I know there are a ton of threads on here about using chocolate. I just want to add my 2 cents plus ask a quick question. I’m making a sweet chocolate stout as a wedding favor for my upcoming wedding. Last time I tried a chocolate stout, I used 12 ounces of unsweetened chocolate in bar form, melted and added to boil. This time, I wanted to get much more of a chocolate flavor, so we doubled that. So, I have learned a few things:
- No sense using the bar form when powder is much easier and I would assume provides the same flavor
- Using 24 ounces of chocolate in the boil does give a nice flavor but not nearly as much as I expected. It’s definitely in the aroma. The lactose helps.
- I’ll still need to throw in a vanilla bean and some nibs anyways, so why bother use so much chocolate?!
- Wow, that left me with about a gallon of useless sludge. Never again.
So, I’m good on the vanilla bean. I’m seeing that 4 oz of nibs in a 5 gallon batch in the secondary will be good?
Overall it’s looking good, but I really want to blast my guests with a chocolate flavor. Any other tips would be great. Right now she’s in the 2ndary.