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Old 07-03-2008, 04:43 PM   #1
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Default adding coco powder to the priming sugar during the boil

A thought has come up while waiting for my chocolate oatmeal cream stout to ferment (been in the primary for 3 weeks now). Would it be ok to add an (1) ounce of hershey's coco powder to the priming sugar when boiling it for the bottling? Is it to late in the game to add the coco powder, if so, when would I add it. Will adding it to the priming sugar affect the carbonation of my brew. Any feedback would be great as I am planning on bottling this weekend. Thanks guys.


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Old 07-03-2008, 05:06 PM   #2
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I don't believe you should boil the coco powder but I really like this idea. I would boil the priming sugar and add the coco at flame out. I'm concerned that boiling the coco might make it bitter. But again I really like this idea and I'm thinking about other things that might be added at bottling.


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Old 07-03-2008, 05:29 PM   #3
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We made a chocolate stout once with cocoa powder added during the boil... turned out pretty good. CP is definitely bitter and I never found any resources for balancing that bitterness with the normal sweetness/hops so it was a guess on adjusting the hop content. You may want to consider just using chocolate essence or whatever that stuff is (Young's also uses this in their chocolate stout).
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Old 07-03-2008, 05:46 PM   #4
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Boiling cocoa powder won't hurt it, but you might be better served just adding some to your secondary fermentation vessel and letting it soak for a few days then racking out and priming as normal.

Chocolate essence is also a nice idea, as you can control the amount of chocolate flavor much better that way.
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Old 07-03-2008, 05:50 PM   #5
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It is also somewhat fermentable, and so carbonation levels could be affected.

I carbed a batch with just hershey's kisses (6 or 7 for a 5 gallon batch) and it worked fine.
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Old 07-03-2008, 06:11 PM   #6
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CD
Did you drop the hershey's kisses in the fermented wort at room temp. or did you dissolve them in water first? I like the idea but am still not sure on what I will decide. Note that the reciepe that I used called for 1lb of lactose at 15 min. left of boil. I also used 1 lb of flaked oats, so will that in any way lighten up the bitterness of the coco powder? I do not plan on doing a secondary so that option is out for me.
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Old 07-03-2008, 06:22 PM   #7
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thanks for all the input so far, this is one of the reasons why I love brewing so much, all the comradery here on HBT makes it that much more worth while. So many options that I am beginning to think I will have to brew a batch for each one
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Old 07-03-2008, 06:43 PM   #8
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Be careful adding actual chocolate. The oils can potentially kill your head...
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Old 07-03-2008, 06:52 PM   #9
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Quote:
Originally Posted by Nate View Post
Be careful adding actual chocolate. The oils can potentially kill your head...
Are you talking about "if" adding the hershey's kiss for the priming sugar?
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Old 07-03-2008, 07:46 PM   #10
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In past batches I've added raw herseys unsweetened powder at flame out and chocolate extract into primary. I wouldn't add any actual sweetened fatty chocolate to the mix... just use less hops, mash higher, use less fermentable yeast/dme, add more crystal, etc etc.


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