How to get chocolate notes in beer kit

[clives-online]

Greetings,
I will be brewing a few stouts over next couple of months.

I can add coffee notes by adding a small amount of ground coffee.

How do you increase the chocolate notes to get a good flavour, not overpowering??

Is it ok to add some tangerine rind, while fermentating??

 

[Cheshire Cat]

Cocoa nibs from Holland and Barrett. Put 100-200g into 2FV and leave for 7 days.

 

[Griff097]

Thinking about similar with getting a good chocolate taste into an Imperial Stout?

 

[Sadfield]

Chocolate Malt 5-10%

 

[Griff097]

Chocolate Malt 5-10%

I have already got a pre crushed kit, so I was thinking more of additions in the fermentor if it's possible, I am guessing it will be a long ferment with one of these, supposed to achieve 11%

 

[Drunkula]

A touch of vanilla that you might not even perceive and residual sweetness I've seen on tv shows where they're trying to get something to taste chocolatey.

I did quite a few experiments with kits using cocoa and during fermentation and closely after they tasted fantastic. As soon as the cocoa fell out of suspension it just vanished. I'll have to put it back on the all-grain testing list to see if I can get better results with a mash or boil.

 

[Slid]

I have already got a pre crushed kit, so I was thinking more of additions in the fermenter if it's possible, I am guessing it will be a long ferment with one of these, supposed to achieve 11%

If you soak 100g - 200g in half a litre of water at 65-70C for 30 mins, you would be fine to all the strained liquid in the FV. However you must boil it to kill the bacteria that are pretty much always present on grain.

Never used cocoa nibs, but I suspect this could be less of a faff.

 

[Michael Burnley]

If you watch harrybrew69 on youtube, his plum porter video, he uses uncle roys plum essence.



There is a chocolate essence in the natural essence range.

https://www.uncleroys.co.uk/natural-flavours/chocolate-essence.html