Newest Threads

HalfPint · 11-09-2009, 02:36 AM

Alright, I've got 5 gallons of Bee Cave Robust Porter that I let ferment in the primary for two weeks at around 70* before racking to secondary with 8 oz of hershey's cocoa powder.

I kegged it after being in the secondary with the powder for two weeks yesterday. It just tastes like horse shat. I know it's not the recipe b/c I have a plain batch sitting next to it which tastes amazing.

Does it just need more time?

Every time I take a sip of it I do that AHHEEHH sound b/c it's so terrible lol.

Any recommendations?

Thanks,
J

nolabelbrewing · 11-09-2009, 05:48 AM

Thanks for telling me not to put cocoa powder in my beer. Let us all know if it ever clears out and becomes less like .. horse shat.

~J~

BarleyWater · 11-09-2009, 06:02 AM

Cocoa powder tastes like ass without some sweetness to back it up. Add some lactose to the brew and it will magically become a wonderful chocolate porter.

Check my recipe drop down for the chocolate beer, I usually uses Nestle cocoa powder in it, and it's won a couple awards now.

Urban · 11-09-2009, 01:03 PM

I made a chocolate prter once from a kit, the directions had me add the powder baking coco to the boil, it turned out great and very chocolately. With most home brew let it age, it may become better and if not its jsut taking up some room at the end of your pipeline which can be remedied by another corny or more bottles.

HalfPint · 11-09-2009, 02:17 PM

well, I'll give you guys a bit if an update. Last night i ooured a pint (it's day 2 on the gas and is perfectly carbed) it was not that bad. the flavors seem to be slowly mellowing together. I'm thinking it will be very good with some time. I wish you guys could taste it so you could see what I'm talking about.

Sedge · 11-09-2009, 04:11 PM

You should definitely add cocoa power to the boil. Have you ever made hot chocolate from scratch? the coco needs to be cooked down with a sugar to be palatable.

I just bottled a batch of what I'm calling Gnutella Porter last night (choco/hazelnut) and it was clean and tasty. I used 8.8 ounces of cocoa power in the last 5-10 minutes of the boil.

ThreeRatBastards · 11-09-2009, 04:16 PM

+1 on adding to the boil. I attempted to add cocoa to the secondary one time and the beer did not turn out. Since then I've added it to the boil and the chocolate now comes through.

HalfPint · 11-09-2009, 05:56 PM

Quote:

Originally Posted by ThreeRatBastards

+1 on adding to the boil. I attempted to add cocoa to the secondary one time and the beer did not turn out. Since then I've added it to the boil and the chocolate now comes through.

Not I. You can definitely taste the chocolate (BIG TIME). It's just a weird taste. I'm a big robust porter guy, but because of the chocolate I think it's throwing my palate off. It's beginning to taste better with more time in the kegerator.

Idk how much cocoa you guys use, but I racked it onto 8 oz of Hershey's 100% cocoa.

marcelo · 06-12-2010, 01:28 PM

Any update on this? I have a 4 gal porter in sec. i was thinking to split and boil some cocoa powder with 1 cup of water to add in 2 gal, just to try.
I new on beer stuf and would like to try some cocoa. what you think? 1oz/gal like i told, boil 2 oz in 1 cup of water for 10 min cool it donw and add to splited sec.
Any help Pleasse.
tks

Beer_Guy · 06-12-2010, 02:46 PM

I have done Chocolate Bocks and the BIG key is conditioning. Check out other recipes for amounts. I used 1/4 cup in my 0.75 gallon batches. After a few weeks they smoothed out and were great.