I made a chocolate stout a while back that's kind of astrigent. I'm not sure I would call it sour, but it makes you pucker a bit. It had 8 oz of Trader Joe's Tumaco cocoa powder added in primary, no ...
In Radical Brewing, Randy Mosher has a great section on 10 ways to improve stout brewing (including home-roasting flaked oats/funky grains). I plan on employing several of these techniques, including ...
6.6 lbs. (3.0 kg) Briess light, unhopped, malt extract 1.7 lbs. (0.77 kg) light dry extract 22 oz. (0.62 kg) flaked oats 1.0 lb. (0.45 kg) chocolate malt (350 °L) 12 oz. (0.34 kg) roast barley ...
I am brewing an Imperial Stout (OG 1.081) and it is in primary now. I want to rack to secondary in one gallon jugs and want to flavor each differently. I have read through the coffee posts on here but ...
When using cacao nibs to brew a chocolate stout, should they be added in the boil (if so, when?), in the secondary fermenter, or both? Is there a better ingredient to add to produce the chocolate ...