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Thread: Chocolate Stout...

  1. #1
    Join Date
    Sep 2004
    Location
    NW
    Posts
    39

    Chocolate Stout...

    Upon the request of a freind, I'm thinking of making an Imperial Chocolate Stout. Aside from the use of Chocolate malt, has anyone used cocoa powder in the process?

    If so, where did you add the powder and how did it turn out? I was thinking of adding some cocoa powder in the whirlpool.

  2. #2
    Join Date
    Mar 2003
    Location
    Baton Rouge, LA
    Posts
    618
    Just made a couple of chocolate beers, feel free to ring me 609-347-7800
    Operations Director, Tin Roof BC
    ted@tinroofbeer.com
    "Your results may vary"

  3. #3
    Join Date
    Mar 2006
    Posts
    56
    Quote Originally Posted by Tomas Sluiter
    Upon the request of a freind, I'm thinking of making an Imperial Chocolate Stout. Aside from the use of Chocolate malt, has anyone used cocoa powder in the process?

    If so, where did you add the powder and how did it turn out? I was thinking of adding some cocoa powder in the whirlpool.
    I recently used cocoa powder in an imperial stout. Being afraid to overdo it I only used 500 gram for 500 litres, which was too little to be really noticeable.

    I will probably quadruple that in the next batch.

    -Christian

  4. #4
    Join Date
    Dec 2003
    Location
    US
    Posts
    13
    We have had great success by adding a chocolate extract directly to the BBT (at a concentration that breaks down to about 0.135 oz/gallon). The extract is fat free and therefore eliminates any of the problems you would get by adding fatty acids to your wort or beer.

    Best of luck.

    Andrew

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