I am still very new to brewing, and have only brewed one beer, a Brown Ale w/ Raw Cacao Nibs. I was hoping for a bready brown ale with mild chocolate flavors. What I got was a medium bodied brown ale with earthy spicy notes, very enjoyable but very very mild chocolate flavors. I'm told in the future for more chocolate flavors I might want to use roasted nibs, not raw.
That being said, I'm shooting to try a chocolate porter, but I don't want any bitter hops flavors to come through - I'd love to have either a graham cracker or nutty hops profile with a good chocolate flavor from roasted nibs, if such type of hops exists... I may research fermenting with a touch of honey, cinnamon, and nutmeg in addition, but was looking at this hops chart to help me decide what hops to use for a chocolate beer:
I noticed this chart gives Acidity of hops, and was concerned what importance the acidity of the hops would be when experimenting?