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Re: Chocolate Stout (Was: Brookyn Pilsner)

When they use chocolate in the recipe, how exactly is it used? In what worm and in what step in the brewing process?

"ZLorca" wrote on 23 Dec 2004: >> >> Do they literally use chocolate in these beers or is it a >> "chocolate" malt. I had a Sam Adams Chocolate Bock and it was >> way, way too sweet for me. It tasted like it actually had >> chocolate in it and if they got something to taste that much >> like chocolate without actually using chocolate, good for them. > > Rogue Chocolate Stout, Young's (Double Luxury) Chocolate Stout, SA > Chocolate Bock, chocolate is added. Brooklyn Black Chocolate Stout, > no chocolate. It's the malt (and the beers with chocolate added often > use chocolate malt, too.) Most stouts that have a slight chocolate > aroma or flavor are not made with chocolate of any sort. > > Witzel
Reply to
AndyH
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"AndyH" wrote on 29 Mar 2005:

I assume worm=form; some beers use milk chocolate in the boil, some add what's effectively chocolate extract during fermentation, some use dark chocolate in either capacity. Essentially it's up to the individual brewer. Young's, for instance, adds milk chocolate during the boil, if I'm not mistaken, and adds chocolate in some form after as well.

Witzel

Reply to
Dave Witzel

I add European chocolate powder to the beginning of the boil when I make a porter, FWIW.

Phil =====visit the New York City Homebrewers Guild website:

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Reply to
Phil

I am not familiar with that kind of powder. Is that a sweetened? I was wondering if any beers use chocolate in it's bitter state.

Reply to
AndyH

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