Hi all, had lots fo questions this week.
Im brewing a totally experimental porter.
Basically i used LME along with steeped chocolate malt, oatmeal and roasted barley, hopped for 60 (1oz) and dry hopped/flameout (removed the 1oz but put another .375oz in chilling wort and left in primary.) Dry hopping is uncommon for a stout...but its an experiment. I also added about a cup of lactose with 15 minutes left in boil. Expected yield is 5gal. I want a silky and coffee/chocolate flavor and am thinking of adding some cold brewed coffee to secondary (racking to secondary on saturday.) I was wondering if i could steep cocao powder with the coffee to create a chocolaty cold brewed coffee and add some sucrose or corn sugar too combat the slight bitterness of the chocolate. Assuming sucrose will ferment less and combat the bitterness better. Was essentially hoping to steep cocao and coffee in cold water (lots of coffee) for 2 days and add a boiled solution of sugar and water to this, then add to secondary.
Im brewing a totally experimental porter.
Basically i used LME along with steeped chocolate malt, oatmeal and roasted barley, hopped for 60 (1oz) and dry hopped/flameout (removed the 1oz but put another .375oz in chilling wort and left in primary.) Dry hopping is uncommon for a stout...but its an experiment. I also added about a cup of lactose with 15 minutes left in boil. Expected yield is 5gal. I want a silky and coffee/chocolate flavor and am thinking of adding some cold brewed coffee to secondary (racking to secondary on saturday.) I was wondering if i could steep cocao powder with the coffee to create a chocolaty cold brewed coffee and add some sucrose or corn sugar too combat the slight bitterness of the chocolate. Assuming sucrose will ferment less and combat the bitterness better. Was essentially hoping to steep cocao and coffee in cold water (lots of coffee) for 2 days and add a boiled solution of sugar and water to this, then add to secondary.