Questions for a hopped Bochet

[Justmemat]

My plan is:

1g cold brew coffee
3 lbs caramelized orange blossom honey

Boil the hops in the cold brew while the honey is caramelizing, and then dry hop again at the end of secondary. Then back sweetening with maple syrup.

Any red flags with this idea? Tips from experience? I also kind of want finishes of chocolate flavor. Would just coco powder work for this? What’s the best way to incorporate that flavor subtly?

I’ve never made any mead with coffee or chocolate, so I’m trying to get the best plan out together before moving forward.

 

[RPh_Guy]

Any red flags with this idea?

I think you should add hops only at the end of the process. They easily oxidize, and I'm not sure you'd really want hop bitterness.

Welcome to HBT!

 

[Justmemat]

Do you still get the hoppy flavor by only adding at the end? My understanding was doing it that way is for aroma, and boiling gets you flavor.

 

[RPh_Guy]

Dry hopping certainly adds flavor.

 

[Justmemat]

Dry hopping certainly adds flavor.

okay, that definitely changes the plan then. I appreciate the insight.

 

[Seamonkey84]

Heating honey is going to destroy almost any flavor that was there, just go with a cheaper honey, or caramelize some of it but leave some in cooked.