How to make a more chocolatey stout

I’ve had good luck with using extracts (containing no preservatives) – roughly 2 parts chocolate to 1 part vanilla added at bottling.

 

Ive had great luck using boricha in beer to get a great chocolatey flavor and aroma, FYI boricha is a korean roasted barley tea, great stuff!

I used it in a porter recently and it reeked of dark chocolate, and was like drinking it as well

 

I totally disagree with you! Try the british pale chocolate malt...definitely chocolate character there.

To the OP...use pale chocolate over regular chocolate malts and cocoa nibs in the secondary.

 

Boiling 2oz. of cocoa nibs the last 10 min. of the boil gave a nice subtle chocolate flavor in my robust porter.

 

While perhaps not very useful information in terms of "normal" beers, I have used cacao nibs in secondary in a Berliner Weiss and they imparted a fantastic "nutty" character, but not what one would associate as "chocolatey."

 

Depends on what they're paired with. Add them to chocolate malt instead of a Berliner Weisse, you get a really intense dark chocolate flavor.

 

The Korean mom of a childhood friend used to make an iced tea that she said was from barley. I wonder if it's the same stuff? I have no recollection of it being chocolatey and roasty, but that was 30 years ago. Kudos on you for making beer with boricha; sounds delicious.

 

Someone else said it, and I'll re-affirm it: I've thought brown malt gives more of a chocolate flavor than chocolate malt. I did a porter with a pound of brown malt in it (10% of my grain bill), and it had some great chocolate notes.

HOWEVER: brown malt needs to be mashed, not steeped. So if you use it, you have to at least do a partial mash with a base malt (2-row) to get it to convert. Not sure if you are extract or all grain, so this may or may not apply.

 

And consider a bit of malto-dextrine to smooth up the mouth feel a bit, if you want to to be a particularly rich stout.

 

I find this whole conversation problematic in that it cheats. Use chocolate, what if the person can't drink chocolate. Use chocolate malt, sometimes that malt is chocolate colored but not a rich chocolate flavor.

Here is what I use:

a combination of biscuit and caramunich malt.

Here was the recipe I used and it came out so chocolately even my wife like it.

http://hopville.com/recipe/900475/russian-imperial-stout-recipes/blood-red-russian-stout