Chocolate flavour

[Kyle_T]

Cocoa nibs I have used for an easy and satisfying effect. 125g for a 23L brew, crushed or uncruahed it doesn't matter.

Kyle - did you add the nibs post-ferment or during boil?

I added to cocoa nibs directly to the cask and cold conditioned for a few weeks. I'm working on a chocolate and vanilla peat smoked porter, possibly wood aged.

The baseline beer is promising.

[Aaron]

Cocoa nibs I have used for an easy and satisfying effect. 125g for a 23L brew, crushed or uncruahed it doesn't matter.

Kyle - did you add the nibs post-ferment or during boil?

I added to cocoa nibs directly to the cask and cold conditioned for a few weeks. I'm working on a chocolate and vanilla peat smoked porter, possibly wood aged.

The baseline beer is promising.

I like the sound of that. Any chance of posting the recipe thus far?

[Kyle_T]

Did Yer Like That?
Chocolate & Vanilla Smoked Porter.

Brew Length: 23 Litres
Efficiency: 75%
O.G: 1060
F.G: 1018
ABV: 5.5%
IBU: 55
EBC: 50~

Grain:
3.80kg Pale Malt
1.00kg Peat Smoked Malt
0.60kg Brown Malt
0.35kg Crystal Rye
0.25kg Carafa I

Hops:
Magnum @ 90 minutes.

Yeast:
Nottingham 22g

Misc:
125g Cocoa Nibs @ Cask
2 Madagascan Vanilla Pods @ Cask or Vanilla extract to taste.

[Aaron]

I've successfully used chocolate extract. You get it in liquid form just like vanilla extract.

Just thought i'd give an update. I made a stout with 100ml Little Pod chocolate extract in about 27L, and no finishing hops. It has a solid but not overpowering chocolate flavour. Spot on.

[Coffeeuk]

I've successfully used chocolate extract. You get it in liquid form just like vanilla extract.

Just thought i'd give an update. I made a stout with 100ml Little Pod chocolate extract in about 27L, and no finishing hops. It has a solid but not overpowering chocolate flavour. Spot on.

Yes that's the product I use. Like you say, spot on and no messing about.

[iwoo]

When do you add the chocolate extract?

Sent from my SM-G920F using Tapatalk

[Aaron]

At bottling. I just tipped the whole jar into the bottling bucket, a quick stir with some priming sugar, and bottle.

[Coffeeuk]

Pretty much the same here, only I add it to the keg.

[Cazamodo]

I've had good results with cocoa powder and cocoa nibs.

I made a chocolate and Raspberry porter - used 8% choc malt, the 2kg of the best quality cocoa powder I could find in the boil for last 5 mins. Thats 2kg in 160L. then 3L raspberry puree at the end of fermentation on cooling. Had a very chocolate taste to it, but more raspberry aroma.

Also did similar coconut porter, but 3kgs of nibs in a end of fermentation, again 160L. I found this gave less chocolate flavour than powder in the boil.

[floydmeddler]

For a 28L batch, steep 150g of ground nibs in vodka for 24 hours to remove the bitterness. I grind in a spice grinder.

24 hrs later, add to a pot with a bit of water to loosen (it will well up) and bring to 80c for 15 mins to drive off vodka alcohol/pasteurise. Add to secondary for two weeks. You'll get a great chocolate hit.

This is what I do with my mocha porter.

[BigMouth]

I used 100g of Bournville powder in the last 15mins of the boil in a 5gal porter last christmas with vanilla extract added for the last 5. I made it up like a drink in a jug with boiling water first and poured it into the boil.
Lovely! Could detect both and the orange from peel zest n the last 5 and hops admiral early and first gold late.
No worries on head retention.
I read loads about using nibs but like mshergold felt this was only cocoa.