Ryho
Member
Question about using Chocolate.
I have a Chocolate Stout fermenting now and Im worried its going to end up Dry or Bitter Im going to add 3 oz cacao nibs to secondary to up the Chocolate content too. I was looking to have a rich/sweet chocolate taste and its smelling kinda like a Dry Stout. Would adding some vanilla extract with the cacao nibs in secondary give me that rich/sweet taste or should I have gone another route with the chocolate Im using, like using extract, powder, sugar???
Heres my recipe to get a better idea.
6lbs dark malt syrup
1 lb choco malt
.25 lb extra dark crystal
2oz cluster hops
wyeast 3068 (hoping for some banana in there!)
thanks for the help, Cheers!
I have a Chocolate Stout fermenting now and Im worried its going to end up Dry or Bitter Im going to add 3 oz cacao nibs to secondary to up the Chocolate content too. I was looking to have a rich/sweet chocolate taste and its smelling kinda like a Dry Stout. Would adding some vanilla extract with the cacao nibs in secondary give me that rich/sweet taste or should I have gone another route with the chocolate Im using, like using extract, powder, sugar???
Heres my recipe to get a better idea.
6lbs dark malt syrup
1 lb choco malt
.25 lb extra dark crystal
2oz cluster hops
wyeast 3068 (hoping for some banana in there!)
thanks for the help, Cheers!