Anyone have experience they’d like to Share? I assume the unsweetened stuff is what we want, and guessing about 4 oz per gallon, added to last 5 min of boil. If I try it it will be in an imperial stout and I would want it at the noticeable level, somewhere between hint and dominated, lol.
I have a bottle I have been meaning to use. I think it can be used post fermentation, according to the bottle…
I wouldn’t add it to the boil. I’d add it to taste at packaging. Anywhere from 4 oz.-qt. depending on what you’re going for.
So unsweetened then? And do a small sample to taste then scale up?
That’s how I approach anything like that.
i used 32 oz @ flameout in a 12 gallon bach of a 7.4abv% stout. i hardly taste the chocolate at all. I’m going to use it going forward but im not going to by twice as much to get the flavor i want. For my preference im going to need to add nibs or or powder aswell.
Seems like I heard some guy, randy something… say that combos are good when hunting real chocolate flavor. Like nibs and cholaca and etc.