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Chocolate extract: how and when to use?

Started by admin, October 16, 2012, 09:18:13 PM

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admin

October 16, 2012, 09:18:13 PM Last Edit: April 16, 2017, 08:12:19 AM by johnrm
And how much?

Just added a few drops to a glass of this, which is already fairly flavoursome, but didn't really get any much hint of chocolate.

slayerking

I added mine straight to the bottling bucket with the priming sugar, 30ml in a 23l batch. Or you could just bung it into the keg when kegging. TBH if I was doing it again I'd add more, maybe even 50-60ml in a 23l batch for a more full choc aroma.

MAF

I bottled a rye brown ale tonight, and added 1.5ml of choc extract to 10 of the bottles.
Results in a couple of weeks...

Snuff

I just chucked in the whole bottle of extract yesterday. Still didn't excite me after a quick taste. Will report back in a few weeks once the bottles are conditioned.
Primary -
Secondary -
Kegged - Red Dragon, Red Lager, HopWarOne, ThisIsntLager
Bottled -

MAF

I think it should give more of a choc aroma than flavour. Carbonation should help the aroma  ;)

Paul

Where did you guys buy chocolate extract ?

Snuff

I opened a bottle yesterday, only a week but was carbonated. Didn't get any chocolate off, looks like the extract was a waste of time. Had better results with just malts.
Will try another in a couple of weeks and see what changes a bit of conditioning does.
Primary -
Secondary -
Kegged - Red Dragon, Red Lager, HopWarOne, ThisIsntLager
Bottled -