I used chocolate extract in the boil
Adding an extract/ tincture to the boil will not work. Boiling and fermentation will cause all the flavour to disappear.
In general, the later you add the flavours to your beer the better they stand out.
nor was it sweet despite 8% lactose
Lactose isn't sweet really. Brings up the FG and the beer might appear sweeter.
By adding Lactose you find that head on your beer is tighter, more compact. Nearly stout/nitro like.
What's the best way to use cocoa powder and when?
I think the best way to add chocolate to your brew is in layers.
1) Use chocolate malt in your grist
2) Add Cocoa powder to your mash
3) Dry hop with cocoa nibs
4) Add chocolate tincture at bottling (I have never done this)
Step 1-3 will give your beer fairly decent chocolate flavour. But never the same as in Young's Double Chocolate Stout. I'm sure they add some sort of flavourings to it (?).
How would i get the best flavour into it now?
I don't think you want to add cocoa powder to the bottle and hope it'll settle out. Sounds messy.
If you really want to add chocolate to your beer in the state it is now, in the FV.
You might want to dry hop with Chocolate nibs and add a chocolate tincture at bottling.
You can make the chocolate tincture yourself. Add to taste don't use the full recipe below :lol:
Chocolate Extract
* 250 ml vodka
* 100 gr cocoa powder (use high quality dark chocolate for the best result)
* Add a vanilla pod to enhance the chocolate flavour (Optional)
1. Place cocoa powder and vodka in a clean glass jar or bottle. Mix well.
2. Leave them in a cool dark cabinet for 6 to 8 weeks or longer.
3. Strain mixture to remove any cocoa powder.
Or get a good tincture online.
I thought I read somewhere that 35ml is about the amount of chocolate tincture to add at bottling.
Hope this helps.