your thoughts on chocolate stout please.

[Carpking]

Hi All.

Just curious as to how you would all go about adding chocolate to chocolate stout. I have made one using chocolate malt but i understand people use flavourings, cocoa powder, real chocolate.....
So has anyone tried or know of any ways to add it.?

Thanks

[Whorst]

You can use bittersweet bakers chocolate in either a bar or morsels. Add during last 15 minutes of boil.

[Carpking]

Is that an American Brand Whorst?
Could i use any cooking chocolate, and how much?

Thanks.

[Jim]

Hey, we've just got Chris back! Don't scare him off again!

[Whorst]

No, just use bittersweet bakers chocolate, or semi-sweet. They come in a bag, referred to as chocolate chips in America. I wouldn't use more that 227g. Use it during the last 15 minutes of the boil. I'm sure you'll be happy with the result.

[confused]

Chocolate for eating
Stout for drinking
and never the twain shall meet!

[prodigal2]

Hey, we've just got Chris back! Don't scare him off again!

If memory serves me Delboy, had a go at a chocolate stout, and he included aload of research, and his experiences, might be worth a search in the archives either in brewdays or recipes section.

[mysterio]

I think some unsweetened cocoa powder at the end of the boil would be a good start, then dose with chocolate and/or vanilla essence to taste.

[Scooby]

I always thought I was a BOF when it comes to brewing and drinking and this thread confirms it

I only brew bitters and pale ales all about 4%, I brewed a hobgoblin once, lord knows why IMO it's no a particularly
good beer, and had to buy some chocolate malt, normally I only need pale, crystal and wheat malts

I thought it was a great leap attempting a porter (my next brew) and getting amber and chocolate malts.
But adding chocolate and liquorice as mentioned in another thread

[adm]

If i were to add chocolate to a beer, then i'd buy the best quality ultra dark chocolate I could find - Green & Blacks or Lindt with 95%+ cocoa solids and as little anything else added as possible. Then, I think i would melt it in a bain marie (bowl, over some hot water) and pour it into a good solid rolling boil right at the end of the boil - in the last minute or two.

Green & Blacks do a lovely dark chocolate with cherries in. That might be interesting in a stout.....

[paulcav]

I have just brewed a chocolate stout and I used 100g (for 40l) of C*dbury's cocoa powder in the mash, 100g at flameout and I'll add 100g dissolved in boiling water after primary fermentation.

Paul

[oblivious]

I am surprised that Chris-x1 has not posted about his love affair of using chocolate in beer

[Aleman]

There are some things that are just wrong

[delboy]

If you want to do a chocolate stout with a choc flavour/aroma then i'd forget about real chocolate or even cocoa powder, get a bottle of chocolate extract/essence and bung that in. Also put in a touch of vanilla extract (not essence its awful) which really complements the choc flavour.
IME this gave my a stout a nice chocolate aroma which seemed to work well with the other flavours in the stout.