Mocha Porter! Now fermenting...

Had a good one? Tell us about it here - and don't forget - we like pictures!
User avatar
floydmeddler
Falling off the Barstool
Posts: 3963
Joined: Mon Feb 16, 2009 10:37 pm
Location: Irish man living in Brighton

Mocha Porter! Now fermenting...

Post by floydmeddler » Wed Mar 13, 2013 9:40 pm

A mocha porter has been on my mind for a while so I finally decided to go for it. The porter is now in a keg/secondary and in 3 days time, I'll add chocolate and coffee :-) I went for coffee beans that had a strength of 6 and were described as deep and roasty. Didn't want the 'fruity' flavours that some coffee beans hold. The chocolate? had to be Cocoa beans of course!

I did a fair bit of research before I decided on a method of adding the coffee and chocolate.

Cocoa beans: Cold soak in vodka and add to the beer. Apparently this brings out the best of the beans according to this guy and many others: http://barleypopmaker.info/2009/12/15/c ... your-beer/ I went for 150g of cocoa beans in 25L.

Coffee: Cold soak in water for 3 days and add to the beer. I read over and over that soaking coffee in cold water for a few days and adding to the fermenter imparts a smooth coffee hit.

All the advice pointed me towards adding double these amounts but, actually, I want coffee and chocolate notes, not a coffee and chocolate beer if that makes sense... I'm hoping it is enough though. Time will tell I suppose!

Here's the recipe:

Mocha Porter

Size: 28.0 L @ 20 °C
Efficiency: 89.0%
Attenuation: 74.0%

Original Gravity: 1.050 (1.048 - 1.065)
Terminal Gravity: 1.013 (1.012 - 1.016)
Color: 23.5 (22.0 - 35.0)
Alcohol: 4.89% (4.8% - 6.5%)
Bitterness: 40.7 (25.0 - 50.0)

Ingredients:
5.0 kg (88.1%) Maris Otter Malt - added during mash
225.0 g (4.0%) British Dark Crystal - added during mash
225.0 g (4.0%) Roasted Barley - added during mash
135.0 g (2.4%) Chocolate Malt - added during mash
90.0 g (1.6%) Torrified Wheat - added during mash
63.0 g (71.6%) Fuggles (6.25%) - added during boil, boiled 70 m
25.0 g (28.4%) Fuggles (6.25%) - added during boil, boiled 10 m
0.0 ea Fermentis US-05 Safale US-05
150 g Cocoa Beans - added to keg
100 g Coffee (grounds) - added to keg

The cocoa beans. These smelt absolutely amazing. Like chocolate and oak mixed.

Image

Before a good grinding

Image

Ground. Smelt even better
Image

Mixed with vodka. Around 100ml

Image

Coffee Beans:

Image

I ground the coffee beans and added to around 100ml of water. Covered both bowls with clingfilm and put in the fridge.

The plan is to simply dump these into the keg in 3 days time. I'm pretty happy that the cocoa beans will be sterile because of the vodka. However, I may bring the coffee mix up to 70c in some of the beer then add. I'll pour my first pint 2 weeks after that.

Can anyone see any potential problems with this idea? Bear in mind that the grounds will be in the keg for the 5 or so weeks it'll take me to drink this...

User avatar
jmc
Even further under the Table
Posts: 2485
Joined: Thu May 13, 2010 11:43 pm
Location: Swaledale, North Yorkshire

Re: Mocha Porter! Now fermenting...

Post by jmc » Wed Mar 13, 2013 11:41 pm

Interesting brew Floyd. =D>
Looking forward to seeing how you get on with it.

Where did you get chocolate beans and will oils / cocoa butter in them make beer really flat?

jimp2003

Re: Mocha Porter! Now fermenting...

Post by jimp2003 » Wed Mar 13, 2013 11:58 pm

Your method sounds good to me. I have a split batch of oatmeal stout with half sitting on cacao nibs that were soaked in vodka and the other half will have coarse ground coffee beans added in a sealed mesh bag into the FV 2 days before bottling.

jmc -Apparently the cocoa does not inhibit the carbonation/head of the beer (fingers crossed). I got my cacao nibs from Rob at Maltmiller...

DaveyT
Lost in an Alcoholic Haze
Posts: 525
Joined: Wed Jun 09, 2010 8:58 pm
Location: Las Palmas, GC

Re: Mocha Porter! Now fermenting...

Post by DaveyT » Thu Mar 14, 2013 12:09 am

Nice one, Floyd.
The cocoa with vodka looks really good. Did you try any of it neat?
I know what you mean about a flavour without the hit. Randy Mosher says if you can taste it, you've added too much.
Evolution didn't end with us growing thumbs.
Bill Hicks

User avatar
floydmeddler
Falling off the Barstool
Posts: 3963
Joined: Mon Feb 16, 2009 10:37 pm
Location: Irish man living in Brighton

Re: Mocha Porter! Now fermenting...

Post by floydmeddler » Thu Mar 14, 2013 6:57 pm

Cheers boys.

jmc, I'm hoping it doesn't affect the head... time will tell I suppose. Not the end of the world if it doesn't

DaveyT, I had a wee nibble earlier. Very nice. Grounds are softer now, so I can only imagine all the wonderful flavour is seeping out.

Look forward to adding to the keg on Sat. Will add around 30g of soft dark brown sugar to carb it slightly. I'm after cask carbonation. :-)

User avatar
floydmeddler
Falling off the Barstool
Posts: 3963
Joined: Mon Feb 16, 2009 10:37 pm
Location: Irish man living in Brighton

Re: Mocha Porter! Now fermenting...

Post by floydmeddler » Sat Mar 16, 2013 4:51 pm

OK... it's in!

My method:

Put the coffee and cocoa grounds into a saucepan. Added 40g of dark brown sugar and topped up with porter from the keg. Brought it up to 80c then immediately started spooning it into the keg. Got a little messy but nothing to worry about. Took a sip and the coffee is really 'there'. Hoping it subsides a little as I want the cocoa to shine through. Early days though. Will leave it for 2 weeks now. Roll on Easter!

User avatar
stevetk189
Lost in an Alcoholic Haze
Posts: 706
Joined: Mon Jul 04, 2011 5:59 pm
Location: UK Expat Craft Brewing in France (Limousin)
Contact:

Re: Mocha Porter! Now fermenting...

Post by stevetk189 » Mon Mar 18, 2013 10:07 am

Sounds great! Does the vodka addition screw with the calculated ABV of the beer at all or does the heating of it before adding drive off the alcohol?
My Craft Brewery in France - Brasserie Artisanale en Limousin
My Craft Distillery in France - French Gin

User avatar
floydmeddler
Falling off the Barstool
Posts: 3963
Joined: Mon Feb 16, 2009 10:37 pm
Location: Irish man living in Brighton

Re: Mocha Porter! Now fermenting...

Post by floydmeddler » Mon Mar 18, 2013 6:14 pm

stevetk189 wrote:Sounds great! Does the vodka addition screw with the calculated ABV of the beer at all or does the heating of it before adding drive off the alcohol?
I don't think I added enough to alter the ABV really. Plus, I more than likely drove it off as alcohol evaporates at just under 80c.

User avatar
floydmeddler
Falling off the Barstool
Posts: 3963
Joined: Mon Feb 16, 2009 10:37 pm
Location: Irish man living in Brighton

Re: Mocha Porter! Now fermenting...

Post by floydmeddler » Mon Mar 18, 2013 6:18 pm

UPDATE

I think I went too heavy on the coffee. Thank f*ck I halved the recommended amount! Next time, I'll half it again. Chocolate quantity is good I reckon.

Bits still coming through the tap. May transfer it to another keg and leave the coffee/cocoa behind. Plus, I just kinda want it off the coffee now... don't want it to get any stronger coffee wise...

Next time, I will add the coffee/cocoa to primary at the end of fermentation for 2 days then keg leaving the grounds behind.

User avatar
floydmeddler
Falling off the Barstool
Posts: 3963
Joined: Mon Feb 16, 2009 10:37 pm
Location: Irish man living in Brighton

Re: Mocha Porter! Now fermenting...

Post by floydmeddler » Mon Mar 18, 2013 7:43 pm

OK... re-kegged. Feel better now. :-)

subfaction
Hollow Legs
Posts: 496
Joined: Fri Feb 25, 2011 1:46 pm
Location: Leamington Spa, Warwickshire, England

Re: Mocha Porter! Now fermenting...

Post by subfaction » Tue Mar 19, 2013 3:16 pm

You live drink beer and learn ;)
Thanks for the update, my beans arrived today, I think I'll get them in some spirits tonight and then add to primary a few days before barrelling.

User avatar
floydmeddler
Falling off the Barstool
Posts: 3963
Joined: Mon Feb 16, 2009 10:37 pm
Location: Irish man living in Brighton

Re: Mocha Porter! Now fermenting...

Post by floydmeddler » Tue Mar 19, 2013 9:36 pm

subfaction wrote:You live drink beer and learn ;)
Never a wiser word spoken. :-)

Sipping a half pint of this now. Coffee still pretty damn strong. I'm hoping this will fade, or at least become more rounded. Enjoying it though.

subfaction
Hollow Legs
Posts: 496
Joined: Fri Feb 25, 2011 1:46 pm
Location: Leamington Spa, Warwickshire, England

Re: Mocha Porter! Now fermenting...

Post by subfaction » Tue Mar 19, 2013 10:08 pm

hows the chocolate side of it, enough in there?
I was chomping on some of the 500g of beans I received at work today, quite nice, I think I'll remove the shells though as they seem to taste fairly bitter.
What surprised me was for each of the beans they tasted fairly different, some sweeter, some more typically chocy, some bitter. Cool stuff, much bigger than I imagined.

User avatar
floydmeddler
Falling off the Barstool
Posts: 3963
Joined: Mon Feb 16, 2009 10:37 pm
Location: Irish man living in Brighton

Re: Mocha Porter! Now fermenting...

Post by floydmeddler » Tue Mar 19, 2013 10:20 pm

I know! Was really surprised by their size.

The chocolate is defs there... just that the coffee is taking over at the min. I can defs taste it though. Really smooth and ever so slightly slick.

subfaction
Hollow Legs
Posts: 496
Joined: Fri Feb 25, 2011 1:46 pm
Location: Leamington Spa, Warwickshire, England

Re: Mocha Porter! Now fermenting...

Post by subfaction » Wed Mar 20, 2013 3:40 pm

would you use the same amount of cacao beans again or up it? I'm pondering on grinding up 250g in mine, in spirit for 2 days, then in primary for 7 days.

Post Reply