Hello beer people!
I am going to brew what I am calling a "Mexican Mocha Tarr Stout" in about 14 hours or so...
It has a lovely grains bill (pale, cystal 120, victory, carapils, roasted barley, black pat) and only bittering hops (n. brew and east kent goldings)
At the end of the boil I am going to add cinamon sticks and cocoa powder to give a mexican hot chocolate aroma... and here in lies the question... How much cocoa do ya'll think I should use to give a nice aroma but not take over other flavors?
the recipe will get molasas in the fermentor as primary starts to slow and then when moved to secondary i'll add some cold extracted coffee!!!
But again, any ideas on amounts of cocoa to give me the aroma I seek?
(as of now I am thinking of 2T for my 10 gal batch)