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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Cocoa Beans for a Chocolate Porter
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Old 11-26-2007, 02:27 PM   #1
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Default Cocoa Beans for a Chocolate Porter

So I made a Porter last week that I wanted to tinker with. I picked up a few ounces of cocoa beans and was told buy the storekeeper that you could roast them for 25-30 minutes and grind them and have cocoa powder. I wanted to add the cocoa pwder to the porter, the rhinheitsgebolt be damned. The porte r has a nice taste but I think it would be really great with a bit of added choclolate. I roasted the beans in the toaster oven for 30 minutes at 300 degress as the tag on the package suggested. It smelled quite nice, sort of brought me back to my childhood and Mom making cookies. I let them cool and then ground them up in a coffee grinder and it smells like ass. What happened? How can they smell so great when whole and so bad when ground? I didn't over grind them/ I didn't burn them, infact i think I could have roasted them a touch longer as the powder tended to clump up in the grinder. (I'm atributing that to internal moisture that might have disipated if I'd cooked them a bit longer?) I haven't added them to the beer and I haven't thrown them out yet. Will the chocolate flavor come out if I toss the powder in the beer or will I end up with Asslick Chocolate Porter?

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Old 11-26-2007, 03:56 PM   #2
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Roasting cocoa beans is very tricky, just a little too much heat can mess them up. 250F is the recommended temperature for fine beans and toaster ovens have lousy control. When you grind beans, you get nibs, not powder. They are sticky because of the cocoa butter, not moisture. If you grind the nibs long enough, you end up with cocoa mass, which will dry into a rock-like material. The cocoa butter is why I wouldn't use them. It kills head retention and can create a slick.

The nibs should smell and taste like very bitter chocolate, anything else & I would recommend tossing them.

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Old 11-26-2007, 04:03 PM   #3
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Good info! I was wanting to get some beans and mash them with my grains for a stout. I guess I won't now. Bummer.

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Old 11-26-2007, 04:12 PM   #4
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I read somewhere just crushing the beans and adding them to the mash is one of the mose effective ways to get flavor. I realize this is a little late since it apprears you have the brew done.

Where did you get the beans? I cannot find anywhere that sells in those quantities.

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Old 11-26-2007, 07:39 PM   #5
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Me either! Are mash temps not enough to release the butter I wonder? Maybe I'm not out of this yet! I can't find whole beans either of course.

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Old 11-27-2007, 01:01 AM   #6
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S when I woke up I smelled the powder again and asked SWMBO to sniff them also. We both agreed that they do smell like a dark chocolate, bitter with a hint of burnt odor. Nothing like milk chocolate at all. I'm thinking that I could use them, but at a much lower rate than I would have done so before. I would have used a couple of tablespoons before, now I'n thinking no more than a teaspoon. Will I get into trouble adding the ground beans to teh secondary,oil slicks or whatever? I tasted the porter when I transfered it into the secondary this morning and it would be nice if I could add a touch of chocolate to it, there is none there now.

Paul

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Old 11-28-2007, 01:40 AM   #7
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Have you considered just using chocolate malt? I know it's not the same, but it's more reliable.

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Old 11-28-2007, 03:17 AM   #8
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I thought that chocolate beers (porter/stout) were so called because of the high concentrations of chocolate malt used relative to other styles. I think that using real chocolate in any of its various forms would be a disaster due to the fat content. I'm not sure if cocoa powder is safe, but it might be worth a try.

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Old 11-30-2007, 12:57 AM   #9
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would steeping the crushed beans in the boil extract the flavor? so you wouldn't have to add them to the mash?

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Old 11-30-2007, 02:12 AM   #10
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Paul - where did you get said magic chocolate beans? Inquiring local minds want to know!

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