Chocolate stout

[Edwardius]

Hi all,
brewed a stout last week using the recipe below. Gravity is now down to 1.016 so I had a taste of the sample. Even with half a kilo of chocolate malt its not exactly chocolatey. Is it likely that the chocolate character will come through when the other flavours mellow or should I drop some cacao nibs into secondary?

"6.56kg Maris Otter
0.5kg Chocolate malt
0.25kg Roasted Barley
0.5kg Flaked Barley
1hr mash at 65°C
20g target at 60 and 15mins, 10 at flameout, rest 5mins
21.5 litres 1.080, sample taken from kettle at end of boil."

[imark]

If you're after a young's chocolate stout type of thing I'd chuck in cocoa.

[Eoin]

Cocoa nibs are good in the primary. One of the few times I did a secondary was for chocolate stout.

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[Edwardius]

Thanks folks!

Edit: anyone know where I can get cocoa nibs in Dublin?

[Eoin]

Thanks folks!

Edit: anyone know where I can get cocoa nibs in Dublin?

Health stores.

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[Edwardius]

Ok, I've acquired some cocoa nibs, they're raw though, should I roast 'em or just douse in vodka and add to the fermenter? I've seen both options on the internets but if anyone has any experience of either then it'd be great to hear it.

[Eoin]

I left mine raw, they dropped to the bottom and I racked off a week or so later.

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[Edwardius]

Thanks Eoin,
I just dumped about 150g into primary. Will bottle in a week or so. Looking forward to this!

[sub82]

Will be interested to hear how this turns out! We've only used cocoa powder in the past.