I brewed this yesterday and everything went fine with one exception. I added a 2oz bittersweet chocolate bar and stirred at flameout thinking the heat and stirring would've dissolved it, but to my dismay by the time it was racked to primary there was a coating of speckled chocolate on the walls and (thicker) on the bottom of the kettle. I am now concerned that the coffee will be more present than the chocolate in the finished product and I really want to keep a balance. I was thinking of adding cocoa powder either now (day 1 in primary) or in secondary when I add the Kona. Any thoughts on effect this might have and how much to add? Thanks.
Coyote Moon Brewery
"When the last tree has been cut down, the last fish caught, the last river poisoned, only then will we realize that one cannot eat money." - Native American Saying.