I brewed a Chocolate Mead this weekend. I've wanted to do this for a while. Here are the details.
1 gallon batch
1 oz pale chocolate malt - for that roasty chocolate flavor
2 oz crystal 80 - for some sweetness the yeast can't ferment out.
steep above for 10 to 15
3 lbs wild flower honey
boil for 10 minutes to increase the mouth feel increase melanoidin formation
3.5 oz unsweetened bakers cocoa at flame out
yeast: 4g BM45 rehydrated for 15 min - gives a slight berry flavor
pitched at 61F last night.
fermenting at 58F (in same fridge as my Kolsch)
No bubbles this am, but still early. I might have be either up the temp or move the mead since I need to keep the Kolsch cool.