Robust Porter - chocolate syrup in primary, how much to use?

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beerfactory

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We were on vacation this summer - and I had a fantastic porter. The beer was a one-off collaboration between two breweries I really like. Emailed them and got a response - pasting an excerpt below:
For the base malts we used a combination of Maris Otter and 2-row for a total of about 60-65 percent of the overall malt bill, fairly even mix but a little heavier toward the Maris Otter. We used maybe 15% flaked oats and then maybe 5 or so % chocolate wheat and a sprinkle of another chocolate malt, with the remaining bit using some dark crystal and also a little bit of golden naked oats to add some nutty-type notes. I don't remember what hops we used but it didn't matter much as we just did a 60 minute addition shooting for pretty low IBUs for some balance....maybe 15 IBUs or so. We mashed between 154-158 to keep bring out the sweetness and used an english ale yeast. Toward the end of fermentation (slowed down but still bubbling) we added some hershey's chocolate syrup.

6 gallons in the fermenter is my target. I put these into Brewer's Friend to start thinking about a recipe.
4 lbs two row
6 lbs maris otter
2.5 lbs flaked oats
.75 lb chocolate wheat
.5 lb chocolate malt
.5 lb 150L crystal

.5 lb golden naked oats
14.75 lb grain bill
1.062 OG
1.013 FG
.75 oz cascade pellet @ 60" should be ~ 16.19 IBU
154 degrees single infusion mash decided to mash @ 156
Nottingham dry yeast decided to go with S05

any thoughts on the chocolate syrup? I get the timing piece, but I am thinking about quantity. I'd like to start with a conservative amount on my first batch but I just do not know what a good jumping off spot would be...
 
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beerfactory

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I haven't been able to find any info on adding chocolate syrup to primary...

I did find that 8 ounces of nibs soaked in alcohol for a few days might be a way to go. Leaning this direction at the moment.
 

Leezer

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I use cocoa nibs soaked in vodka for my chocolate stout, added to primary after vigorous fermentation subsides. Rather than throw them in loose, I put them in hop socks weighted with glass beads, tied with unflavored dental floss. I also add 4.5oz Hershey’s Unsweetened coca powder to the boil at 10 minutes left (2.5G batch).
 
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beerfactory

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great idea w/ the weighted hop sock - interesting that you add the powder to the boil
 

Leezer

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With the hop sock I can suspend them in the middle, and it keeps the nibs from clogging up my auto siphon. Also, I think the cocoa powder adds to the flavor. Over time I’ve increased the amount of that and the nibs to up the chocolate flavor. I noticed your grain bill is kind of similar to my stout recipe. Hops and yeast different though, magnum and S05.
 

GrowleyMonster

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Just some thoughts. For perspective.

48 teaspoons make a cup. 16 tablespoons make a cup. A tablespoon of chocolate syrup in a big glass of milk, say a US pint, is a reasonably stout chocolate milk. A teaspoon is pretty meek and mild. There are 8 pints in a gallon, so 48 pints in your 6gal batch, and 48tsp makes a cup. 48 tablespoons makes three cups.

Beer does not equal milk, but this gives you a point of reference. I suggest somewhere near the low end of the one to three cup range will be interesting but not yech. Half a cup if you want to be cautious and sneak up on the correct amount. There will always be a next batch.

A lot of the flavor of chocolate syrup is the syrup part. The sugar. Your yeast is gonna munch up the sugar, being as it is all sucrose and corn syrup solids. It might have more of a chocolate syrup taste if you put some small amount of sugar in there that yeast don't like. In my next batch I plan on adding a little bit of lactose for residual sweetness, and you might think about that, since you are already going to be committing a high felony under the German brewing purity laws. In for a dime, in for a buck.

Hope that helps. Or, at least doesn't hurt.
 
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beerfactory

beerfactory

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With the hop sock I can suspend them in the middle, and it keeps the nibs from clogging up my auto siphon. Also, I think the cocoa powder adds to the flavor. Over time I’ve increased the amount of that and the nibs to up the chocolate flavor. I noticed your grain bill is kind of similar to my stout recipe. Hops and yeast different though, magnum and S05.
Magnum and S05 - thanks for the feedback there too
 
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beerfactory

beerfactory

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Beer does not equal milk, but this gives you a point of reference. I suggest somewhere near the low end of the one to three cup range will be interesting but not yech. Half a cup if you want to be cautious and sneak up on the correct amount. There will always be a next batch.

Hope that helps. Or, at least doesn't hurt.
that's some good common sense perspective. thank you!
 

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