I've used wonder cocoa before for a bride who wanted a fat free chocolate weddingcake. It was yummy and I was very surprised! Thanks for the tip Chshre
I'll be adding that to the recipe. With that said, I guess using powder to flavor it in secondary is the best bet? How do I go about mixing it in without contaminating? Any tips are appreciated!
Here's the modified recipe that went into primary over the weekend.
(I was going to use light LME and get all the color from my grains, but as it turns out the LHBS was out of light LME, they are actually a microbrewery that helps me out.
3# Dark DME
1# Crystal 60L
1# White Wheat Malt (Replaced the Cara pils as it was only for head retention)
8 oz Chocolate Malt
8 oz Roasted Barley
1# Light Brown Sugar
8 oz Unsweetened Cocoa Powder @ last 5 min
1.5 oz Mt. Hood @ 45 min (Because the they only had 1 oz of Willamette available
1 oz Mt. Hood @ last 5 min
OH! And I changed my yeast to White Labs Cream Ale, post discussion with the brewmaster at the mock LHBS.
When I get to secondary i'll be using the WonderCocoa, Light Bakers Cocoa, and a split vanilla bean.
I tasted the wort.... It was amazing! ... I am very pleased so far. It started on Saturday and fermentation seems to be chugging along.
Btw....my hubby and I are building a Mash and Lauter tun set up this next weekend with the orange coolers.