ihavenoclevername
Member
Hey!
I recently brewed my first batch in long time, and found a recipe I am interested in for my second...it's fro the most recent issue of BYO and is called the Hot Chocolate Porter...I won't write the whole recipe down, as I'm not sure if it ciolates copyright law or something...I'll just give a quick sketch.
It involves amber extract, chocolate malt, black patent, caramunich..nothing too strange there.
My question involves some of the other additions...the recipe calls for ancho chili powder (2.5 oz for a 5 gallon batch), cocoa powder (5 oz), and 8.0 oz of "milk chocolate bar" (these three ingredients are added at the beginning of the boil).
Th chili and cocoa powder don't seem to strange, but the addition of half a pound of "milk chocolate bar" threw me for loop, as I thought that this would add a lot of oils and such. Just curious as to if anyone has tried this recipe yet, and if so, what kind of milk choolate bar do you use? And if not, then what could I do...increase cocoa powder? Leave out the milk chocolate bar? I'm not that experienced of a brewer, and this would only be my second using a non-kit recipe (the first was a clone of a brew called Matacabras I also found in BYO, and I transferred to the secondary yesterday...smelled grea, and the samples I have tried during the fermenting process seem to have a lot of potential, but I don't wanna jinx myself)...
Any help is appreciated!
Cheers!
I recently brewed my first batch in long time, and found a recipe I am interested in for my second...it's fro the most recent issue of BYO and is called the Hot Chocolate Porter...I won't write the whole recipe down, as I'm not sure if it ciolates copyright law or something...I'll just give a quick sketch.
It involves amber extract, chocolate malt, black patent, caramunich..nothing too strange there.
My question involves some of the other additions...the recipe calls for ancho chili powder (2.5 oz for a 5 gallon batch), cocoa powder (5 oz), and 8.0 oz of "milk chocolate bar" (these three ingredients are added at the beginning of the boil).
Th chili and cocoa powder don't seem to strange, but the addition of half a pound of "milk chocolate bar" threw me for loop, as I thought that this would add a lot of oils and such. Just curious as to if anyone has tried this recipe yet, and if so, what kind of milk choolate bar do you use? And if not, then what could I do...increase cocoa powder? Leave out the milk chocolate bar? I'm not that experienced of a brewer, and this would only be my second using a non-kit recipe (the first was a clone of a brew called Matacabras I also found in BYO, and I transferred to the secondary yesterday...smelled grea, and the samples I have tried during the fermenting process seem to have a lot of potential, but I don't wanna jinx myself)...
Any help is appreciated!
Cheers!