Dark Chocolate Porter Recipe Opinions Needed

[najohns]

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.

 

[m00ps]

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]

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.