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Chocolate stout Recipe and Process

Discussion in 'Homebrewing' started by kfkehua, May 12, 2014.

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  1. kfkehua

    kfkehua Initiate (0) Oct 29, 2009 Canada (ON)

    Hi, I got some dark crystals (not sure if its 80 or 120), some chocolate malt, also bought some unsweetened chocolate bars and chocolate essence. Trying to do an "easy drinking" one, like Younge's double chocolate. I don't want anything strong like an imperial.
    So the questions are, what quanities of chocolate malt? when to add the chocolate bars and essence? They also have cocao powder in my local store, (but I didn't buy any), would that be useful?
    Anyone could share a recipe and the process?

    Thanks very much.
     
    #1 kfkehua, May 12, 2014
  2. wspscott

    wspscott Pooh-Bah (1,946) May 25, 2006 Kentucky
    Pooh-Bah

    Most people strongly suggest not to use chocolate bars because of the fat which kills head retention. The usual way to get chocolate flavor is to use cocoa nibs. I have no idea how Young's get the intense chocolate flavor, but they probably are not adding actual chocolate.

    Sorry, I've never done a chocolate stout so I don't have a recipe for you.
     
    #2 wspscott, May 12, 2014
  3. VikeMan

    VikeMan Grand Pooh-Bah (3,055) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    Cocoa Nibs also contain a lot of fat. Upwards of 40%. Some people use cocoa powder, which has much less fat.
     
    #3 VikeMan, May 12, 2014
  4. DrewBeechum

    DrewBeechum Pooh-Bah (1,954) Mar 15, 2003 California
    Pooh-Bah

    #4 DrewBeechum, May 12, 2014
    pweis909 likes this.
  5. kfkehua

    kfkehua Initiate (0) Oct 29, 2009 Canada (ON)

    Ok Thanks, So I guess cocoa powder is a better bet than chacolate bars, becasue less fat and no added sugar.

    The reason I'm asking is because I've been googling a bit on this and the more I google, the more confusing it gets. A lot of recipes calls for chocolate or cacoa during the boil, but then others are saying that it would be a waste, becasue boling it and then fermenting it, you will end up loosing all the flavor. So the best is to add these ingredients at racking time. That's why I'm more interested at the "process". thanks.
     
    #5 kfkehua, May 12, 2014
  6. dbc5

    dbc5 Savant (1,093) Jun 18, 2009 Arizona

    I've successfully used cocoa powder in 2 seperate chocolate stouts. My process is to mix the desired amount of cocoa powder with some wort pulled from the kettle and then add the resulting "chocolate syrup" near flameout. Has worked well for me.
     
    #6 dbc5, May 12, 2014
  7. AngryPenguinBrewCo

    AngryPenguinBrewCo Initiate (0) Apr 29, 2014 New York

    I've also had good results using cocoa powder at flameout, shoot for the 3-6 oz (per 5 gallon batch) range for your first foray into chocolate stouts.
     
    #7 AngryPenguinBrewCo, May 12, 2014
  8. wspscott

    wspscott Pooh-Bah (1,946) May 25, 2006 Kentucky
    Pooh-Bah

    Interesting, any idea why so many people suggest nibs vs. cocoa powder vs. chocolate? Ever used any yourself?
     
    #8 wspscott, May 12, 2014
  9. AngryPenguinBrewCo

    AngryPenguinBrewCo Initiate (0) Apr 29, 2014 New York

    I've fermented on top of nibs before and I can see the argument on head retention, however it does not otherwise negatively affect the quality or flavor. I'll probably do it again. Chocolate bars I believe, but haven't tested the theory, that this would make an oily beer with a fat layer which could separate out.
     
    #9 AngryPenguinBrewCo, May 12, 2014
  10. VikeMan

    VikeMan Grand Pooh-Bah (3,055) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    I have used nibs and got decidedly poor foam retention. And also a longer time to force carb, though that may be unrelated.
     
    #10 VikeMan, May 12, 2014
    wspscott likes this.
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