Robust Chocolate Porter

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Robust Chocolate Porter

Postby Anneon » Mon May 01, 2017 10:54

Hi all,
Looking to add cocoa nibs to my porter recipe. I have never used these before so I am looking for some advice on do's and dont's. From a flavour point of view I am looking for a light chocolate flavour not an over powering chocolateness.

Can you please advise how to process the nibs and when to add them etc.....how much am I likely to need for a 21L batch?

Many thanks.
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Re: Robust Chocolate Porter

Postby HTH1975 » Mon May 01, 2017 13:06

100-150g for a 5G batch.

I roasted the cacao nibs first, soaked in rum for a few days then added to secondary but didn't find I got a whole lot of chocolate flavour.

I be tempted to add the cacao nibs at flameout. That will sidestep any issues with sanitising and hopefully pull more chocolate flavour. I'd still roast them too.

A tincture might be worth trying too - vodka always seems to extract flavours very well.

2016: 330L brewed (72 gallons, over 8 firkins)
2017: 105L brewed
Drinking: store-bought beer as my bar is dry
Conditioning: choc-coffee oatmeal wheat stout, various ciders, cherry 'brett' brown ale, imperial Pilsner.
Fermenting: Bock (6.5%), IPA (5.5%), Pale Ale (4.5)
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