experimenting with porter

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk:

strangecarr

Well-Known Member
Joined
Aug 9, 2007
Messages
49
Reaction score
0
Location
Chiswick, London, UK
Hi I just brewed 3 gallons of London porter. It was a partial mash - malt used was pale, cara, chocolate, black, roast barley. Fuggles hops too.

I am using 3 1 gallon demi johns for the secondary.

I want to experiment with each gallon.

For one, I was going to prime with some chocolate - has any one done this before?

For another, I was going to dry hop - is this a good idea, or against the style?

I was going to leave the third gallon as a control.

Thanks for any advice.
 

orion2598

Well-Known Member
Joined
Feb 13, 2007
Messages
78
Reaction score
6
Location
Madison, WI
I've added chocolate before, but my understanding was that you wanted to do it during the last 10 min of the boil. (I added Hershey's dark choclate power). Couldn't hurt to try it though!

As to dry hopping, it is probably not to style, but who cares. That's what being a homebrewer is all about!

Cheers
Greg
 

TexLaw

Here's Lookin' Atcha!
Lifetime Supporter
Joined
Sep 19, 2007
Messages
3,672
Reaction score
36
Location
Houston, Texas
If you want to add chocolate to that one batch, go for it, but don't prime with it. I don't know what sort of chocolate you intend to use, but there aren't many forms suitable for priming. Most have too much fat and too little sugar. I wonder how Hershey's syrup would turn out, though?

And, I agree with the dry hopping. It's not to style, but it's up to you whether it's a good idea. It's just beer, and it's your beer. Play with it however you want.


TL
 
OP
S

strangecarr

Well-Known Member
Joined
Aug 9, 2007
Messages
49
Reaction score
0
Location
Chiswick, London, UK
i was thinking about melting some organic chocolate in water and using this to prime. I think it is possible to caculate the sugar content using the nutritional information.
 

TexLaw

Here's Lookin' Atcha!
Lifetime Supporter
Joined
Sep 19, 2007
Messages
3,672
Reaction score
36
Location
Houston, Texas
I see few problems there. First, melted chocolate and water don't always go together that well, as melted chocolate tends to seize up when water gets into it. Second, even if the chocolate and water did go together, that chocolate will not stay melted in the beer, and you'll have chocolate crud sediment in your bottle or keg. Third, you'll need an awful lot of chocolate to get enough sugar to prime. Fourth, the fat in that chocolate probably will not be pleasant in your beer.

I'm all for experiementing, but I also don't like repeating mistakes. Check out the information around here about adding chocolate to beer.


TL
 

Jeepsn beer

Well-Known Member
Joined
Aug 6, 2006
Messages
106
Reaction score
2
I add my chocolate during the boil with good results. You will end up with a bitter chocolate taste because the chocolate sugars ferment out. I've used lactose to help get the sweetness back, or use a little extra caramel malt. Roasted barley is generally associated with stouts. Roasted barley + fermented out chocolate could become pretty bitter/astringent when used together IMHO.
 

CBBaron

Well-Known Member
Joined
Feb 9, 2007
Messages
2,780
Reaction score
21
Location
Cleveland
If you want a chocolate beer, add powdered cocoa to the fermenter and let it sit a month. Then prime and bottle as normal.
Adding a little lactose at some point also goes well with chocolate.
Chocolate has too little sugar and too much fat to go well into your bottles. You will end up with alot of crud and no head. Chocolate in the boil can work but powdered cocoa works best.
Craig
 

Brett0424

Well-Known Member
Joined
Jan 6, 2008
Messages
265
Reaction score
2
Location
dallas, tx
I've seen a beer that was primed with chocolate only to end up with a fat coating inside the bottle and zero head retention.
 
Top