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Date: 28 Oct 2006 20:56:19
From: Duke
Subject: Blue Mountain Chocolate Porter - need help
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Hello all,
I would like to incorporate some coffee and chocolate into my porter this
year. I would like both to be fairly prevalent, but not over powering ( I
understand this can be a matter of opinion ).
10 gallon AG... This is my porter recipe that I use every year. I like it
and would like to just add to it if possible.
19 pounds American 2-row Pale
2 pounds Crystal 75L
1 pound Crystal 120L
2 pounds Chocolate Malt
3 ounces Northern Brewer 7.1AA @ 60
1 ounce Hallertau 3.1AA @ 15
WLP002 English Ale Yeast
So I was thinking about 10 ounces of Cocoa Powder and 3/4 a pound of coffee
beans added to the above recipe.
Should these be added to the secondary or thrown in during the last couple
minutes of the boil ? Should I use more or less each ?
All comments appreciated,
Duke
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Date: 28 Oct 2006 21:26:17
From:
Subject: Re: Blue Mountain Chocolate Porter - need help
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: So I was thinking about 10 ounces of Cocoa Powder and 3/4 a pound of coffee
: beans added to the above recipe.
: Should these be added to the secondary or thrown in during the last couple
: minutes of the boil ? Should I use more or less each ?
: All comments appreciated,
I've thought about doing this sort of thing (at least with the coffee), but haven't tried it yet. I've found
that the roasted barley I've been using for my stouts (650 or 675L IIRC) imparts a very coffee flavor even without the
coffee.
I also roast my own coffee beans, and I'd say that you probably don't want to use use the beans. The
bitterness, astringency, and general ugliness of overextraction would be difficult to avoid. I'd say either make the
equivalent beans' worth of espresso, or just regular coffee. As to the quantity, I really have no idea.
As far as the chocolate, again I'm not calibrated as to the amount. My guess is that most of the chocolate
flavor will ferment out.
... only one way to find out (but make sure you report back when you're done!)
-Cory
--
*************************************************************************
* Cory Papenfuss, Ph.D., PPSEL-IA *
* Electrical Engineering *
* Virginia Polytechnic Institute and State University *
*************************************************************************
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Date: 28 Oct 2006 22:20:17
From: Duke
Subject: Re: Blue Mountain Chocolate Porter - need help
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<papenfussDIESPAM@juneauDOTmeDOTvt.edu > wrote in message
news:ei0htp$lds$1@solaris.cc.vt.edu...
>
> : So I was thinking about 10 ounces of Cocoa Powder and 3/4 a pound of
> coffee
> : beans added to the above recipe.
>
> : Should these be added to the secondary or thrown in during the last
> couple
> : minutes of the boil ? Should I use more or less each ?
>
> : All comments appreciated,
>
> I've thought about doing this sort of thing (at least with the coffee),
> but haven't tried it yet. I've found
> that the roasted barley I've been using for my stouts (650 or 675L IIRC)
> imparts a very coffee flavor even without the
> coffee.
>
> I also roast my own coffee beans, and I'd say that you probably don't want
> to use use the beans. The
> bitterness, astringency, and general ugliness of overextraction would be
> difficult to avoid. I'd say either make the
> equivalent beans' worth of espresso, or just regular coffee. As to the
> quantity, I really have no idea.
>
> As far as the chocolate, again I'm not calibrated as to the amount. My
> guess is that most of the chocolate
> flavor will ferment out.
>
> ... only one way to find out (but make sure you report back when you're
> done!)
>
> -Cory
>
>
> --
>
> *************************************************************************
> * Cory Papenfuss, Ph.D., PPSEL-IA *
> * Electrical Engineering *
> * Virginia Polytechnic Institute and State University *
> *************************************************************************
>
Good point on the over extraction of the coffee beans.
I will do as you say and brew a strong pot or three and dump them in the
secondary.
Thanks,
Duke
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Date: 29 Oct 2006 15:59:42
From: Dr. Hardcrab
Subject: Re: Blue Mountain Chocolate Porter - need help
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There are some out there that say you should never use cocoa powder because
there are too many unfermentables in it, but I have actually used Nesle's
Quick and had great results!
I used to steep freshly ground coffee at the beginning of the boil, but now
I just add a pot of already made coffee to the mix (5 gallon batch). Again,
I have had great results.
YMMV
"Duke" <sorry@no_spam.com > wrote in message
news:TtP0h.625$CT5.119@trnddc02...
> Hello all,
>
> I would like to incorporate some coffee and chocolate into my porter this
> year. I would like both to be fairly prevalent, but not over powering ( I
> understand this can be a matter of opinion ).
>
> 10 gallon AG... This is my porter recipe that I use every year. I like
> it and would like to just add to it if possible.
>
> 19 pounds American 2-row Pale
> 2 pounds Crystal 75L
> 1 pound Crystal 120L
> 2 pounds Chocolate Malt
>
> 3 ounces Northern Brewer 7.1AA @ 60
> 1 ounce Hallertau 3.1AA @ 15
>
> WLP002 English Ale Yeast
>
>
> So I was thinking about 10 ounces of Cocoa Powder and 3/4 a pound of
> coffee beans added to the above recipe.
>
> Should these be added to the secondary or thrown in during the last couple
> minutes of the boil ? Should I use more or less each ?
>
> All comments appreciated,
>
> Duke
>
>
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Date: 29 Oct 2006 19:06:10
From: Duke
Subject: Re: Blue Mountain Chocolate Porter - need help
|
"Dr. Hardcrab" <drhardcrab@hotmail.SPAMcom > wrote in message
news:Od41h.6758$HY5.6548@trnddc06...
> There are some out there that say you should never use cocoa powder
> because there are too many unfermentables in it, but I have actually used
> Nesle's Quick and had great results!
>
> I used to steep freshly ground coffee at the beginning of the boil, but
> now I just add a pot of already made coffee to the mix (5 gallon batch).
> Again, I have had great results.
>
> YMMV
>
> "Duke" <sorry@no_spam.com> wrote in message
> news:TtP0h.625$CT5.119@trnddc02...
>> Hello all,
>>
>> I would like to incorporate some coffee and chocolate into my porter this
>> year. I would like both to be fairly prevalent, but not over powering
>> ( I understand this can be a matter of opinion ).
>>
>> 10 gallon AG... This is my porter recipe that I use every year. I like
>> it and would like to just add to it if possible.
>>
>> 19 pounds American 2-row Pale
>> 2 pounds Crystal 75L
>> 1 pound Crystal 120L
>> 2 pounds Chocolate Malt
>>
>> 3 ounces Northern Brewer 7.1AA @ 60
>> 1 ounce Hallertau 3.1AA @ 15
>>
>> WLP002 English Ale Yeast
>>
>>
>> So I was thinking about 10 ounces of Cocoa Powder and 3/4 a pound of
>> coffee beans added to the above recipe.
>>
>> Should these be added to the secondary or thrown in during the last
>> couple minutes of the boil ? Should I use more or less each ?
>>
>> All comments appreciated,
>>
>> Duke
>>
>>
>
>
Thanks everyone for the very insightful comments.
Hopefully I will get this beer started in the next couple of weeks.
Duke
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Date: 29 Oct 2006 10:52:56
From: Stoutman
Subject: Re: Blue Mountain Chocolate Porter - need help
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"Duke" <sorry@no_spam.com > wrote in news:TtP0h.625$CT5.119@trnddc02:
> Hello all,
>
> I would like to incorporate some coffee and chocolate into my porter
> this year. I would like both to be fairly prevalent, but not over
> powering ( I understand this can be a matter of opinion ).
>
[snip]
>
> So I was thinking about 10 ounces of Cocoa Powder and 3/4 a pound of
> coffee beans added to the above recipe.
>
> Should these be added to the secondary or thrown in during the last
> couple minutes of the boil ? Should I use more or less each ?
>
I have no experience with chocolate but have a little bit with coffee.
I personally LOVE coffee and LOVE stouts. I drink straight espresso as
well. :) So, there is a little bit of insight on my opinions.
#1, I brew (or at least finish) with 5 gallon batches.
#2, both of these beers I tried this with were stouts.
I found that I got VERY favorable results cold steeping (in a nylon bag)
about 2 cups of coarse ground French roasted coffee for about 4
hours just prior to kegging. However, when I tossed in 1 cup of the
same coffee in the last 5 minutes of the boil, I wound up with a very
harsh, all the things I didn't want, over extracted, bitter *bite* of
in-your-face coffee flavor, and... maybe this was coincidence, but I
didn't get a very good fermentation out of it either. (59% ADF)
In the first batch, I got lots of positive comments, and eye-brow-raises
followed by smiles and nods and it never saw a second month of life
before it was long gone. The second batch is still aging before I share
it (It's only 3 weeks old) but it snapped my head back when I sampled it
and I doubt many people will ever get a taste of it.
In my limited experience, I would suggest the adding/cold steeping at
the end rather than during the boil or fermentation for both the coffee
and chocolate. For the coffee, I'd go with 2-4 cups of coarse ground
beans for your 10 gallon batch. No idea on the chocolate.
One thing I'd watch for on the chocolate is that most people are used to
sweetened chocolate and therefore may not associate the bitter
unsweetened flavor of cocoa as chocolatey. That's just my humble
opinion though.
Experiment and let us know! :)
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Date: 30 Oct 2006 13:40:56
From: Ryan Case
Subject: Re: Blue Mountain Chocolate Porter - need help
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Duke wrote:
> Hello all,
>
> I would like to incorporate some coffee and chocolate into my porter this
> year. I would like both to be fairly prevalent, but not over powering ( I
> understand this can be a matter of opinion ).
>
> 10 gallon AG... This is my porter recipe that I use every year. I like it
> and would like to just add to it if possible.
>
> 19 pounds American 2-row Pale
> 2 pounds Crystal 75L
> 1 pound Crystal 120L
> 2 pounds Chocolate Malt
>
> 3 ounces Northern Brewer 7.1AA @ 60
> 1 ounce Hallertau 3.1AA @ 15
>
> WLP002 English Ale Yeast
>
>
> So I was thinking about 10 ounces of Cocoa Powder and 3/4 a pound of coffee
> beans added to the above recipe.
>
> Should these be added to the secondary or thrown in during the last couple
> minutes of the boil ? Should I use more or less each ?
>
> All comments appreciated,
>
> Duke
>
>
I have 5 gallons of coffee stout on tap right now. I put two pots of
strong coffee in it before force carbonating. I am not happy with the
stout itself, but am quite happy with the amount of coffee flavor in it.
Ryan
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