Threecan Double Choc Ale

[Barley Belly]

Threecan Double Choc Ale

Cooper's Australian Pale Ale x2 (20 IBU each)
Morgan's Masterblend Chocmalt 1kg
1kg LDME
250g Honey
200g Cocoa
(LDME and honey low boil in 2l water for 15min)
(Cocoa added at flameout, whisked and steeped for 5 mins)
Brewcellar English Ale Yeast 15g pitched dry @ 21.5 deg

Made up to 23.5 (expect to have to check SG a few times)
Fermenting at 20 deg
OG 1077

Turned out the colour of watery chocolate as you will see below
With a sweet chocolatey/coffee like smell
And a sweet/mildly bitter chocolatey taste
Hopefully be a pearla in 3 to 6 months

Will report back the progress

 

[Duff]

And thick!! Look how it doesn't even pour out of the hydro jar

 

[Barley Belly]

 

[joecast]

And thick!! Look how it doesn't even pour out of the hydro jar

hahahahaha
hopefully it turns out well, otherwise it'll be quite an expensive experiment (in time and $). sounds all right though.
joe

 

[amiddler]

I have tryed adding cocoa in my brews before finners and I must say it turned out like mud. I added 100g to a stout (was after a stout with a chocolate hint) at flame out, but what a mess. Do you do any thing different other than as you said, 5 min steep? Mine sat on the bottom of the fermenter and pored like mud into the bottles.

Drew