Chocolate Milk Stout

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jackdaw

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25/9/14
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Brewed today (20L) with 400g of lactose and 75g cacao powder @ 15 mins. Now in fermenter with Wyeast 1318. Going to add some Top Shelf chocolate cream and Top Shelf hazelnut at kegging time. Never played with this stuff before - how much should I add? After a good choco hit with a hint of hazelnut - was thinking 3 teaspoons of choco/ 2 teaspoons hazelnut. Thoughts? Thanks guys!
 

aster1

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Ive used the choc cream in a stout before, the whole 50ml bottle to a 19L keg added a really upfront chocolate flavour, too much for me, would have rathered it be less intense, would add half next time.
 

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