Adding chocolate to a stout

[50CAL]

I have made "Ditch's stout" and loved it then thought I would do a lager after that now I know nothing comes close to the stout so im sticking with that from now on. I would however like to mix it up a bit and add some chocolate to it but having never done this would I be better off adding xxxx amount of coco powder or adding xxxx amount of chocolate malt? or should I just cut the crap and stick to Ditch's recomendations.

[undeadjed]

Dunno if adding choc malt would change it that much.Is a stunning brew in its basic form.

[sparky Paul]

I agree that Cooper's Stout is one of the best kit stouts, I never bothered to modify it in any way.

Cocoa powder is best avoided as it contains fat and will kill any carbonation in your beer. Chocolate essence or extract might work, but will need some careful experimentation adding it to taste.

Chocolate malt is called that because of the colour, it adds more of a coffee flavour - which is actually very nice in a stout or mild. If you want to try it, you could steep 100g or so in some water at around 70°C and add the strained liquor to the fermenter.

[mrmojorisin]

After really enjoying my Ditch's stout I've been thinking about adding a coffee hit so may try the chocolate malt although I'd also considered adding a shot of espresso for every 5 or 6 pints, anyone else tried this?

[Ditch]

Chocolate / Coffee? Don't be coy. lads; I've been sitting and watching this debate bubble for ages now.

If it makes ye feel better? I'm watching because I too have this hunch that upping either of those tastes in my own recipe would be a step closer to heaven!

I would ask; " Can ye imagine it? ". But, clearly, f**k yeah! We can All imagine it! " Ditch's Stout " with a stronger feel of coffee or chocolate? Christ! It's be out of this world!!!

We just need some definitive way. Cocoa. Chocolate. Choccy Malt. Nescafe. Percolated Coffee. I've seen them all ~ and more ~ mooted. But, they're either shot down, or just no one steps up and takes a stab.

Dunno. I've, literally, just humped my latest 'order' through the door. I have no coffee in the cottage. I'll see no one. Go no where till next week. I'm making these kits tomorrow. If I had a jar of Nescafe handy? I reckon I'd be willing to go 'Sh!t or Bust' and sling a half cup of granules into one of my FV's. Just to get this pioneering ball rolling.

Maybe I should copy this post to the " Ditch's Stout " thread? I think I'll put a link, there, to show readers This thread


*** Edited because I'd misunderstood / quotes Sparky Paul ***

[mrmojorisin]

Right, I'll step up! I'm going to the LHBS tomorrow, shopping list; coopers stout and dark malt, already have the sugar.

The question....

I have carte noir instant or some Colombian ground and a stove top espresso pot.

How much and when of what should I be adding??

Answers on a postcard....or even better, on here by tomorrow night and I'll be sticking it on.

[hard water]

i've drunk beer with espresso in it, at the victoria in lincoln. i don't recall the brewer, but the beer was both odd and pleasant

[Monkeybrew]

Right, I'll step up! I'm going to the LHBS tomorrow, shopping list; coopers stout and dark malt, already have the sugar.

The question....

I have carte noir instant or some Colombian ground and a stove top espresso pot.

How much and when of what should I be adding??

Answers on a postcard....or even better, on here by tomorrow night and I'll be sticking it on.

Leave the Espresso for the Italian's, and go with sparky paul's idea of steeping 100g of chocolate malt in 2 litres of water, remove the grains and boil for 15 mins to sterilise, and then use this to make up your kit with.

The smell is divine when steeping too

**EDIT** - Just stumbled across this little number - http://www.coopers.com.au/the-brewers-g ... ueur-stout

This is obviously a whole new ball game for a stout, and I still think that the 100g of chocolate malt would be good place to start tweaking the renound OS or Irish Stout

[Morkebla]

I made Ditchs stout with 300g of Cocoa powder in it a few months back. I also added 15mls of espresso per bottle to 10 bottles. Outcome was I wasted a lot of beer. Very bitter stout, drank 2 bottles and poured rest out. The Espresso was slightly better but not great. I would not reccomend it be done. If you have your heart set on it, use lactose to sweeten it up.

[50CAL]

Well the demand is here so we just need someone to conquer this chocolate mountain! to create Ditch's uber stout!!

[Ditch]

What we need, 50Cal, is The Way to get a chocolate taste into beer Paul's told us " Chocolate Malt " adds colour, not flavour. Morkebla's shown us that 300g of cocoa powder is the kiss of death.

We're hearing what Won't work. We need what Will.

Just to throw this out there; What if one literally melts chocolate into the wort? Is " Lactose " not a milk form? Chocolate's made of milk slurry ~ Ye'd never catch me eating that Cadbury's filth! But, how about a high end bar of chocolate? I can get 'reassuringly expensive', organic stuff in town .....

[mrmojorisin]

Right, I'll step up! I'm going to the LHBS tomorrow, shopping list; coopers stout and dark malt, already have the sugar.

The question....

I have carte noir instant or some Colombian ground and a stove top espresso pot.

How much and when of what should I be adding??

Answers on a postcard....or even better, on here by tomorrow night and I'll be sticking it on.

Leave the Espresso for the Italian's, and go with sparky paul's idea of steeping 100g of chocolate malt in 2 litres of water, remove the grains and boil for 15 mins to sterilise, and then use this to make up your kit with.

The smell is divine when steeping too

**EDIT** - Just stumbled across this little number - http://www.coopers.com.au/the-brewers-g ... ueur-stout

This is obviously a whole new ball game for a stout, and I still think that the 100g of chocolate malt would be good place to start tweaking the renound OS or Irish Stout

Well that's it! Chocolate malt and maybe the chocolate essence as well, I'll get it on tomorrow and will report back, may even take some photies of progress.

[Spud395]

I was talking to a micro owner who brews a coffee stout, here's what he done for his original batch.
Ferment out as normal, make up a good strong pot of coffee, sit down.
Then with a known measure in a glass added a drop at a time untill he got the taste he was after.
Done his sums and added what he needed to the full batch

[sparky Paul]

Paul's told us " Chocolate Malt " adds colour, not flavour.

I think you might have misunderstood me there Ditch, what I meant was that the name of the malt comes from the colour of it after kilning. It does add a very definite and distinctive flavour, it can is quite complex but the main character is the hit of ground coffee.

Melted chocolate is also unsuitable as it contains fats.

I know some of the commercial brews use 'natural chocolate flavouring', which I presume is chocolate extract or something similar.

[EoinMag]

Get your hands on some cocoa nibs from a health food store and add them to the fermenter at the start. It adds a lovely chocolate note, not too much, but just enough to make a nice chocolate stout.