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Old 09-26-2009, 01:11 AM   #1
Apr 2009
Clayton NC
Posts: 16

I have a basic porter extract recipe I was thinking of making into a chocolate porter. I've never tried anything like this before, anything to consider? When, what kind, and how much chocolate for something like this?

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Old 09-26-2009, 01:26 AM   #2
Oct 2007
South Florida
Posts: 1,364
Liked 2 Times on 2 Posts

I hear that using chocolate nibbs are teh tits. I've used unsweetened bakers cocoa in a RIS which taste chocolately, but there could also be chocolate flavor coming in from the specialty grains. Check the recipe database for addition times/quantity.
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Old 09-26-2009, 01:38 AM   #3
JLem's Avatar
Jan 2009
Attleboro, MA
Posts: 3,637
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FWIW I used Cocoa Powder in the mash for my Choco Porter and I defnitely get a nice chocolately flavor. However, I do not think the beer is very good (not because of the chocolate flavor, but for other reasons) and I think the cocoa may have messed up the mash pH or something. I think BYO has an article on using could probably google for it
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