Chocolate Stout?

Sathias · Post by **Sathias** » Thursday Aug 24, 2006 2:22 pm

I have been making a few Stouts using Brewcraft's Super Stout recipe, they have been turning out really nicely. The basic recipe is this

1 tin of Muntons or Black Rock Stout
1 tin Muntons dark malt extract
500gm dry corn syrup
10mls licorice essence
safale yeast
fill to 18L

What I have been thinking of doing is substituting the licorice essence for Lindt 85% Cocoa Dark Cooking Chocolate. Has anyone used dark chocolate in their brews before? If so, how much would you use, and at what stage? I was thinking I'd take a 100gm block (maybe two?) and boil them up with the wort. Would this work or would it be horrible?

da_damage_done · Post by **da_damage_done** » Thursday Aug 24, 2006 3:32 pm

i've never used cocoa but i've used chocolate malt in various brews and it imparts a chocolate/roasty taste

the most i've used it 250gm - which was a little bit of overkill but still nice

i'd recommend about 100-200g max

cheers

WSC · Post by **WSC** » Thursday Aug 24, 2006 9:31 pm

Try using morgan choc 1kg master blend. I did this and after 3 months it's got a great chocolate flavour.

They are easy to use to just open and pour in. too easy.

lethaldog · Post by **lethaldog** » Thursday Aug 24, 2006 9:41 pm

WSC wrote:Try using morgan choc 1kg master blend. I did this and after 3 months it's got a great chocolate flavour.

They are easy to use to just open and pour in. too easy.

MMMM yum i might have to try this in my next stout