Author Topic: Cholaca  (Read 553 times)

Offline klickitat jim

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Cholaca
« on: November 10, 2017, 10:48:57 PM »
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.

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Offline majorvices

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Re: Cholaca
« Reply #1 on: November 11, 2017, 06:02:11 AM »
I have a bottle I have been meaning to use. I think it can be used post fermentation, according to the bottle..

Offline denny

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Re: Cholaca
« Reply #2 on: November 11, 2017, 10:02:47 AM »
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.
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Offline klickitat jim

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Re: Cholaca
« Reply #3 on: November 11, 2017, 11:27:12 AM »
So unsweetened then? And do a small sample to taste then scale up?

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Offline denny

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Re: Cholaca
« Reply #4 on: November 12, 2017, 09:31:53 AM »
So unsweetened then? And do a small sample to taste then scale up?

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That's how I approach anything like that.
Life begins at 60.....1.060, that is!

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Offline Grod 31

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Re: Cholaca
« Reply #5 on: November 18, 2017, 11:31:16 AM »
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.

Offline klickitat jim

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Re: Cholaca
« Reply #6 on: November 18, 2017, 07:44:43 PM »
Seems like I heard some guy, randy something... say that combos are good when hunting real chocolate flavor. Like nibs and cholaca and etc.

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