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Chocolate & "insert beer style here" recipes.

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H0U5ECAT

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I'm putting together a pairing night in a couple of months and I want to theme it around chocolate styles of beers.
I would like to have at least 4 on the menu.
So far I've worked out the following ..

White chocolate pale ale,
https://brewgr.com/recipe/32273/white-chocolate-pale-ale-american-pale-ale-recipe

And a cherry ripe and vanilla porter.
My own mashup by adding a cherry and vanilla compote with dark chocolate to a simple porter recipe.

Can anyone recommend other beers to suit?
I want the porter to be the heaviest/darkest on the menu, so no stouts.

I've thought about maybe a chocolate orange ipa could work.
Any killers that other members have had a crack at and can recommend?
 

Coalminer

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I once tried a chocolate pale ale , accidentally but it was not that great. Still drank it though. I think it goes better with dark beers, dark ales, stouts and porters
 

Neil Buttriss

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I did this 1 and it turned out very nice.

Title: Dark Oats & Choc Porter
Author: Neil

Brew Method: All Grain
Style Name: American Porter
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Boil Size: 27 liters
Boil Gravity: 1.049
Efficiency: 75% (brew house)


STATS:
Original Gravity: 1.059
Final Gravity: 1.012
ABV (standard): 6.17%
IBU (tinseth): 45.84
SRM (ebcmorey): 67
Mash pH: 0

FERMENTABLES:
2 kg - Maris Otter Pale (36.2%)
2.5 kg - Ale Malt (45.2%)
0.3 kg - Caramel / Crystal 30L (5.4%)
0.35 kg - Chocolate (6.3%)
0.125 kg - Carafa III (2.3%)
0.25 kg - Rolled Oats (4.5%)

HOPS:
20 g - Chinook, Type: Pellet, AA: 13, Use: Boil for 75 min, IBU: 36.45
15 g - East Kent Goldings, Type: Pellet, AA: 5.3, Use: Boil for 30 min, IBU: 7.45
15 g - East Kent Goldings, Type: Pellet, AA: 5.3, Use: Boil for 5 min, IBU: 1.93

MASH GUIDELINES:
1) Temperature, Temp: 65 C, Time: 60 min, Amount: 22 L, Mash
2) Temperature, Temp: 77 C, Time: 10 min, Mash Out
3) Sparge, Temp: 77 C, Time: 10 min, Amount: 13 L
4) Temperature, Temp: 100 C, Time: 60 min, Boil
Starting Mash Thickness: 2.7 L/kg

OTHER INGREDIENTS:
10 g - Gypsum, Time: 60 min, Type: Water Agt, Use: Mash
0.5 each - Whirlfloc, Time: 10 min, Type: Water Agt, Use: 10 Mins Boil
10 g - Calcium Chloride, Time: 60 min, Type: Water Agt, Use: Mash
2 each - Vanilla Bean, Time: 0 min, Type: Flavor, Use: Whirlpool
60 g - Coffee Bean, Time: 0 min, Type: Flavor, Use: 10 Mins Boil
150 g - Chocolate, Time: 0 min, Type: Flavor, Use: 10 Mins Boil

YEAST:
Wyeast - Thames Valley Ale 1275
Starter: Yes
Form: Liquid
Attenuation (custom): 77%
Flocculation: Med-Low
Optimum Temp: 16.67 - 22.22 C
Fermentation Temp: 20 C
Pitch Rate: 0.35 (M cells / ml / deg P)

TARGET WATER PROFILE:
Profile Name: Balanced Profile
Ca2: 0
Mg2: 0
Na: 0
Cl: 0
SO4: 0
HCO3: 0
Water Notes:

NOTES:
Add Coffee, Chocolate and Vanilla Beans at 10 Mins Boil
Condition for 4 Weeks @ 12*
 

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