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Date: 11 Dec 2006 08:45:44
From: Medicjm
Subject: Cocoa Powder vs. Chocolate Extract
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I bought Northern Brewer's Porter kit and I am thinking about adding
some chocolate to make it more of my own. What is the difference
between adding cocoa powder during the boil and adding chocolate
extract in the secondary?
My choices are to add 1/2 Cup cocoa or 1 1/2 oz of extract. Below is
the recipe.
Specialty Grains
* 0.5 lbs. Simpson's Chocolate
* 0.5 lbs. Simpsons Dark Crystal
Fermentables
* 6 lbs. Gold Malt Syrup
* 1 lbs. Dark Dry Malt Extract
Boil Additions
* 1 oz. Chinook (60 min)
* 1 oz. Irish Moss (20 min) (My own addition, didn't come with the
kit.)
* 1 oz. Cascade (1 min)
Yeast
* Wyeast #1187 Ringwood Ale Yeast.
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Date: 11 Dec 2006 22:00:13
From:
Subject: Re: Cocoa Powder vs. Chocolate Extract
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Medicjm wrote:
> I bought Northern Brewer's Porter kit and I am thinking about adding
> some chocolate to make it more of my own. What is the difference
> between adding cocoa powder during the boil and adding chocolate
> extract in the secondary?
>
> My choices are to add 1/2 Cup cocoa or 1 1/2 oz of extract. Below is
> the recipe.
I've never played with the chocolate extract. Personally I'm a fan of
using the real stuff whenever possible for wholesomeness' sake. I'm
not going to ram that down your throat here. :)
My own experience with adding cocoa is that you'll need either a lot of
it or a sweetener if you really want it to come out of the beer. It's
also fine to add the cocoa powder into the secondary, and I would think
you'll end up having to do that a few times with some sampling in
between before you figure out if you got it to your liking.
My first attempt at using chocolate was in the boil. I don't think it
settled out, but the flavor wasn't strong. I think I was using 1/2c
there coincidentally.
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