BeerSmith™ Recipes and Web Editor

Don't worry too much about the chocolate, you don't use too much of it so just get a good chocolate that you like and would be proud to tell people is in the beer(too much chocolate will add too much fat and kill the head.) Most of the chocolate flavor and aroma comes from the cocoa and the chocolate extract. These are the areas where you want to get the best product possible. I was disappointed with the chocolate extract in the HBS, and I found an outstanding one online at Jacksonville Mercantile. I you have some selection locally, smell them. If the chocolate aroma from the extract does not knock your socks off, neither will your brew. Also do not forget the lactose, it is very important to smooth out the flavors and enhance the chocolate without being too bitter.

I just brewed this yesterday. I think its going to turn out good! I had to make two minor changes to the recipe. I had to use crisp roasted barley instead of briess. crisp is just a little bit darker not a huge difference. I also had to use a different yeast because my LHBS does not have a good stock of white labs yeast. I use Wyeast Labs 1098 British ale yeast. he told me it was a similar yeast. it does have a lower attenuation value but I am not sure how much that really affects me. Thanks for sharing your recipe with us I will let you know how it turns out.!

The Wyeast 1098 is essentially the same as the white labs 007, so no worries at all. It should turn out great. Man this brew ROCKS! Cannot over emphasize the importance of the lactose and a good extract.

I used Wilber buds. They are a local higher end version of dark chocolate Hershey kisses. Use some good chocolate and you'll be fine. Need to update the recipie though as I added the chocolate in the last 15 min of the boil. Sorry about that.

Also try and pick up some good quality extract (which I added to the Keg) a little over 1 TBS in 5 Gal. I purchased mine at http://www.jacksonvillemercantile.com