xxkiskekyxx
Well-Known Member
I am attempting to make a light colored beer with roasted flavor and chocolate notes. Not a simple task but I remembered DFH Theobroma and wondered how they made their beer taste so chocolatey without sacrificing color. They say they use cocoa powder and nibs but should they extract considerable color in the secondary fermentation or better yet in the boil? anyone that can provide insight into this would be much appreciated.
