Chocolate extract?

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Ace · #1 Post by **Ace** » Sun Aug 03, 2008 6:56 pm

I found a recipe for a Rogue chocolate stout clone, and I'm planning on brewing it next weekend. The recipe calls for chocolate extract in the secondary. Does anyone have a suggestion for where to purchase said extract, or a brand name? Thanks in advance

Bill · #2 Post by **Bill** » Sun Aug 03, 2008 10:13 pm

I bought some from the cake and candy supply store at Fairlawn Plaza in Topeka.
Click Here for the link.
I did the Young's Double Chocolate Stout which called for .66 of an ounce for 5 gallons. Since I didn't know anything about the extract and wasn't sure if all chocolate extracts were the same, I just split the entire bottle between the 2 kegs (I secondary in my kegs). I think it was like a 3oz bottle, but I don't really remember. I thought it was way too much chocolate for my tastes, even after letting it sit for a year. Several people loved it, but it was just too much for me.

I don't remember the brand name I used, but it was the only one they had. If you are willing to drive to T-town, it's in Fairlawn Plaza. I searched Lawrence for it but never found what I was looking for.

I'd highly suggest you use small amounts and add more as you see fit. I regret adding it all at once (though Melissa called it "the cure for PMS")

brew on!

Ace · #3 Post by **Ace** » Mon Aug 04, 2008 9:27 am

Great Bill, have you tried the Rogue choc stout? I'll get a bottle of the Youngs tonight, to refresh my memory. Was your brew chocolaty than Youngs? The Rogue clone calls for 1.5oz per 5 gal.

The lord of the mead · #4 Post by **The lord of the mead** » Mon Aug 04, 2008 2:56 pm

Hi,
I have no idea if you get that stuff in the US but I use Monin Sirup for my chocolate mead. It's very tasty and "fat free"

It's a french brand. The flavour is excellent! But I haven't tried it with beer yet.

Bill · #5 Post by **Bill** » Mon Aug 04, 2008 4:16 pm

Ace wrote:Great Bill, have you tried the Rogue choc stout? I'll get a bottle of the Youngs tonight, to refresh my memory. Was your brew chocolaty than Youngs? The Rogue clone calls for 1.5oz per 5 gal.

Hey Derrick,
I think it is up to your own tastes. I though it was too much at about that amount, but you have no idea what extract they used when formulating the recipe.

I haven't has the Rogue chocolate stout yet. If you use the same extract I did, I suggest you use less than 1oz per 5 gallons. Though I also had 12 oz per 5 gallon of Hershey's coccoa in mine too... wooooof!

I thought the beer rocked going into secondary before I added the extract. If I make that brew again, I may just forgo the extract and just call is a 'single chocolate stout'

Ace · #6 Post by **Ace** » Mon Aug 04, 2008 5:34 pm

Was the Hershy's added in the boil?

Bill · #7 Post by **Bill** » Tue Aug 05, 2008 2:08 am

yup. I got the recipe from the BYO 150 Classic Clone edition. I think I posted the recipe on here somewhere.

Ace · #8 Post by **Ace** » Tue Aug 05, 2008 7:15 pm

Bill, Joe brought up an interesting point, Hershey's has some essential oils in it, that could interfere with head retention. Did you notice anything like that with your PMS cure?

I'm trying a taste test tonight, comparing Rogue chocolate stout with Young's double chocolate stout. To my relatively untrained palate, I find that the Rogue has more mouthfeel, and the head is also darker. Compared side by side I much prefer the Rogue which also has more of a true chocolate taste.
Oh yeah, Jensen, replenish your Rogue, as all your chocolate stouts are belong to me!

Bill · #9 Post by **Bill** » Tue Aug 05, 2008 7:22 pm

come to the meeting on the 14th and you can judge it for yourself

(just remind me).

To be honest, I don't remember how the head retention was. It's not sticking out in my mind so it couldn't have been too much of an issue. It was powdered cocoa tough, not like chocolate bars. I would assume oils wouldn't survive the drying process, but we all know what happens when you assume.