New beer question

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

Christianb17

Well-Known Member
Joined
Sep 20, 2011
Messages
119
Reaction score
2
Im about to start a chocolate milk stout and wasnt sure what type of chocolate to use , if I should use chocolate malt instead, or use both? I'm not sure what effects the different types of chocolates will have. Any suggestions?
 
OP
C

Christianb17

Well-Known Member
Joined
Sep 20, 2011
Messages
119
Reaction score
2
Ya but some one told me that some chocolate stouts use only chocolate malt so I wasnt sure
 
OP
C

Christianb17

Well-Known Member
Joined
Sep 20, 2011
Messages
119
Reaction score
2
But rogue chocolate stout uses chocolate and its one of my favorites
 

davefleck

Well-Known Member
Joined
Oct 3, 2007
Messages
626
Reaction score
27
Location
Edgewater CO
Christianb17 said:
Ya but some one told me that some chocolate stouts use only chocolate malt so I wasnt sure
Technichally it isn't a style so that isn't right nor wrong. These days if u call it chocolate, people expect chocolate flavor.
 

TheBrewAbides

Well-Known Member
Joined
Dec 22, 2010
Messages
59
Reaction score
1
Location
Boise
Chocolate malt is mainly used for nutty, toasted flavor...and for color. You should definitely use some in your recipe, but if you want a good chocolate flavor, use baking chocolate (unsweetened, I believe). Just add it to the last 5 minutes of the boil. I think a few ounces would do.
 

joeybeer

Well-Known Member
Joined
Dec 13, 2009
Messages
567
Reaction score
25
Anybody have any tips for adding chocolate to secondary ?? I was going to use nibs but worry they'll be too bitter and take to long to mellow. Any suggestions ?
 

TheWeeb

Well-Known Member
Joined
May 24, 2010
Messages
1,122
Reaction score
135
Location
Denver
I may get criticized by some here for this - as it is non-traditional - but I have had excellent results using 12 oz of Hersey's Syrup (the kind that comes in cans) at flameout.
 

ETCS

Well-Known Member
Joined
Sep 8, 2009
Messages
605
Reaction score
22
Location
Smithfield, VA
My LHBS has chocolate extract (liquid) that I used on the last Chocolate Milk Stout that I made. Only 5 oz. for a 5 Gal batch. Had just a slight hint of chocolate. Very tasty.
 

RandomBeerGuy

Well-Known Member
Joined
Sep 17, 2011
Messages
748
Reaction score
86
Location
Tacoma
What about simply adding your favorite chocolate at the last couple minutes of the boil?
 

petey_c

Senior Member
Joined
Jun 26, 2010
Messages
1,353
Reaction score
93
Location
Miller Place
It's funny that this thread came up when it did. My AHS Double Chocolate Stout should be here tomorrow (according to UPS). I'd been doing research for the past few days about which kind of chocolate works best and how much to use. It seems like it's another one of those things where there are as many opinions as there are (kids in bars, best chili, best BBQ, etc.,etc..) types of chocolate. I picked up 10 oz. of Baker's unsweetened chocolate while shopping at the commissary yesterday. I'm shooting for a taste similar to Lagunitas' Cruisin' with Ruben and the Jets chocolate stout. I'll have to bottle Sunday to free up a fermenter.
 
Top