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Brewing With Chocolate
I have been reading a lot of material lately denouncing the use of real chocolate in brewing beer. SHINANIGANS i claim! Beer with real chocolate (namely stouts and porters) can be some of the most complex delicious beers you'll encounter. Here is a recipe i currently do on a regular basis. No mucking around with it is necessary. Its a Double Chocolate stout.
all-grain recipe:
malt: 8lbs Maris Otter
1lb Cara-wheat
1lb BRITISH chocolate
1lb 60L crystal
2lb 20L crystal
.25lb roasted barley
hops and extra's:
1.5oz fuggle or willamette about 6%alpha for 45 minutes
1lb malto-dextrine with 2tsp irish moss at 15 minutes to the end
1lb of dark chocolate (60-70%cocoa, dutch processed aka processed with alkali) added at flameout
use whitbread, ringwood, or european ale yeasts. something with low attenuation(68-72%) and high flocculation.
5-7 days primary
3-5 days secondary
Bottle with corn sugar. I recomend kegging and adding beergas at 40psi for 4 hours before carbonating. this gives it a great guiness-like head and creamy finish.
Some things to remember when brewing with chocolate. Always use "dutch processed" chocolate, also referred to as "chocolate processed with alkali". The dutching process reduces the astringency of the chocolate flavor, it is more roasty and mellow. Always brew about 5.25-5.5 gallons of beer, why? because you want to leave behind any and all coco-butter residue in the beer, so you have to sacrifice an inch or two off your first racking. Also, be sure to stir up all the chocolate when you go from the cooled brew kettle into your fermenter, you dont want to leave any behind, and it will settle to the bottom. I also stir up my primary fermenter after about day 2 or 3. This enables any chocolate that may have settled to become encorporated and it gets all the sugars fermented.
Use this beer for the best damn floats you have ever had. 2 scoops vanilla icecream in a pint glass..... the rest with choc stout......in a pinch you can use youngs double chocolate stout but... mines better 
Some of the best beers I've ever made have been with chocolate. I usually use about half as much chocolate with an Irish ale yeast with excellent results. Gonna have to skip out on the ice cream though. Seems like a good way to ruin a fine stout.
Tips on using chocolate!
http://www.maltosefalcons.com/tech/styl … porter.php
http://byo.com/feature/333.html
I forgot about this message. I don't come around much anymore. Anyway, I brewed a chocolate stout about a month ago. 10 gallons, used 1 1/2 pounds of semi-sweet chocolate. The recipe called for a 1/2 pound per 5 gallons, so I went a little over. To be truthful, I can barely taste it. next time I will use 2# of even more.
I added the chocolate either between 5-10 minutes before flame out. I don't have the recipe in front of me and I'm too damn lazy to get my brew logs. Either way, I recommend 1# per 5 gallons.
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