jceg316
Landlord.
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- Sep 8, 2014
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Hey, I know this has been asked a few times but every thread seems to have a different answer, and my own experiences don't match anything I've read.
I want to make a mint chocolate imperial milk stout, but am not sure on the best way of adding chocolate.
Last time I made a chocolate stout I added cocoa powder (I think it was Bournville cocoa powder) during the boil and dry hopped with cocoa nibs, I think around 110g for a week. The final beer wasn't great. Was all murky and didn't look nice, and there wasn't much chocolate flavour.
I've read about leaving chocolate in vodka to make chocolate flavour liquid which you can then add to the brew, but also heard this can add alcoholic flavours to the beer.
Is there something I did wrong or is there a better way to get the beer tasting very chocolatey?
Thanks
I want to make a mint chocolate imperial milk stout, but am not sure on the best way of adding chocolate.
Last time I made a chocolate stout I added cocoa powder (I think it was Bournville cocoa powder) during the boil and dry hopped with cocoa nibs, I think around 110g for a week. The final beer wasn't great. Was all murky and didn't look nice, and there wasn't much chocolate flavour.
I've read about leaving chocolate in vodka to make chocolate flavour liquid which you can then add to the brew, but also heard this can add alcoholic flavours to the beer.
Is there something I did wrong or is there a better way to get the beer tasting very chocolatey?
Thanks