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Old 02-15-2013, 08:40 PM   #1
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Default "ARRIBA!! Mexican Chocolate Porter"

Would love if anyone would like to chime in on a recipe I'm working on. My inspiration is my love of Mexican hot chocolate, and the wild hair I got to add powdered caffeine into a beer.

6 lbs of Dark Malt Extract
1 lbs of Chocolate malt
1 lbs of Coffee malt
1/2 lbs of Blackprinz malt
1/2 lbs of De-bittered black malt

1 oz US Kent Goldings (60 min)
1oz US Fuggle (10 min)

1/2 tsp cayenne (10 min)
3 Tbsp of cocoa powder (2 min)
1 tsp cinnamon (2 min)

Wyeast Irish Ale

same amount of hops used for dry hop one week after fermentation.

powdered caffeine added to bottling sugar (amount TBD after research to put approximately a cup of coffee's worth into each bottle)


Looking for any kind of criticism on timing, amounts, hop choice, yeast choice, grain bill (seeing as it's kind of a mixed bag).... anything you want to tear apart. No offense taken if you see something and think I'm whacked

Thanks in advance!!

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Old 02-15-2013, 08:53 PM   #2
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Sounds good, the de-bittered malt will be utterly lost in that. Guess I would take it out.

Maybe a handful of roasted? 4oz maybe? for just a hint of fire roasted chiles.

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Old 02-15-2013, 10:01 PM   #3
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Debittered malt is in there purely for color... so you are right, in terms of flavor. I just wanted it to be dark. Thanks for the response!!

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Old 02-15-2013, 10:02 PM   #4
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Smoked Chilis? I found a Left Hand Fade to Black recipe online, similar idea.

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Old 02-16-2013, 12:02 AM   #5
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I'm having a smoked pepper porter now (Indeed's "Hot Box")... don't think I want to add smoke to this one cuz I want more sweet to it...

Thank you though! I do like smoke!

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Old 02-16-2013, 08:32 PM   #6
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Quick math for my own reference here:


11 grams of powdered caffiene

5 gallons of beer = 640 oz

11,000 / 640 = 17.18 mg per fluid oz.

~206mg per 12oz brew... which is the equivalent of a Starbucks Grande Americano. Perfectly safe.

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Old 02-17-2013, 08:42 AM   #7
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I would worry about the spices and cocoa powder being added in the boil. After being boiled and then going through a vigorous fermentation the majority of what your looking for in those powders is going to be scrubbed/boiled out and the beer will likely miss what you were aiming for. I would suggest adding the powders after the primary fermentation has finished and let the beer age on the spices/cocoa.

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Old 02-17-2013, 05:44 PM   #8
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Good suggestion, sir! Thank you! I think I'll follow that one.

I've also thought about upping the amount of cocoa powder... anyone have a good suggestion for what should be a fairly chocolatey brew?

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Old 02-18-2013, 02:57 AM   #9
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Yes, depends on the cocoa powder though. I've had great results with 4 oz of Hershey's cocoa powder.

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Old 02-23-2013, 02:58 PM   #10
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Brew day for this one!! Just the steeping grains are getting me excited about it... this sucker is DARK!

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