Chocolate flavor?

[MmmBeer]

Does the chocolate flavor in chocolate stouts come from the barley or is chocolate added as an adjunct? If so how (what would you use) to duplicate this flavor in a homebrew?

[toneyc]

In the Double Chocolate Stouts that I have brewed, there has been either a chocolate extract or cocoa power adjunct. For regular stouts, there is none, I dunno about regular chocolate stouts. The extract was added at bottling/kegging, I can't remember when the powder was added.

:) Toney.

[JBOE]

I've tried once to add chocolate flavor to an imperial stout by adding finely chopped cooking chocolate (4oz) and couldn't tell a difference. This might be that the stout is a bit young, and that something got into it and took it down to 1.0001 FG! It tastes great though! I was thinking about trying again by bottling with hershey's chocolate syrup instead of corn sugar but I would have to do some small scale experimentation on how much to add flavor, the fermentability, and if both could work together (i.e. making it too sweet but well carbonated, or under carbonated but favored right). If anybody knows the fermentability of chocolate syrup let me know!

JBOE

[MmmBeer]

Thanks guys. I don't know about the chocolate syrup thing, if the sugar in it is cane sugar wouldn't it produce a cidery taste?

[MmmBeer]

Update. I just went on the Young's page and they say that there chocolate stout is brewed with "Melted chocolate bars in the boil and chocolate essence added after fermentation." .... that sounds yummy. Maybe a better idea than the syrup?

[JBOE]

Did the people you talked to happen to mention any specifics, or are we just going to have to guess. Also, where do you get chocolate essense from?

JBOE

[Richard English]

Youngs will have their own stand at the GBBF for any of your who are coming over would be able to chat to the brewery people themselves. And if you need more information, the brewery is only about three miles from the GBBF, so you could even take a trip there.

I have to say I feel rather guilty since I could be at Young's brewery in less than an hour - and I've never been there!

As an enthusiast for both good beer and steam engines (Young's still use two Victorian engines) I should be ashamed of myself - but I suppose, as it's always there, I'm always able to go there (and so I never bother)

[wortchillergoal]

I have brewed with bakers bittersweet chocolate. It is a guess as to how much you want to use. As far as priming with choclate syrup, good luck, worth a try, but getting the excat amount will be fun. I know someone that primed with maple syrup and it took quite awhile for the maple flavor to come through. i would guess that the same would hold true for chocolate syrup. Try any gourmet cooking shop for essence.

[MmmBeer]

you could get chocolate essence online here:

http://www.bulldogmarketing.com.au/rawleighgoodhealthproduct51.htm

[danno]

BYO artice about brewing with chocolate.....

http://www.byo.com/feature/333.html

[mlsuggs]

I've got a recipe for a Chocolate Mead (freeware, if anyone wants the recipe, I can send or post the recipe, or the URL)...

It uses a can (Hershey's, or equiv., 12 or 16 oz., don't recall which) of cocoa powder in the primary. Having tried this once, I recommend liquefying the powder with some sort of alcohol before adding, to get it to mix with the wort/must.

Word of warning, at least as regards the mead: the recipe recommends at least one year, preferably two, of aging. I just racked my batch last week (it's been bulk-aging for almost 2 years) and it needs probably another year to be drinkable. The chocolate flavor is quite strong, though.

Have fun!

--Michael

[paul84043]

I just transferred my first Double Chocolate Stout last night, it was a kit from Austin Homebrew Supply. It contained coacoa powder and "chocolate malt" whatever that is...
I have made 3 stouts and one porter so far, and this has to be the best one yet.

:D

[toneyc]

Aw, Man! I musta just got mine on a bad day because a friend at work also got chocolate powder with his, but I got a little bottle of chocolate extract "flavoring". Still good, though!

And chocolate malt is just dark roast malt. Not as dark as black patent, but gives a nice roasted flavor.

:)
Toney.

[fretlessman71]

Originally posted by mlsuggs
I've got a recipe for a Chocolate Mead (freeware, if anyone wants the recipe, I can send or post the recipe, or the URL)...

It uses a can (Hershey's, or equiv., 12 or 16 oz., don't recall which) of cocoa powder in the primary. Having tried this once, I recommend liquefying the powder with some sort of alcohol before adding, to get it to mix with the wort/must.

Word of warning, at least as regards the mead: the recipe recommends at least one year, preferably two, of aging. I just racked my batch last week (it's been bulk-aging for almost 2 years) and it needs probably another year to be drinkable. The chocolate flavor is quite strong, though.

Have fun!

--Michael

From one Michael to another.... PLEASE post the recipe for me! Or send it to me in a PM or something.... I already sent you a PM asking for it. Just trying to get your attention is all. Thanks in advance! My wife will be THRILLED!!!!

[mlsuggs]

OK, this is the recipe, as posted to the sca_brew group in Yahoo!:

Chocolate Mead aka Liquid Sex Mead

Recipe by Capten Rhys ab Idwal ab Idris ap William ap Llewellyn ab Idris ap Daffyd gen y Arian Lloer Rimsholt, Barony of Andelcrag, Midrealm.

This recipe may be quoted, borrowed, copied, or stolen by anyone under two conditions. 1. As the originator of this recipe please offer me credit as such. 2. No money may change hands for this recipe. Give it freely to any who ask in the spirit in which I give it to you.

WARNING! WARNING! WARNING!
The originator of the recipe is not responsible for hordes of chocolate-crazed women attacking your encampment in search of chocolate mead. All local women must now see my lady, Angeline la Petita, for a sample if you can talk her out of it. I am not allowed to carry around an open bottle anymore.

The basics of mead brewing should be mastered before performing any advanced projects. This recipe assumes a standard 5 gallon batch of mead using a 4 parts water to 1 part honey mixture (Must).

If you prefer your mead boiled, do so before adding any cocoa from this recipe as the foaming will remove the chocolate from the mix. Boiling is optional in mead and if you would like the pro's and con's, please ask. I personally boil nothing in mead making.

To your standard must, before adding the yeast add 16 oz of Cocoa Powder (Nestles works great). Mix well before adding yeast. You will notice a lag in the start of the yeast, however this is common and due to the oils in cocoa. It will start bubbling madly in a few days, but never as much as a normal mead.

THIS STEP IS VERY VERY VERY IMPORTANT!
Cocoa contains a number of different very bitter oils that must be given time to break down. After the bubbling slows down, strain the must once, and put your fermenter/carboy away for one full year. Keeping the airlock on and checking the water level in it on occasion. Any other method of removing the oils will result in the loss of that little enzyme that the ladies are so fond of.

At the end of that year, sweeten to approx. 1.030 on a hydrometer (semi-sweet) or to taste. Clarify and bottle normally.

Some production notes: This mead leaves a very light aftertaste of chocolate that most people will not be able to identify readily. However the other effects of chocolate, i.e. orgasmic like pleasure is there. In the original test 1 of the samplers didn't care for it, 1 identified the flavor and tried to steal the bottle, and the other 28 thought it good with comments ranging from "very good" to "OH MY GOD!". I make 5 gallons each year to share with friends, and that is all due to space from brewing. I used an apple flower honey, but any light honey should work. Just avoid heavy flavored honeys that might overpower the chocolate. In addition brew down only once, a heroic mead would likewise overpower the delicate flavor.

Additional Note: The current batch now aged over two years has increased in chocolate flavor and smoothed very very very well. I no longer serve chocolate mead at less then two years of age. The Ladies of the Barony deserve nothing less then the best.

This mead is best served to the one you love ice cold, in candlelight, with a bowl of fresh strawberries for dipping. And privacy would be recommended.

Comments back to me are most welcome and maybe sent to Rhys@eringobragh.com

-Rhys
Arafu at dawnsio mewn y adlaw.
"Take time to dance in the rain."