The Young's Double Chocolate Stout clone recipe I'm about to rack to the secondary in two days calls for 0.33 ounces of chocolate extract. That's less than a tablespoon. The bottle of chocolate extract I got from the brew supply shop says to use 4-5 ounces per 5 gallons. That's quite a bit of difference.
My recipe also has 13 oz. of British chocolate malt and 6 ounces of this dark cocoa powder. That's a lot of chocolate, so I'm pretty sure I don't want the full four ounces of chocolate extract. However, I'm concerned that 0.33 ounces in the secondary won't have any impact.
Has anyone used this chocolate extract? Did you feel you used too little or too much?