chocolate extract.

[batey1963]

Hello everyone.

Just bought some chocolate extract from Lakelands. How much is needed for for 23 litres of gorgeous chocolate stout? There is 60ml in the bottle. I seem to remember a link about on here some time ago. Any help or tips apreciated.
Cheers,
Martin.

[Pinto]

Hard to give you an answer to that - its very subjective on the person drinking the brew.

Best way I bevelive ditch came up with - draw a pint of virgin stout, add your choc essence dropwise until you reach the strength YOU like. Its just simple extrapolation from there

[john_drummer]

I did a chocolate stout BIAB a few weeks ago. This won't help you much but I used 75g of cocoa powder in a 19 litre batch. It's very subtle so I may up it to 100g for the next batch

[batey1963]

Thanks for the replies guys. I am trying to stay away from cocoa powder because of the fat content. I know that only a small amount is needed, just looking for a guide.
Cheers,
Martin.

[millemg]

Hard to give you an answer to that - its very subjective on the person drinking the brew.

Best way I bevelive ditch came up with - draw a pint of virgin stout, add your choc essence dropwise until you reach the strength YOU like. Its just simple extrapolation from there

Who ?

viewtopic.php?f=4&t=48765

[Pinto]

Hard to give you an answer to that - its very subjective on the person drinking the brew.

Best way I bevelive ditch came up with - draw a pint of virgin stout, add your choc essence dropwise until you reach the strength YOU like. Its just simple extrapolation from there

Who ?

viewtopic.php?f=4&t=48765

Someone did anyway ditch's post i remember and i thought about using monin coffee syrups.......i'll give ypu this one as i discovered xmas in a pint glass

[tteknulp]

Hersheys Chocolate Syrup (Type for ice cream)works well 200g for 23ltr , cocoa powder doesnt disolve well unless you put in at start , Chocolate Syrup near the end of ferment for more intense flavour if your using secondary FV or carboy , with extract id say 20ml to 23ltr as its very strong taste to it


heres what i did it turned out nice

Double Chocolate Stout Homebrew

Recipe:

Added 1 litre boiling water in pan, then added Coopers Stout Kit, then disolved 500gm Dark malt extract. Finally added 100gms unsweetened cocoa powder and 150mls good quality chocolate syrup until all disolved. Added to fermenter and added water to 18 Litres and added rehydrated yeast from kit. Fermented for 2 weeks at 22C. 10mls of Chocolate extract added at bottling time. I ended up added 0.5mls to each bottle using an eye dropper and then filling the bottles from the fermenter. 5.3% ABV . Note, no dextrose was added to the recipe.

Best of luck Michael.

[tteknulp]

Sorry this was duplicate

[batey1963]

Thanks again chaps. Just read the old threads on this and cheers to Ditch and all t
he others who have had the balls to have a go at it. I feel now that the time is right and i will be going for it next. 23 litres going into bottles. 40 ml of extract. Say a pray for me!

Cheers, Martin.

[Aleman]

Good luck Martin . . . I'm going a step further and making my own extract . . . I'm Mad I tell you! Mad!!