I added it in the boil for 15 minutes. Just broke it up and threw it in.Swinging Beef - How exactly did you add the dark chocolate ? Did you boil it u pin the wort with the malt ?
Was also thinking on Wyeast Irish Ale with 2 x Coopers stout - so maybe this plus the dark chocolate could work with some fuggles for aroma / flavour ?
As I have mentioned before, the over-bitter problem can be solved by using a dual draught or lager, but the gotcha is that you then have to introduce some roast barley somehow. You could just steep it in hot water but, given that the OP seems to want a Belgiany stout, another possibility is to perform a partial mash with some wheat or rye. This adds phenols if the right yeast is used, as well as improving the mouth-feel dramatically. With a long enough mash, 0.5 kg of malt will convert 0.5 kg of roast barley, and those quantities are about right for a 23L brew. Obviously, this starts to boost the gravity, but that is hardly a bad thing in a stout. BTW, I can verify that Belgian Guiness does, or at least did 10 years ago, contain Brett.
Bugger, can't really do this ( don't have a mash tun ) ....oh well , something to do later on .
Coopers Dark Ale, Coopers Lager.
To this I added 1kg dex, 1/2 kg sugar, 1kg ldme, and 300g dark chocolate
This was fermented on a trub of Ardenes yeast previously a Belgian Blonde
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