Adding almond joys to porter

[seagondollar]

was thinking about adding toasted coconut and cacao nibs to make my imperial porter an almond joy porter, but was wondering if i added like 1lb of chopped up almond joys if id get similiar results. Obviously the sugars would ferment, but i feel the aroma and slight taste might remain. Am i off? Anybody tried this?

 

[day_trippr]

The chocolate is all bound up in cocoa butter, so it's likely not going anywhere in a post-boil scenario. And even if it somehow started to dissolve, you'd have all that head-killing cocoa butter in the mix.

I'd stick with the shredded/toasted coconut and soak the nibs in booze for a handful of days before dumping the works in a fermenter and racking on top...

Cheers!

 

[seagondollar]

Thats true didn't think about that aspect.

 

[Brewmex41]

This is somewhat related, but I have a buddy that brewed a RIS and added 5lbs of tootsie rolls to the boil. Ended up around 16.5% ABV. I tasted some, it was good and there was a hot alcohol flavor with notes of tootsie roll, which ended up working out pretty well.

I have been thinking about brewing a porter mostly for swmbo that i would add a fifth of malibu rum to the beer post fermentation, but I think if I were to actually brew it up I would add the toasted coconut and cocoa nibs to the secondary along with a large percentage of chocolate and caramel malts to the mash. I would be interested in hearing your results and the recipe you end up using!

 

[sputnam]

was thinking about adding toasted coconut and cacao nibs to make my imperial porter an almond joy porter, but was wondering if i added like 1lb of chopped up almond joys if id get similiar results. Obviously the sugars would ferment, but i feel the aroma and slight taste might remain. Am i off? Anybody tried this?

i just racked an AJ porter to secondary myself i used cocoa nibs soaked in vodka, i also put lactose in the boil to provide (hopefully) a milk chocolate taste