I brewed a chocolate, milk stout (may add cold water extracted ground coffee bean as well) 4 days agos and fermentation is going well. The beer is really shaping up although i don't think i added enough roasted malts. The wort is a light chocolatey brown and the dark malt tastes don't seem as prominent as they should be. I used 200g of Roasted Barley and 200g of black patent malt. From glancing over other recipes, this seemed like it would do the trick. I suspect the reasons why it hasn't worked is because the dark grains were over a year old and that the 250g of cocoa have overpowered the colour and taste.
My question is, can I add more black patent malt to the primary? I know simply steeping the grains (in a bag) into the primary may cause a contamination so I'm thinking of boiling the grain in some water then adding this water along with the grain into primary. what do you guys think? Also, I've heard of a lot of problems with the cocoa dropping out into sedimentation resulting in little chocolate taste at the end. What else could be added to solve this problem? I have looked for chocolate essence but could not find any.
I look forward to your replies,
thanks in advanced
cheeser
My question is, can I add more black patent malt to the primary? I know simply steeping the grains (in a bag) into the primary may cause a contamination so I'm thinking of boiling the grain in some water then adding this water along with the grain into primary. what do you guys think? Also, I've heard of a lot of problems with the cocoa dropping out into sedimentation resulting in little chocolate taste at the end. What else could be added to solve this problem? I have looked for chocolate essence but could not find any.
I look forward to your replies,
thanks in advanced
cheeser