Adding Cocoa to a Coffee Stout...

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HairyPorter

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Hi,
So I am new to this forum, and am brewing a kona coffee stout this weekend. Id like to add some cocoa powder to the end of the boil, perhaps the last 5 minutes, or just at flamedown. Does anyone have any experience with this, and do you think the cocoa will overpower the depth and complexity of the kona coffee? Any feedback will be gratefully appreciated. Cheers!:mug:
 
I added 10 oz to the boil. It mostly fell out in the fermentor. It does have a slight chocolate taste but more bouquet than anything. I will be adding 4oz of the Brewers best Chocolate extract at bottling/kegging. Next time I will probably try to source cocoa nibs. YMMV
 

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