Anyone here have any idea what the PPG of dark chocolate is? Not the malt, but the actual chocolate. I am building a recipe with a late addition of 60% cacao dark chocolate and wondering how much effect it will have on the OG. TIA
This is my first recipe post here. The blonde recipe is based on my friend Will Trail's recipe with some minor tweaks for water chemistry and pH.
The intent of this beer was to make something my wife would enjoy so she wouldn't mind the new kegerator in the house. :) What came of it was a beer...
