chocolate beer...

Nesquik is mainly sugar and cocoa powder (plus a bunch of other junk). The sugar will ferment out and you'll be left with the cocoa. Just use cocoa powder (you already have the lactose to provide the sweetness).

If you want that taste, I'd say just add the Nesquik in the glass.

 

Do you ever make beer flavored beer?

 

Boulder beer just dropped shake, a chocolate porter. Its huge on cocoa powder and is amazing, so I think you would be okay using it. I used bakers chocolate and cocao nibs in my last stout and it worked out well.

 

My favorite way to get chocolate flavor in beer is to use Boricha Barley Tea, you can get it at asian markets. Adding ~1lb of that stuff to your mash and itll taste like your eating dark chocolate!

 

Someone correct me if I'm wrong, but doesn't Alpine have a beer with Nestle syrup in it?

 

Southern tier choklat tastes like Nestle syrup, so I can only assume they use it.

 

That sounds like a nice tip to try. Thanks for posting it.

 

That's a massively chocolatey beer! I like a bomber of it once a year for a massive dessert beer!

 

Help me out here. I was under the impression that, in most recipes, lactose does not add much sweetness; mainly body/mouthfeel unless you add a metric boatload of it. Even then you wouldn't have that Quik-like sweetness (which seems like a good thing, actually.)

 

I've heard of people using chocolate syrup for priming, so there's that.

 

your right lactose really doesnt add any real amt of sweetness to a beer

comparec to table sugar (sucrose) lactose is about 1/6 as sweet, so adding 1# of lactose to a beer would be like addind ~2.5oz of sugar, which isnt really going to do anything

 

Odin's Raven. Last time I had it, I was not impressed. It had that cheap fake chocolate flavor I associate with Nestle syrup.

Southern Tier Choklat on the other hand tastes like a tootsie pop and uses belgian chocolate.

 

People seem to say this a lot, but its really not true. Taste some lactose, its not sweet, its really just milky/creamy.

You are correct. Even as much as 2 lbs/ 5 gallons doesn't increase sweetness noticeably.

 

Look at you guys with your numbers, so fancy. I would have never guessed a sugar could be so unsugary.

Anywho, I still don't think nesquik by itself will do the trick. Obviously with all grain we can just control the mash temp for residual sweetness, but I think OP is an extract brewer, what's the best way for him to get that sweetness, besides adding a ton more lactose. Steep some caramel malts? Carapils?

 

I've read that boiling your wort too high produces sugars that don't ferment (or, atleast, ferment poorly). What sugars are produced at what temperatures? Does anyone here know? I've been thinking about this for things I might potentially want to brew, but it seems applicable in this topic, as well.

 

I've never used lactose, but it seems to me that 2.5 oz of sugar could impact flavor of a 5 gallon batch. To put this in greater perspective, think about bottling a 5 gallon batch. You might use ~3 oz of sugar to get 2 volumes. If I drink that beer instead of letting it carb up, I will notice that sweetness. Evidence is the bottles of beer that I consume too early, when I am checking the carb levels.

 

Are you sure you don't mean mashing at a higher temp? That would produce more unfermentable sugars and is much easier to control. I do suppose if you boil longer or attempt to caramelize the wort in some way - like mentioned here - you could get some of that as well.

Good point. I recently read Chris Kennedy state he uses lactose at 12% in a particular stout and it contributes noticeable sweetness.

The chart above is a nice guide, but a thought occurred that technically you can't reach any of those high levels of sweetness when those sugars simply ferment out.

 

Yes, sorry. Mashing temperature.

Edit: Wait, how is that different from what I said. Boil wort IS "mashing".