years ago by adding cocoa powder in secodary...quite yummy.

Roasty you can get just from grain bill but careful not to overdo it...roasty good..astringent bad.

Yeah, Im trying to get the right kind of roasty in my grain bill. Thats why I posted this

 

[Curtis2010]

Let me know how it turns out in the bottle

Oh, its long gone. It was quite good.

 

[Curtis2010]

Black Patent malt is commonly used in stouts for dark color and a roasty taste.

 

[Ivypunx]

Black Patent malt is commonly used in stouts for dark color and a roasty taste.

About how much do you use. I was thinking of using roasted barley as well

 

[bajaedition]

I make a chocolate stout every winter, use a jar of candied cocoa nibs I get from MoreBeer in 5 gallons, works great for the cocoa taste:cross:

 

[Ivypunx]

I make a chocolate stout every winter, use a jar of candied cocoa nibs I get from MoreBeer in 5 gallons, works great for the cocoa taste:cross:

What point of the process do you add them at?

 

[Curtis2010]

About how much do you use. I was thinking of using roasted barley as well

Both very strong roasts, so max of about 10% of grain bill for either. Most recipes much less.

 

[bajaedition]

What point of the process do you add them at?

last 5 of boil

 

[Curtis2010]

Attached is a screen shot of a chocolate stout recipe from the Brew Smith cloud recipe database. This one does not use black patent or roast barley but both are appropriate for a stout so you could just tweak the grain bill.

They boil the coca powder, which I don't see any reason to do, I would add it to secondary or at the earliest after flame out.

 

[Ivypunx]

Attached is a screen shot of a chocolate stout recipe from the Brew Smith cloud recipe database. This one does not use black patent or roast barley but both are appropriate for a stout so you could just tweak the grain bill.

They boil the coca powder, which I don't see any reason to do, I would add it to secondary or at the earliest after flame out.

I like the flame out idea