Chocolate stout

[barry44]

How much would you suggest in the boiler Orlando, and when would you add them?

[orlando]

How much would you suggest in the boiler Orlando, and when would you add them?

I used just 20g for 30 minutes. Not a lot but less is often more, it's a beer after all not hot chocolate, same applies to coffee.

[sbond10]

As there in the boil guessing no need for the vodka treatment too

[orlando]

As there in the boil guessing no need for the vodka treatment too

Exactly, stick it in your cocktail.

[sbond10]

Shaken not stirred please

[orlando]

Shaken not stirred please

Boiled not soaked.

[D4nny74]

Wow 20g am putting 200g in secondary for a week will try the boil next time, vanilla porter next time

[orlando]

Wow 20g am putting 200g in secondary for a week will try the boil next time, vanilla porter next time

Well although that is a lot will they melt into the brew completely or get racked off with the yeast? My method is extremely efficient in delivering the chocolate hit. My method means I can do this 10 times to your one, what I don't know is what yours will taste like but I do mine.

[D4nny74]

Will be racking into a clean FV tomorrow and adding the nibs , will defo be trying your way though

[D4nny74]

well, racked to secondary and added the nibs, seems to have started fermenting again, 3 points away from est gravity , so I will leave this in there until its gets down to it.

[D4nny74]

Getting the bottles ready





After bottling the chocolate stout, I bottled my twisted stout from the malt miller

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[chris.laws.54943]

A quick question on adding chocolate. I'm going to make a fullers London porter type beer for Christmas. I like the idea of adding chocolate. Do you think it could become too chocolate? And can I use the strong 95% Lindt bars?

[D4nny74]

No idea chris, this is my first time using choco nibs, I could smell the chocolate when bottling though

[chris.laws.54943]

Cool. Sod it I'm gonna chuck some in the boil anyway!