I am trying to brew a big imperial stout with a huge chocolate flavor similar to what is found on Southern Tier's Choklat and Mokah. I know you can get a lot of chocolate characteristics from darker grains but not sure if I can achieve the level of chocolatyness I am interested in.

I was looking to see if anyone has any information or feedback in regards to using some form of chocolate or cocoa in the boil or in the fermenter. I have read a lot about using cocoa nibs in the secondary, but how much chocolate taste do you get? When I first tried the two Southern Tier beers mentioned above I thought alcoholic chocolate milk. I know they use bittersweet Belgian chocolate but I am just not sure when they add it to the beer. I have some unsweetened cocoa powder at the house that I was thinking about using and adding to the boil with a couple vanilla beans.

Any help you may have is appreciated. I am having a hard time finding a lot of information on making a chocolate imperial stout.

Cheers!

JZ's recipe in BCS for the Black Forest stout calls for cocoa powder in the last 5 minutes of the boil. I got a big chocolaty flavor, along with the cherry and roast. It is a very good beer.

I did the same (1 lb cocoa powder in the last 5 min) with Jipper's Oatmeal stout but also added cocoa nibs in the keg. Again huge chocolate flavor and aroma. This was a runner up BOS beer.