Getting great choc flavour

[stewy]

Hi guys

I have been searching the net for ways to impart strong choc flavours into porters, stouts & brown ales. I found multiple sites where people were recommending a Korean roasted barley called Borlicha. It's available in any korean supermarket & is about $2.40 a bag (450gms)

Has anyone used it before? I'm gonna give it a go in a porter. Many people claim it imparts strong choc flavours. I've attached a pic in case anyone wants to try & find it.

 

[lael]

What sort of ratios?

 

[mkstalen]

I've also read cacao nibs are good.

 

[Adr_0]

Sounds interesting.

Thomas Fawcett pale chocolate is good. Cocoa nibs would be a good bet too but no idea how much/many you'd need...

 

[stewy]

What sort of ratios?

I saw a porter recipe with .75Lb & he said it was a lovely choc flavour

 

[lael]

That's not much. Like 350gr or so? Love to try it. I've used cacao nibs. Roasted and steeped for 10 days. More chocolate more better

 

[Bomber Watson]

I have used Cacao nibs, usually roughly 500gm dumped into the fermenter after a few days, basically when you would throw a dry hop in.

Also used Cacao powder, cheeper and seems to work about the same, use a bit less, about 300gm.

Both do put in some defined chocolate flavour.

Would be interested to konw how they compare to the above product though.

 

[lael]

Stewy,
How did the Borlicha work for getting choc flavour?

Hi guys

I have been searching the net for ways to impart strong choc flavours into porters, stouts & brown ales. I found multiple sites where people were recommending a Korean roasted barley called Borlicha. It's available in any korean supermarket & is about $2.40 a bag (450gms)

Has anyone used it before? I'm gonna give it a go in a porter. Many people claim it imparts strong choc flavours. I've attached a pic in case anyone wants to try & find it.

ImageUploadedByAussie Home Brewer1413005127.968591.jpg

 

[Yob]

Love a good follow through.. I mean, follow up..

Interested

 

[stewy]

Sorry guys I haven't tried it yet. Have been busy brewing Saisons recently. I'm planning a porter in the next month so I may try & report back

 

[burrster]

I put down my first porter for the winter season with cacao nibs. the hydro sample showed good signs of chocolate for me.

 

[stewy]

What quantity & what stage did you add them?

 

[lael]

I went and bought some roast barley tea - boricha from a Korean shop on Saturday, but it was substantially lighter than I expected. I looked up some discusssions on hbtalk and PMd a member who commented on using it. His comment was that boricha added nuttiness and mugicha (japanese version of roast barley tea) was more choc. I guess it depends on variety / brand and darkness of the grain. I'm going to try it. Looked today for mugicha but could only find it in tea bags not grain form so far.