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Best way to add choc and coffee to stout

Discussion in 'General Brewing Techniques' started by Diddlez, 4/5/18.

 

  1. Diddlez

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    Posted 4/5/18
    Hey guys,

    Looking at making an oatmeal stout in the style of founders breakfast.

    I'm just going to make a fairly generic version first before I try to stick as close to possible to the actual recipe.

    Just wanted to know what are the common methods of getting chocolate / cocoa / cacao and coffee into the brew.

    The safest bet that I've read seems to be adding about cacao nibs and coffee beans after primary fermentation. This is what I'm going to try on my.first batch and I guess I'll adjust after tasting.

    I've read that adding choc / cocoa and coffee to boil or even steeping too long in warm can cause bitterness, so variables like that are what I want to try to avoid on my.first stout attempt.
     

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