Unsweetened cocoa?

Like any proper brewing nerd, I'm entering a chocolate porter recipe into brewsmith so as to geek out on it for a few days before brewing it. The recipe calls for 8 oz of unsweetened cocoa powder-does anyone have any kind of approximation as to the gravity yield, etc for unsweetened cocoa?

Zero, cocoa suspends in the wort rather than dissolving.

You won't get any gravity from cocoa powder. Read my What You Need to Know About Chocolate for Brewing primer.

Wow, that's a lot of information about chocolate! Thanks for posting that!

threeeight said:

Wow, that's a lot of information about chocolate! Thanks for posting that!

Click to expand...

No problem. I took a class when I was in college through the horticulure department called "Vines, Wines and Brews". It was about the growing, production, cultivation of coffee, beer (barley/hops), wine, tea and chocolate. I noticed a lot of people here had the wrong idea about what cocoa powder is.

I've also noticed that a lot of people are using nibs successfully. My theory is that you need some of the fat as well as the solids to get a true chocolate taste. Cocoa powder alone is very bitter and disgusting.