Chocolate Chili Stout

[Brew Cat]

brew_cat
1m

I have a Tazo Mexican chocolate Chili 2.5 oz and want to use it in a stout. It is 50% dark.
Any suggestions? It is a 5 gallon batch.

 

[Minbari]

I would grate it and put it in the fermentor "dry hop" style .

Spicy stouts are yummy

 

[Brew Cat]

I would grate it and put it in the fermentor "dry hop" style .

Spicy stouts are yummy

Hm that's interesting I was thinking grated late in the boil to get it melted. Im wondering if it would be enough. Not looking for anything overpowering just notes

 

[Minbari]

Hm that's interesting I was thinking grated late in the boil to get it melted. Im wondering if it would be enough. Not looking for anything overpowering just notes

Last spicy stout i did was cocao nibs and chillis in the fermenter. Heat came through for sure

 

[Brew Cat]

Did you bag the nibs. The tazo chocolate cake has the chili flavor in it not sure if I'll add more. Have to taste it. How much did you use?

 

[Minbari]

Did you bag the nibs. The tazo chocolate cake has the chili flavor in it not sure if I'll add more. Have to taste it. How much did you use?

Ya. I used a stainless dry hop cylinder