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  1. M

    Use of chocolate for flavouring

    A late update on the chocolate stout: I used 100g raw cocoa nibs and roasted them at home. Also used a whole vanilla bean sliced in half lengthwise, then put it all in just a couple ounces of vodka (enough to wet it) for a day. Then added that to the fermenter a couple of days before bottling...
  2. M

    Use of chocolate for flavouring

    I had some advice from my local brew shop owner. I am using lactose, 1 lb for a 5 gallon batch late in the boil. The suggestion was cocoa bits and a vanilla bean (as suggested here), but to essentially create an extract of both using a small amount of vodka, let it sit, and then add sometime...
  3. M

    Use of chocolate for flavouring

    I'm planning on making a stout with chocolate flavouring for the first time. I'm wondering what techniques have been used - should I add at the end of the boil before cooling and primary fermentation, or a later stage such as before conditioning? If a later stage, how have people got the...

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