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I would just boost the dextrins in the beer knowing that you will have additional oils from the chocolate (and the coffee). While its a good idea, I'm not sure cold-crashing/skimming would get all of the oil as a lot of it may still be dissolved in solution. Add some oats, extra flaked barley and/or dextrin malt to the mash. With respect to the coffee ...


I have made coffee wine before and it was the biggest pain of all the wines I made, it never stopped foaming! Maybe I did something wrong. As for the taste, wine never really tastes like what it is made from. You would have to add flavor after it is done brewing and before you bottle it. For example, I make a great strawberry wine and it smells so nice ...

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