Home Brew Forum

Aup you sexy b*stards,

I didn't really put much thought in to this one, decided to make a porter seen I havnt brewed one in a while, had a flick threw the books and Graham Wheeler's Batemans Salem porter looked a gooden,

I thought I'd make it abit more interesting and make it a chocloate porter, so I threw a tub of bourville cocoa in there (250gms)
seems to have done the trick, very chocolaty! The boiler looked like something out of willy wonkers chocolate factory,

Ended up with a very full FV at 1.049 havnt a clue what the FG will be, I'll be happy with anything around 3.8%

only took a couple of pics

Abit of hot hot heat. . .



thick choco sludge , nice!



I'll let you know how it turns out!

All the best!

Kev

Be interesting to see how that one pans out. Porters while having chocolate malt in don't seem to end up that chocolate tasting to me (but then again choc malt seems too dry and bitter to represent chocolate to me), an exception I can think of is the Flying Dog Imperial Porter. I've seen others on here have problems with the fats in the chocolate later on, so fingers crossed for you

Yeah I know what your sayng about chocolate malt, I really like it but I wouldn't say it was overly chocolate like, but it's nice non the less,

I tell you what I've be very supprised if there's any head on this brew what so ever, while airating in the fv there wasn't a trace of foam, where as normaly it's over flowing with it!

I'm hoping that the flavour of the cocoa in the brew drys up abit if you get me, because at the moment with the recipe having 600gm of sugar in it, it's just like a cold hot chocolate drink, so hopefully when All the sugar has fermented,the bitterness of the cocoa will come threw and the roasted flavour from the roast barley,

fermenting away nicly now, alittle in the cold side, at 18'c

Looking forward to see how it turns out! Cheers Kev

Gricey wrote:Be interesting to see how that one pans out. Porters while having chocolate malt in don't seem to end up that chocolate tasting to me (but then again choc malt seems too dry and bitter to represent chocolate to me)

Chocolate malt has the name more of a reference to the dark chocolate color of the malt.
It lends a roasted or nutty flavor to the beer as well as a deep red color.
Chocolate malt alone wont create a beer with a chocolate-like flavor.

heh, I knew that but you articulated it better

Unless its used very carefully it's flavour is a bit,,, how to describe it... acidic for me. Needs something with a rounder body to complement it...

I know this might sound like heresy but the microbrewer at our local pub created a superb Christmas Ale, with the magic ingredient being a shot of Tia Maria. Try a splash in Guinness, stout or a porter, the chocolate finish is amazing and it smooths the bitterness out.

Cheers

Kev

Kevin Worth wrote:I know this might sound like heresy but the microbrewer at our local pub created a superb Christmas Ale, with the magic ingredient being a shot of Tia Maria. Try a splash in Guinness, stout or a porter, the chocolate finish is amazing and it smooths the bitterness out.

Cheers

Kev

That sounds interesting mate! I'll have to give that a bash

Cheers bud

Just give it a try buddy, but don't commit it to the whole brew until you have JIC ...

Cheers

Kev

Have you had a little taste yet?

Did you bottle or keg?

Got to try something like this one day.

Triple Chocoholic by saltaire brewery simply fantastic

Alright bud,

yeah had a crafty taste of the hyrdo jar when testing,taste ok but I'm not sure about it to be honest, I've put in the a secondr to let abit more of the powdery cocoa to fall out of it befor I bottle up, there was a shed load in the FV, the cocoa and yeast mix smelt gash!

I'm looking forward to how the final product will taste, it should be bottled by now but I just ain't had the time

Kevin Worth wrote:I know this might sound like heresy but the microbrewer at our local pub created a superb Christmas Ale, with the magic ingredient being a shot of Tia Maria. Try a splash in Guinness, stout or a porter, the chocolate finish is amazing and it smooths the bitterness out.

Cheers

Kev

I quite like a shot of amaretto (disaronno) in my guinness at christmas

Thank's one I'm going to have to try ..

well a month later and it's bottled up, 48 bottles this time, that don't happen very offen!

FG 1.010 5% abv

still not sure in the taste, will see in a few weeks eh?

top bombin'

A quick question off topic if thats ok.
Kevin, what was the original gravity of your Solomon grundy Pinot grigio? I forgot to take my reading and I notice you have one on the go. I used bottled water but presume they'll be similar if not the same. Cheers

My OG was 1065 temperature corrected which seems a little low compared to a red wine...