Chocolate in Mild

[Whorst]

I noticed at the store yesterday, that they sell 226.80g Belgian bakers chocolate bars. I'm thinking that this would be good in a mild in small amounts. I've used other adjuncts in dark beers before like black strap molasses in a porter. Thoughts?

[maxashton]

Not sure if small quantities would hurt, but would not the lipids destroy head retention?

[Stonechat]

I noticed at the store yesterday, that they sell 226.80g Belgian bakers chocolate bars. I'm thinking that this would be good in a mild in small amounts. I've used other adjuncts in dark beers before like black strap molasses in a porter. Thoughts?

As a mark of respect for Daab, who has only just left the forum, could chocolate in beer not be mentioned for at least the next 5 years

[Duncndisorderly]

Not sure if small quantities would hurt, but would not the lipids destroy head retention?

when i read this i heard yodas voice

[Whorst]

What am I missing here?

[jonnyv]

There's no place for chocolate in beer!

[mysterio]

Not sure if small quantities would hurt, but would not the lipids destroy head retention?

I think Delboy (on the forum) said he threw in some chocolate when making a stout and the head retention was fine, if not better than usual.

[agentgonzo]

As a mark of respect for Daab, who has only just left the forum, could chocolate in beer not be mentioned for at least the next 5 years

Where/why did he go?

[Aleman]

Thoughts?

BLEURGHHHHHHHHHHHHHH!!!!!!

[Whorst]

So no one's heard of Young's Double Chocolate Stout?

[jonnyv]

Pale Ale and Crystal malt, Chocolate Malt, a special blend of sugars, Fuggle and Golding hops, real dark chocolate and chocolate essence are combined to deliver a stout of with real credentials.

I haven't tried it, but it sounds wrong.

[Aleman]

I love Chocolate (Especially up at the 70% + Cocoa solids), and love mild . . . just not together

Actually I have had a bottle of Youngd DCS, and IIRC the brewery add a 200g bar of chocolate to the boiler (Can't recall the brew length but its pretty big) . . . They use a bit more chocolate essence (Extracted in bourbon and heavenly) when casking. . . . The majority of the chocolate flavour though coems from Chocolate malt.

[Whorst]

That's what I'm talking about. Add a small amount to the boil. I think it would blend nicely with pale chocolate malt, as long as you don't use too much.

[farleyman]

Chocolate mild is one of my favourite styles. Im fact I`m just getting to the end of a keg now.
I find that more than enough flavour and colour can be obtaind from
the malts without resorting to cocoa.
Save that for a bedtime tipple with rum in it.

Let me know if you want a good recipe.

Farleyman

[Whorst]

I think I have a good recipe, but I'd like to compare it with yours. My recipes uses both pale chocolate malt and regular chocolate malt, along with some 120L crystal malt and about 20 IBU's of EKG. What yeast are you using?