homebrewandbeer.com

I have been making a few Stouts using Brewcraft's Super Stout recipe, they have been turning out really nicely. The basic recipe is this

1 tin of Muntons or Black Rock Stout
1 tin Muntons dark malt extract
500gm dry corn syrup
10mls licorice essence
safale yeast
fill to 18L

What I have been thinking of doing is substituting the licorice essence for Lindt 85% Cocoa Dark Cooking Chocolate. Has anyone used dark chocolate in their brews before? If so, how much would you use, and at what stage? I was thinking I'd take a 100gm block (maybe two?) and boil them up with the wort. Would this work or would it be horrible?

i've never used cocoa but i've used chocolate malt in various brews and it imparts a chocolate/roasty taste

the most i've used it 250gm - which was a little bit of overkill but still nice

i'd recommend about 100-200g max

cheers

Try using morgan choc 1kg master blend. I did this and after 3 months it's got a great chocolate flavour.

They are easy to use to just open and pour in. too easy.

WSC wrote:Try using morgan choc 1kg master blend. I did this and after 3 months it's got a great chocolate flavour.

They are easy to use to just open and pour in. too easy.

MMMM yum i might have to try this in my next stout