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Chocolate stout.

  • Madiman
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4 months 3 weeks ago - 4 months 3 weeks ago #5621 by Madiman
Chocolate stout. was created by Madiman
Chocolate oatmeal stout - Grain brew.
I would like to hear all ideas and experiences of making this delicious drink .
MY QUESTION -how to get that real chocolate flavour in the stout which lies on the tongue and gives good mouthfeel using grains. 
Which grains are best to get a full chocolate Taste ?
Madiman
Last edit: 4 months 3 weeks ago by Madiman.

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4 months 3 weeks ago #5622 by Gash
Replied by Gash on topic Chocolate stout.
It usually is just the chocolate malts, dont go too big on the dark chocolate malts, how much to use is hard to say, it can depend on the rest of the recipe, you might use 100g-500g it's going to take some experimenting to find out what you like. There is light chocolate malt which might help too, I dont have much experience with those.
Some will also add chocolate essence, cacao beans, cocoa, real chocolate.
Chocolate oatmeal stout really isn't a standard recipe, BJCP so its really up to you what you want to do and which direction you want to go.
I'd be adding a generous amount of oats anywhere from 500g to 1.5kg, you might want lactose as well, or maltodextrin for some added body.

you might start with something like
share.brewfather.app/O1zrb1t4MUTmpi

Cheers!

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4 months 3 weeks ago #5623 by Gash
Replied by Gash on topic Chocolate stout.
Just remember not all chocolate malts are equal, some are twice as strong as others, so you have to keep an eye on the colour numbers EBC

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  • Madiman
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4 months 3 weeks ago #5624 by Madiman
Replied by Madiman on topic Chocolate stout.
Thanks Gash, the EBC is not a real issue its just trying to get a good chocolate flavour using only grains, is what im after.

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4 months 3 weeks ago - 4 months 3 weeks ago #5625 by Gash
Replied by Gash on topic Chocolate stout.
It will be an issue if you a substitute and don't take note of the EBC, and its a 2x as strong dark chocolate malt and your beer ends up tasting like burnt grain or something. All I'm saying is all chocolate and roasted malts are not equal even if they have the same name. Its not just about colour (EBC) but its a great indication of the malt characteristics when you're substituting. Cheers!
Last edit: 4 months 3 weeks ago by Gash.

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