I just brewed my first attempt of a chocolate porter that had 6 ounces of cacao powder in the boil at 15 minutes. And 4 ounces of cocoa nibs is the secondary for two weeks. I noticed a large amount of the powder settled out in the primary. The porter came out good but doesn't really have much of a chocolate flavor. Has anyone done this and had better luck getting a chocolate flavor? Like I said a large amount of cocoa powder settled out into the trub, is that normal?
Chocolate Porter, not much chocolate
- Thread starter bwats
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TandemTails
Well-Known Member
Did you bottle or keg? You can always add a small amount of vanilla extract to help promote the chocolate flavor.
When you added the nibs, had you pre-soaked them in any spirits or did you just dump them right into the fermenter?
When you added the nibs, had you pre-soaked them in any spirits or did you just dump them right into the fermenter?
McKnuckle
Well-Known Member
The most noticeable chocolate flavor seems to come from liquid extract at packaging time. Cocoa powder adds mostly bitterness, and nibs are nutty but not truly chocolatey. There's a couple of long threads on this topic scattered about the forum. But of course, people have very different experiences and opinions on the topic.
