adding chocolate to my stout

[08_g_car_driver]

what is the best method to adding chocolate flavoring to a stout? 5 gal batch. how much to add, when to add ect... this will be my first stout and dont want to add too much and f it up.

[Billy Klubb]

I use anywhere from 4-8oz of powdered unsweetened bakers cocoa, depending on the flavor strength of the stout. add the last 15 min of boil. I also like to use some lactose to sweeten it up some too. but if this is your first stout, I suggest making it plain until you've got the recipe nailed.

[linuxelf]

We use a 10oz container of Ghirardelli unsweetened cocoa, added in the last 5 minutes. 5 minutes is enough time to get it all dissolved in there, without blowing off all of the aromatics. This will leave a LOT of chocolate trub in the bottom of the fermenter, but you'll get a very nice chocolate flavor from it.

[Hop]

8 oz of unsweetened cocoa powder a couple minutes before the end of the boil to break up the clumps. As linuxelf mentioned, it will look a bit weird in the fermentor, but don't worry about it. Remember that it will add some bitterness to the beer.

[brewinhard]

Be sure to leave the beer sitting on the chocolate for a good time. The longer the beer sits on the chocolate, the more flavor/aroma will be extracted. Leave it for 3 wks. then have a taste.

[mookie1010]

I have a chocolate stout I just tapped a few days ago, and it's really good, I think. It's a rogue clone base with 4 oz of unsweetened ghiradelli cocoa powder added at 2 points during the boil. I'd have to look to be sure, but I think 30 and 15 minutes were the additions at 4oz each, but I can't swear to that without looking at the recipe.