Chili chocolate porter

[beardedsmoker]

I have a home brew kit porter. I would like to add a decent amount of chocolate and chili heat to it. I would also like to make it a higher gravity beer. This is only the second time I've brewed beer so please excuse any stupid questions. The questions I have are:
1. How do I add chocolate flavor, cocoa powder? And how much to add. 5 gal batch
2. I have a local source for any chili pepper powder you could think of but what chills go best with chocolate and how much do I add?
3. How do I increase the gravity. Would like to get at 8-10% beer.

Thank you.

 

[brewing_clown]

I like the idea!
1. Cacao nibs and/or chocolate malt. I added 4oz cacao nibs to primary in a stout that turned out very well.
2. I always thought chipotle chili went well with chocolate. Also adds a smokey dimension to the Porter.
3. If it's an extract kit, I would add some DME to the boil to increase the gravity.

This is all subjective, of course.

 

[PhinneyWoodBrews]

I recently did a RIS that I added 8oz of chocolate nibs late, late, late in secondary conditioning. Roughly 2 weeks before bottling. Nibs add a nice chocolate flavor, but no sweetness. Nibs won't make your beer taste like a bite out of a chocolate bar, if that makes sense. One thread I found useful when researching the topic is here:https://www.homebrewersassociation.org/forum/index.php?topic=4794.0

I like the idea of chipotle for a porter, I'm scheming on doing the same someday. Would also add these to secondary, after carefully following sanitization protocol and dosing gradually while tasting along the way. Again, google and 'search this forum' thread are invaluable for the details. Many people have already done the legwork for you.

Bear in mind, that your 8-10% beer will require a significantly higher starting yeast count than your base recipe is calling for. Read about making a yeast starter, and proceed accordingly. Best of luck!

 

[unionrdr]

Just be careful how much chili you add in relation to how hot they are. My son grows ghost chili's, scorpion peppers & devil's tongue. He wants me to put it in an IIPA. Gonna be Anger Red for sure! Small amount for heat in the boil & roasted ones for flavor in secondary is my current theory. Chili beers are definitely an experience thing. I'm working on the recipe so that the hop flavors compliment the peppers like they would in food with citrus, herbs, etc. In your case, a mole'. Maybe a pound of chocolate malt in a PM with some nibs in secondary?

 

[beardedsmoker]

Thanks guys! Nibs sounds like the way to go. I agree the chipotle sounds the best. We have a local brewery here call C.I.B. and he does a chili beer with Trinidad scorpion, ghost and a Chinese pepper. Its a sour beer and I love it maybe more then i should. Not trying to copy it but love the amount of heat it has. It burns your mouth a little but not to bad the next day. But back to Chipotle, I had contemplated smoking some the the ingredients as well but that pepper may give me all i need. Thanks again for the input and i will be sure to update. Brew date should be Monday night if all goes planned. Trying to do 4 batches that day so we shall see.

 

[Calder]

This is only the second time I've brewed beer so please excuse any stupid questions.

Brew date should be Monday night if all goes planned. Trying to do 4 batches that day so we shall see.

No messing around with you. One brew down; next up - four.

Good luck with them. I hope you have some experienced help.

 

[beardedsmoker]

Go big or go home! Well right now steeping grains on third and finial batch. If guess 15 gallons will have to due for now lol. Decided on 8oz nibs, 4oz chipotles and 1oz anchos. I have a couple pounds of dme but forgot to get extra yeast. My og on the other 2 were right at 1.051. The other two are a Nut Brown and a strawberry witbier.

 

[beardedsmoker]

Oh and adding those nibs and peppers in the secondary. Possibly at tertiary. Haven't decided yet. Probably only let them sit for 3-4 days. We shall see. Can't wait.

 

[beardedsmoker]

Well ended up splitting the batch up to try different types of peppers and quantities. Soaked all the nibs in makers mark for a week. Split that into 5. Ended up with about 3.5oz per batch. And about 1/4 cup makers per batch.
Batch one was 1 oz anchos and .4 oz ghost.
Batch two was double size with 2 oz of chipolte peppers
Batch 3 was 1 oz chipolte and .4 oz ghost
Batch 4 was 2 oz chipolte and .4 oz ghost.
Batch 1,3, and 4 are one gallon and batch 2 was 2 gallons.
Heated all the peppers in a pan for a few minutes then broke in half and put in carboy.
Initially was only going to let nibs and peppers sit for 4 days. Now at a week and looks like won't be able to bottle for another 4 days.
More to come.