Chocolate Porter Question

[LaffnJack]

So I am new to home brewing, but I have finished three 5 gal extract batches and now I am looking to experiment a little. I have all the ingredients for a porter, but would like to make a chocolate porter instead. What do I need to add (and when) to make this with a strong dark chocolate flavor?

Ingredients
7 lbs light malt extract
4 oz maltodextrin

1 lb Crystal 40L
8 oz Black Pantent
8 oz Carapils
4 oz Chocolate

1 oz Nothern Brewer
1 oz Cascade

This all came about after trying a chocolate stout at a local micro and my wife says "you should make this, but not so heavy".

Thanks in advance,
-J-

 

[Wolfbrau]

My method of choice is Star Kay Chocolate Extract directly to the fermentor. 1 ounce is a good starting point. Note that, to me, actual chocolate, extracts, etc add mostly aroma. Malt flavors mixed with that aroma gives a strong impression of chocolate, especially with a little roast.

 

[J_Thadeus_Toad]

Lol, My wife asked me to make one as well.

This is where I am at.


6 lbsAmerican 6-row Pale


.5 lbs Munich


.5 lbs crystal 30


.5 lbs crystal 70


.5 lbs crystal 120


1.5 lbs Chocolate Wheat Malt


.5 lbs Roasted Barley


.5 lb cararoma


.25 lbsOats Flaked


.25 lbsLactose





1 ozNorthern Brewer - 8.0 AA% pellets; boiled 60 min


.5 ozFuggle - 4.8 AA% pellets; boiled 20 min


.5 ozFuggle - 4.8 AA% pellets; boiled 10 min


.25 cCocoa powder in secondary ( or cocoa nibs)





Yeast,


Wyeast 1332 or Safale us-05

 

[Iceman2197]

This is a recipe I have made this several times.

9lb 2 row
.75 chocolate malt
.25 black malt
.25 crystal 40

1.25 oz east kent goldings 60 min

primary till krausen falls then secondary for 2 weeks on 8 oz of coco nibs that have been soaking in bourbon for about a week.

Yeast s 05 or 1056

 

[J_Thadeus_Toad]

What's the flavor profile of the chocolate

 

[atli126]

in to make some of this. Id like to get a shake clone

 

[LaffnJack]

Thanks for the help. I appreciate a place to start.

-J-

 

[frazier]

What's the flavor profile of the chocolate

I used 4 oz. of cacao nibs (1 bag) in my choco porter. The result was just a hint - sort of a "depth of darkness" flavor. Discernable as chocolate once you think about it, and know it's there. I may double it next time, haven't decided yet. As with everything in homebrewing, it depends on what you like and what you want.

If you want the chocolate to be one of the actors in a complex blend of flavors, try 4 ounces. If you want it to reach out and grab you, try 8. If you want CocoPuffs beer (hey, I'm not judging here), try 16.

Cheers!

 

[helibrewer]

For my chocolate hazelnut porter I used 8 oz of powdered cocoa, the lowest fat I could find (Rapunzel from Germany). It went straight into the fermenter and I pumped the wort over it to mix...turned out great.