Chocolate Ingredients for a Stout

[HeavensBrew]

I need some assistance with chocolate…

I have a recipe for Youngs Double Chocolate Stout from The Big Book Of Clones (I can type it up if that helps). However, there’s an ingredient that I can’t source here.

• 591ml/20fl.oz of Cholaca Liquid – The recipe fails to mention when this is added, but I believe it should be added with the sugars for the last 15 minutes of the boil.

Can anyone suggest an alternative and how to use it? It also has chocolate extract straight into the secondary.

As a bonus question, the recipe is 3.2kg of Pale and 310g of Crystal. Any thoughts on adding some oats or caramel malt?

 

[Clint]

I'd go with chocolate malt....I have a recipe somewhere...never brewed it but it's a double chocolate stout...I'll have a look...
Ha! Found it straight away!
4.5kg Maris otter
700g chocolate malt
1kg flaked oats
500g crystal
Mash @ 70c for 90 minute
60 minutes boil
28g EKG and 14g northern brewer @ 60
28g EKG @ 10
OG 1.070
FG 1.018
ABV approx 6.9%
Yeast s04 or similar
Sorry got no IBU info but stick it all in some software and you can adjust easily..

 

[Dads_Ale]

I found Brewferm natural sensation chocolate liquid works very well.

 

[HeavensBrew]

Thanks for the input. I will see what I can find and experiment.

 

[Cheshire Cat]

I use Cocoa nibs

 

[Burlyman]

It seems that most people use Cholaca Liquid to add a chocolate flavour to beer once it's poured or post fermentation.. (also doing it with coffee)
This is something that I would personally no do.. You can get enough chocolate flavours from malts and cocoa nibs.
You can read more about Cholaca here.....

https://tbn.ethershaft.engineering/add-liquid-chocolate-to-your-beer-cholaca/

 

[AMyd666]

I dissolved 75g of 95% Cocoa dark chocolate into a 12 litre batch. Had chocolate malt in too. Pow! Chocolate aroma and taste. Beautiful

 

[jceg316]

I've had great success with cocoa nibs post fermentation. I've soaked them in cheap spirit like vodka or gin for 5 days then poured the whole thing into my FV and left for 5 days. I've also roasted cocoa nibs and poured straight into secondary. Carafa adds a nice chocolate flavour too.

 

[Richard_H]

I dissolved 75g of 95% Cocoa dark chocolate into a 12 litre batch. Had chocolate malt in too. Pow! Chocolate aroma and taste. Beautiful

I did this with my latest stout but the whole bar (125g?) and also some chocolate malt, lovely chocolate taste without being overpowering or too sweet.
If you shop at Lidl they randomly have 95% Cocoa chocolate bars far cheaper than everywhere else (except perhaps Aldi)

 

[Gerryjo]

I did this with my latest stout but the whole bar (125g?) and also some chocolate malt, lovely chocolate taste without being overpowering or too sweet.
If you shop at Lidl they randomly have 95% Cocoa chocolate bars far cheaper than everywhere else (except perhaps Aldi)

I've done the same with a Stout only using the 80% cocoa and Carafa 1 malt giving deep chocolate notes..

 

[AMyd666]

I did this with my latest stout but the whole bar (125g?) and also some chocolate malt, lovely chocolate taste without being overpowering or too sweet.
If you shop at Lidl they randomly have 95% Cocoa chocolate bars far cheaper than everywhere else (except perhaps Aldi)

That's the bar!

 

[StoutWolf]

I dissolved 75g of 95% Cocoa dark chocolate into a 12 litre batch. Had chocolate malt in too. Pow! Chocolate aroma and taste. Beautiful

I did this with my latest stout but the whole bar (125g?) and also some chocolate malt, lovely chocolate taste without being overpowering or too sweet.
If you shop at Lidl they randomly have 95% Cocoa chocolate bars far cheaper than everywhere else (except perhaps Aldi)

I've done the same with a Stout only using the 80% cocoa and Carafa 1 malt giving deep chocolate notes..

DId you melt the chocolate and add it before fermentation?

 

[An Ankoù]

What is this thing about chocolate beer? I've had Young's Double Chocolate and Sam Smith's Organic Chocolate Stout. They're disgusting! Made the forum Christmas Chocolate Stout to get in the spirit of things, but left out the chocolate nibs and used Phoenix hops. It's still too chocolatey, I think it's good beer, but I don't like it much.
On the other hand, I love a bar of chocolate, I love chocolate cake, etc, etc. But in beer?

 

[StoutWolf]

What is this thing about chocolate beer? I've had Young's Double Chocolate and Sam Smith's Organic Chocolate Stout. They're disgusting! Made the forum Christmas Chocolate Stout to get in the spirit of things, but left out the chocolate nibs and used Phoenix hops. It's still too chocolatey, I think it's good beer, but I don't like it much.
On the other hand, I love a bar of chocolate, I love chocolate cake, etc, etc. But in beer?

I like a bottle of Youngs double chocolate stout or purple moose chocolate moose...

 

[AMyd666]

DId you melt the chocolate and add it before fermentation?

Yes. Stirred it in as the wort was cooling.

 

[Richard_H]

This is the bar in question from Lidl, £1.49 which is quite a bargain. Used these a few times in brews before which give a lovely chocolate flavour and aroma without being overpowering

 

[StoutWolf]

Thanks both, I have a few of these in the cupboard, assume it will work as an alternative. I have a St Peters cream kit to do, will it work with that. Or does it need to be AG?

 

[Richard_H]

90% so that will work a treat, when I did kits I used to throw the bar in with the boiling water to mix with the LME but if that is not an option then just break it up and stir well. The yeast will do the rest.

 

[StoutWolf]

Great, will certainly be doing that when I get it going then!

 

[ShaunK87]

I did this with my latest stout but the whole bar (125g?) and also some chocolate malt, lovely chocolate taste without being overpowering or too sweet.
If you shop at Lidl they randomly have 95% Cocoa chocolate bars far cheaper than everywhere else (except perhaps Aldi)

Hi mate,

I followed your advice RE chocolate on a batch of chocolate orange stout I found online (dark farm if you’re interested). I followed the recipe plus a full bar of the Lidl chocolate you recommended. It seems to have gone well and the I have a consistent SG of 1014 from 1060 after 10 days. My concern is that there seems to be a layer of krausen still on top and I was fretting incase fermentation wasn’t finished. Just wondered after a few days if it’s anything to do with the chocolate and if you’d experienced anything similar? I’m bottling on Sunday and I don’t want my Xmas batch to explode! Any advice much appreciated.

Shaun.