Mild Ale; How much cocoa powder to add at secondary?

[dlutter]

Today I'm brewing a pale mild based on Northern Brewer's AK47 Pale Mild kit. When I rack to secondary I'd like to split a gallon off and add some unsweetened cocoa powder to see what happens. What would be a good amount to add?

I'm sort of envisioning a level of chocolate flavor & aroma that is similar to the Boulevard Chocolate Ale but not looking to clone that specific beer.

I'm currently mashing, so if anyone answers quickly and thinks it would be better to add the cocoa to the sparge or the boil, I'd be willing to give it a try.

Here's my recipe for the beer:

3 gallon batch

3 lb Maris Otter malt
0.25 lb 40L Caramel malt
0.5 oz Chocolate malt

Mash at 154 F for 60 min

60 minute boil; 11 grams US Kent Golding pellets at 60 min & 3.7 grams US Kent Golding at 15 minutes

0.5 lb corn sugar at the end of the boil

Danstar Windor Ale yeast

Thanks

 

[smithmd4]

I would say very, very little. A few thoughts in my mind, all revolve around the FG.

What I would do is pull off a certain (known) amount of beer and add a (known) bit at a time until I hit the desired ratio. This way you know the volume and the qty of powder added that produced your desirable result.

 

[Paps]

When I rack to secondary I'd like to split a gallon off and add some unsweetened cocoa powder to see what happens. What would be a good amount to add?

NONE!
Use cocoa nibs.
There are oils in cocoa powder that taste harsh & take many months before they blend/mellow out.
A few nibs per gallon should suit you just fine.

 

[JKaranka]

Looks like a good recipe without the chocolate.

 

[dlutter]

Thanks, it is a good session ale without the chocolate and one of my regular brews. I've just been in an experimental mood lately.

Paps, isn't unsweetened cocoa powder just ground raw cacao nibs? How is it that the nibs do not have the oils but the powder does? I would think it would either be the opposite or both would have the oils. I won't argue with you about going with nibs and just found some online with free shipping. I was just thinking to using powder because it is readily available. Finally, by a few nibs do you literally mean 3-4 pieces?

I was sort of wondering about 1/8-1/4 teaspoon of either nibs or powder per gallon.

 

[Paps]

How many nibs you put in is really a subjective matter based on your own personal prefference. Start with a small amount that you can add more if you feel the flavor is too weak. Dumping a bunch in and having it overpower the flavor profile can't be undone/adjusted.
-
Brew on!

 

[Cyclman]

I don't know why, because they would seemingly be very close, but I have found nibs to give a far better flavor- one of the few batches I tossed used Ghiradelli cocoa powder.

I just had one of my last Robust Porters with chocolate nibs- yum.

 

[day_trippr]

Will cocoa powder actually dissolve in fermenting beer?

Cheers!

 

[rocketsan]

Will cocoa powder actually dissolve in fermenting beer?



Cheers!

You add boiling water to it to make a paste...

 

[dlutter]

Just thought I'd post an update.

I found a thread suggesting 1.3 oz of nibs per gallon in a Boulevard Chocolate Ale clone.

I racked some of the beer onto 3 64 oz growlers and a added 20 grams, 30 grams, and 40 grams per gallon of nibs. I'll probably let it sit on those for two weeks and then bottle.

I'll post the result when the beer is ready. I'm thinking I used way too much but I had to start somewhere.

 

[dlutter]

I'm actually pretty surprised with the results of this little experiment. I left the nibs on the beer for two weeks in secondary and bottled. Just now am trying the different beers.

I get no chocolate aroma on any of the different amounts that I used.

The 20 grams per gallon seems no different to me than the beer without nibs.

The 30 grams per gallon does have some cocoa hints at the very back end of the taste and seems to round out the flavor without making me think there are cacao nibs there. I actually like this better than the original recipe.

The cocoa flavor is still subtle at the back end with the 40 grams per gallon beer but definitely can tell that nibs were added.

I'm sort of intrigued by this now and might start to do some 1 gallon experiments. I'm not sure what would increase the chocolate flavor....Adding nibs to the end of the boil or using a more malty beer.

I'll post an update if I do end up playing with things a little.