Using chocolate in beer

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Using chocolate in beer

Postby Beerme » Sat Oct 20, 2007 3:15 pm

There are a few beers that actually have chocolate in them. One is Young's Double Chocolate Stout (which is simply awesome). Anyway, I was wondering how best to incorporate some actual chocolate in a beer? How and when would one add it?

Use unsweetened chocolate and how much? Or some other type of chocolate?

Add to mash? Secondary?

What do ya'll think and has anyone had success doing this?
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Postby hjherbenson » Thu Oct 25, 2007 7:21 pm

I recently did a Fat Tire where I added 2oz unsweetened 100% coco dark chocolate with 10 min left in boil. Just kegged it so I see how it worked in a week or so.
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Baking Cocoa

Postby TPA » Tue May 06, 2008 4:52 pm

In my Sweet Irish Whore I used Chocolate baking cocoa, about 8 oz in the boil for 5 gals will give a nice chocolaty taste. I also used some Irish Cream Extract and Lactose (It was all added to Mount Mellick's Famous Irish Stout Kit) and it turned out WONDERFUL. I pulled 50 beers out of it and between me and my friends they were gone before the month was out.
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Chocolate

Postby Legman » Tue May 06, 2008 7:40 pm

I've used chocolate in one batch so far, and it came out great. I made a brown porter (Dirty Sanchez Chocolate Porter) in which I tried using 2 Hershey's dark chocolate bars that had 65% cocoa in it. (Which basically equaled about 5 oz. of cocoa.) I added it to the full boil.
The beer had a really nice chocolate after taste to it. My porter recipe needs some work, and I'm doing partial mashes now, so I'm going to try it again this weekend and I'm going to use powdered cocoa (7 oz.) instead of the candy bar and I'm going to add it to the last 15 min. of the boil. But over all the beer really turned out nice.
The one thing you may want to take into consideration, is that when using chocolate, you may want to add a good dose of crystal malt or something to increase the sweetness and body a bit or you may not recognize the chocolate flavor. It's not exactly like eating a piece of chocolate, because candy contains a lot of sugar, oils and other ingredients.

Read this article on BYO.com http://www.byo.com/feature/333.html
It will give you a good place to start.
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Re: Baking Cocoa

Postby wottaguy » Thu May 08, 2008 10:21 am

TPA wrote:In my Sweet Irish Whore I used Chocolate baking cocoa, about 8 oz in the boil for 5 gals will give a nice chocolaty taste. I also used some Irish Cream Extract and Lactose (It was all added to Mount Mellick's Famous Irish Stout Kit) and it turned out WONDERFUL. I pulled 50 beers out of it and between me and my friends they were gone before the month was out.


Say TPA, is your recipe posted here and if not, would you want to share it? It sounds real good!

Thanks!
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Re: Baking Cocoa

Postby bfabre » Thu May 08, 2008 8:56 pm

Yes, Please share.
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