chocolate beer...

Real question is has anyone done it and does it ruin the beer or better it

 

I haven't. Try it out and tell us how it goes. Don't see why it would ruin anything.

 

Good work, gumshoe! Quite likely no lactose. Wonder how they get it so sweet, because knowing how to do it might be nice, although I would want to dial it back to 11 or 10, or possibly even 7.

 

That's a semicolon, my friend. "No offense to scientists;" as in, I do not hate them for being anal about the terms, and mean no offense to them, in general, and am not directly insulting them. "...they tend to be sticklers for terminology" as in, this is why I mentioned them in the prior comment.

Edit: And, I called you a dick (or rather, asked you to refrain from acting like one) because you were trolling...

And, since you claim to be a scientist (and, since you seem to like to twist what I type, that is not an insult, either), do you happen to know what types of sugar are produced at what temperature? I really am curious about that, but a quick Google search didn't turn up what I was looking for.

 

Double up whatever Founders uses in Breakfast Stout.

 

It's possible that I have read every post barfdiggs has made on the homebrewing forum. I haven't seen him troll.

 

I wouldn't go that far hoss.. Re-read what you typed, not what you meant. You then edited it and made it further clear you weren't quite sure.

Not very obvious, but we all type and think differently, so I don't think he was trying to be an ass.

You seem to have gotten embarrassed about the whole thing. Keep in mind like someone said, there's plenty of new brewers that look here for resource, without posting, and I would think a well formed HB community like we have here would be remiss if we didn't point out missing points to ideas and logic on brewing here.

If being correct and concise is elitist, then dammit, we're fucking elite.

 

Here, what my first hit on google showed.

http://en.wikipedia.org/wiki/Mashing

Check out the section on enzymatic rests. This is the area where you can dial in temp rests and time to get different enzymes to do their work. There's different steps at which you can dial in and get different results. Look into decoction mashing, it'll really explain what I THINK you are asking.

There are only a few types of "sugars" made during the mashing, and brewers yeast can only convert certain types.

Brewer's yeast, however, can only ferment monosaccharides (glucose, fructose), disaccharides (maltose, sucrose) and trisaccharides (matotriose). The latter can only be completely fermented by lager yeast strains (s. uvarum).

40-45 °C 104.0-113.0 °F β-Glucanase β-Glucan
50-54 °C 122.0-129.2 °F Protease Protein
62-67 °C 143.6-152.6 °F β-Amylase Starch
71-72 °C 159.8-161.6 °F α-Amylase Starch

 

Thank you! I hadn't considered googling "mashing".

 

In my Mint Chocolate stout I added 8 OZ of baking chocolate to the last 5 minutes of the boil, and it turned out great. Not over bearing but enough to go wow that's chocolaty.

 

Let it go. I've seen plenty of people on here being an ass trying to troll and this wasn't one of those times.

 

I don't understand why you've taken such a defensive stance stance here. This isn't a simple matter of semantics as you are trying to present it. The statement that boiling wort is "mashing" is incorrect. In fact, as has been previously pointed out, these are typically described as two separate steps in the brewing process. Wort is produced during the mash process, then the resulting wort is boiled..

 

In regards to the chocolate beer..

I'm drinking one that I consider my most "chocolate laden" beer I've made.

It's a simple stout with plenty of oatmeal in the grist. I added 4 ounces of high quality bittersweet dutched cocoa to the boil at 10 minutes.

I then added 4 or 5 ounces roughly of organic crushed cocoa nibs to the primary, and racked the wort into the primary.

Fermented it out cool.

Moved it to secondary on 2nd use medium toast oak cubes that were in a huge 14% RIS prior. Sloshed with a wee bit of bourbon, and a 1/4 stick of a heavy char'd oak spiral that was soaking in Bookers bourbon for a couple months. Aged that for 5 weeks, and added 3 fresh madagascar bourbon vanilla beans to the keg in a bag, and let it sit in the keg for another 2 weeks before carbing it up and serving.

It's smoother than I'd like in terms of oily body, but the chocolate is undeniable. It's not the sickly sweet chocolate you get from a candy bar, but the smoother bitter type you get some a semi sweet chip or bar. The vanilla and maple notes from the wood, and the beans make the beer slightly sweeter, and meld to get you the sense of a more milky chocolate note.

If you want more milk chocolate, use pale and english chocolate in a 1:2 ratio in your grist. Add some good powder, not some milk chocolate mix, and use good nibs in primary and secondary. Vanilla in small amounts will lend a hand in making the chocolate pop and appear more milky and sweet.

 

What were you googling? "Boiling"?

 

I guess no one around here remembers JohnnyLieberman anymore.............

 

There is an ever so slight amount added, I've always come at this issue hard because too often on this and other boards new brewers, and some not so new brewers, used to always say that llactose was a great way to add lots of sweetness to a beer, when thats just not the case, lactose just doesnt have the type of sweetness that sucrose does, no matter the quantity, as its masked by the milky flavor it provides more than anything. If you ever have some laying around I suggest you mix some in water and give it a taste, it reminds me of watered down skim milk

 

I've literally never heard anyone refer to the heating of water/mash/wort as boiling but rather heating.

Now once water/wort are boiling, I refer to that as boiling.

But I'm from PA.