Adding Chocolate to a Porter

jamminjim · 01-27-2012, 08:37 PM

I'd like to get more of a chocolate taste out of my porter recipe. Show much should I add and when?

**hxcpunk71** · 01-28-2012, 02:17 PM

I've never done it but it looks like you add it with about 5-10 minutes left in the boil, and you have to secondary awhile longer depending on what kind you use.

jamminjim · 01-28-2012, 02:25 PM

That's kind of what I was thinking, but I'm unsure as to what kind (unsweetened????) and how much. I really don't want to ruin a batch by experimenting, I'd rather have some idea first.

**TrainSafe** · 01-28-2012, 02:31 PM

Silly question here- have you tried increasing the chocolate malt in the recipe?

**hxcpunk71** · 01-28-2012, 02:44 PM

I've read that any where from 8-12oz. of unsweetend cocoa powder or chocolate nibs is just about right. Or chocolate malt^^^

wcorazzini · 01-31-2012, 12:37 AM

Quote:

Originally Posted by jamminjim

I'd like to get more of a chocolate taste out of my porter recipe. Show much should I add and when?

I just brewed a delicious porter. Added 3 oz of Baker's unsweetened dark chocolate chopped up. Threw it in for the last 10 mins of the boil. Great chocolate aroma.

Also added a pot (12 cups) of Stumptown coffee to the wort just before pitching the yeast. Came out amazing.