Brewing Method: All Grain
Yeast: Nottingham Dry
Yeast Starter: none (may rehydrate yeast)
Batch Size: 5.5 US Gallons
Original Gravity: 1.057
Final Gravity: 1.018 ?
Alcohol Content: 6 %
Total Grains: 12.50 US pounds
Extract Efficiency: 76 %
Hop IBU's: 50.3
Boiling Time: 60 minutes
Primary Fermentation: 4-5 Days at 68F
Secondary Fermentation: 10-14 days at 68F
#10 2 Row
#1 Crystal 60L
#.5 Roasted Barley
#.5 Chocolate Malt
#.5 Flaked Barley
#1.5 Quick Oats
10 oz. Ghirardelli Unsweetened Cocoa
#2 Frozen Raspberries
1.5 oz of Northern Brewer 8.5% AA for 60 mins
.5 oz of Willamette 4.2% AA steeped for 2 mins
My main Question is how to handle the addition of Cocoa Powder and Raspberries.
From what I have read about the addition of Chocolate (Cocoa) to Beer it seems that the consensus is to add it during the last 15-20 min of the boil. Does this sound right to everyone. I am assuming that if I add it to the secondary it will just decide to hang out at the bottom of the Carboy. If I am not satisfied with the chocolate flavor at bottling time I can just boil the cocoa with the priming sugar and add it that way?
When I made a Raspberry Wheat (extract) I added the raspberries post boil for about 15 min while the wort is covered with a lid. I boil in a Keggle now so that kinda changes things a bit. I have also read that people add the raspberries to the secondary (properly sanitized of course) Is this a better way to go then adding them post boil? Is it better to let the raspberries soak in Vodka or Grain Alcohol before adding them to the grain? What is the best way to capture the chocolate and raspberry flavor.
I am wondering if I should add it to the mash or not. I know it will help mouth feel and Head retention. Is this overboard??
Thanks for all the advice,