Dark Chocolate Porter Recipe Opinions Needed

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najohns

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So I have come into possession of a Woodinsville Whiskey rye barrel and have been trying to decide what to throw in it. I am thinking a dark chocolate porter would possibly benefit from a little rye whiskey character, but I can't which way to go (to best be complemented by the rye barrel character). Here are the two recipes I'm considering (6.5% ABV range). One actually utilizes cocoa and one does not.


73% Warminster Maris Otter
10% Briess Dark Chocolate Malt
7.5% Munich
4.5% Cara-pils
3.0% Crystal 150
2.0% Black Malt

Mash at 158 for 60 minutes
75 Minute Boil

Hops (~40 IBUs):
60 min - Nugget
20 min - Hallertau and Willamette
Flameout - Hallertau and Willamette

WLP001 ferment @ 65F


or....


70.0% Crisp Maris Otter
5.5% Chateau Munich Malt
10.8% Crystal 60
8.0% Briess Dark Chocolate Malt
3.0% Chocolate Malt
2.7% Carapils
4 oz Black Onyx Ultra-Dutched Cocoa at FO
(http://www.amazon.com/dp/B004K9L4PC/?tag=skimlinks_replacement-20)
4 oz Double Dutch Dark Cocoa at FO (http://www.kingarthurflour.com/shop/items/double-dutch-dark-cocoa-16-oz)

Mash at 158 for 60 minutes
75 minute boil

Hops (~30 IBUs):
Fuggles @ 45 minutes

WLP013 Ferment at 65F


Any opinions on which might do better taste-wise in the rye barrel, the cleaner, more American-style Porter... or the richer Cocoa Porter? Thanks guys.
 
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m00ps

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I would say the non-cocoa one. But if you decide on using cocoa, I'd use cacao nibs instead. Ive had much more success using those in the primary than chocolate or cocoa powder additions
 

Derek1985

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I would say the non-cocoa one. But if you decide on using cocoa, I'd use cacao nibs instead. Ive had much more success using those in the primary than chocolate or cocoa powder additions
+1. Use cacao nibs for a more authentic chocolate flavor. Soak them in vodka and put them right in the primary.
 

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