Chocolate Porter

[pas8280]

Hi guys done quite a few pale summery ales recently so thought i would have a change and do a Porter so what do you all think of this recipe ?

Brewhouse efficiency 85 %
17 Litre brew length

Maris Otter 2250g
Crystal Malt 155g
Chocolate Malt 100g
Amber Malt 155g
Wheat Malt 350g
90min mash @ 66c
Fuggles 22g 90 mins
Goldings 22g 90 mins
150g Green & Black cocoa powder 15mins
OG 1045 FV 1010 IBU 36 EBC 74

[dave-o]

You'll need lots more cocoa powder than that if you actually want to taste the choc. A whole tub is only just noticable in a 23l brew.

[pas8280]

Thanks Dave-o just started the boil so it will be off to the big shop for another tub

[pas8280]

Well added 250g eventually disolved into a paste with hot water added to boil at 15mins to go oops (coco pops) turned the wort chocolaty will this fade during ferment anyone ?

[dave-o]

Yes, the powderiness will drop.

[pas8280]

Well this is all put to bed now to say i am a tad concerned is an understatement, apart from the colour which isnt appealing, whilst cooling at around 85c i noticed pools of an oily substance on top of the wort, looked a bit like the Florida coast, then there was no cold break ? when i slowly ran off into the FV from the usual height no big foamy head was formed like it usually does, pitched s04 dry (as normal)
I got the planned 1045 OG and am pleased to say that 4 or so hours down the line its showing signs of activity, that doesnt stop the concern.
Can anyone help with the oil pool issue and lack of foaming head ?

[dave-o]

You could skim the oil i suppose.

I am working off my experience of doing one choc ale - it was a light-ish brew with about 30g of choc malt for colouring and a tub of G&B cocoa, boiled for 20 mins.
I had no problem with head retention or cloudiness, it was very clear.

The reason i haven't done it again is that it wasn't really chocolately enough to have gone to all the trouble.

As you say, the oil is floating on the top, so when you bottle/keg just leave the last litre (i.e., don't let the top of the barrel get bottled) and you should end up with no oil in the actual bottles.

[Capper20]

Would that 100% Cacao be any good or is it too oily for use in beer?

[critch]

250 in 17 litres is way too much .dont forget cocoa is 23% head killing fat.....


i just won a few beer festivals with a chocolate and vanilla stout we make and i put 250g of bournville cocoa in 10 gallons.with the proportion of chocolate malt i use its nearly overpowering!

make sure you use a cocoa with no calcium oxilate in it as this will add to the bitterness of the chocolate

[pas8280]

oops loking like this is going to be destined for the grid then critch,i will give it a taste at bottling time and see if its for the bottle or grid

[dave-o]

Don't worry, it'll be fine. Give it a chance.

[critch]

Don't worry, it'll be fine. Give it a chance.

seconded! dont throw it away give it a few weeks to mellow out, at least youll have beer

next time you do id cut back on the cocoa though......

[dave-o]

next time you do id cut back on the cocoa though......

Surely that would depend on whether this brew actually tastes a lot of chocolate. Which i think it wont, much.