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Old 17-05-2017, 12:10 PM   #11
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Originally Posted by jceg316 View Post
do you add it in during the boil or after fermentation?
The choc dissolved in a little boiling water (not boiled)is added to the beer in secondary, then left to clear and bottled. essences are added pre bottling
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Old 17-05-2017, 12:23 PM   #12
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@chub1 how much chocolate did you add and how big was the batch? I think last time I boiled the nibs to sterilise them, does cooking them in the oven add any roasty flavour or take away any of the chocolatey flavour at all?

@dps51 this is my own recipe I'm making, not copying it from a commercial beer. I'm sure this exists out there somewhere, but so far have not seen one.
Not knocking you,just not had any experience of a minty beer!,experiment away
Was told that a light roast(very light) 15 minutes would sterelise em!!! who knows but i did so.
I did 6.5 litre batch and put in 30 grams of nibs in a hop bag and left em in for 6 days before racking it into another FV and then another 4 days in that before bottling.
Now i tend to under hop so almost certainly trod carefully with the nibs,so would probably go 50 grams per 6.5 litres if repeating it.
Hope that helps
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Old 17-05-2017, 01:07 PM   #13
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Old 17-05-2017, 02:54 PM   #14
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Thank you all for your input, it's been helpful.

I think I'll boil cocoa nibs or the chocolate bars in the boil along with mint leaves, and come bottling time I will add in some of that chocolate essence to add to the chocolatey flavour. Doing some research on mint it seems it's a bad idea to add mint leaves to secondary as they can impart a vegetable flavour to the beer, the best option is to make a strong essence out of vodka.
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Old 17-05-2017, 06:11 PM   #15
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@jceg316 I did not mean you was copying it from a commercial beer
I was just thinking if you found out how they did it may help you out
in which way to do thing to suit you and your brew you are doing
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Old 17-05-2017, 06:15 PM   #16
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Bet it would be lovely with some orange in it too.
Chocolate orange. Jaffa cake heaven.
Nice biscuity base malt too : )
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Old 18-05-2017, 11:11 AM   #17
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Bet it would be lovely with some orange in it too.
Chocolate orange. Jaffa cake heaven.
Nice biscuity base malt too : )
When I was in NYC last I had a chocolate orange stout which was amazing. If you ever happen to find yourself in the Lower East Side, head over to Spitzer's Corner, it's a staple there (also it's a nice bar ~30 taps).

I was also thinking of making a ferrero rocher stout, really nutty and chocolatey.

BTW to everyone else I didn't mean to sound rude when I said I wasn't copying a recipe, damn internet takes away tone of voice
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Old 18-05-2017, 06:51 PM   #18
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Personally I find Chocolate Malt does as its name suggests, doesn't contribute any problems like killing head retention, adding chemical flavours or strange textures. Just sub it for a good portion of your Roasted barley.

https://byo.com/mead/item/456-chocolate-malt

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Yea, I did a Mikkeller recipe that had about 25% chocolate malt in it, worked a treat.
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Old 19-05-2017, 03:18 PM   #19
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Yea, I did a Mikkeller recipe that had about 25% chocolate malt in it, worked a treat.
Which recipe is that? I have his book and will look it up.
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Old 19-05-2017, 08:35 PM   #20
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Which recipe is that? I have his book and will look it up.
Milk stout, page 163. Cracking beer, really liked it, its ready early too.
Its actually more like 21%, I've just worked it out properly, but still a heft amount. The chocolate really punches through but doesn't last months like you'd expect a stout to.
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