How much cocoa is too much?

[Truman42]

Gday gents,

Im brewing Jamils Chocolate hazelnut porter from here

http://beersmithrecipes.com/viewrecipe/14481/jamils-chocolate-hazelnut-porter

(But Im subbing the hazelnut for vanilla.) Ive put it into beersmith and the 8oz of Cocoa converts to 220 grams. That seems like a lot compared to other additions of cocoa powder Ive seen in recipoes which are usually around 150 grams.

Any thoughts?

 

[dicko]

Truman,

The recipe looks good

Have you considered using Cocao Nibs to replace the cocoa powder.

I added some to the secondary for five days in a Chocolate Oatmeal Porter that I made and IMO it was the best chocolate addition I have ever done.

I used 120gr in 21 litres and I thought it was spot on, an it doesn't affect head retention as do some chocolates in the boil.

Cheers

 

[dicko]

I should add that you need to be cautious adding Nibs in the boil as they can actually replace hop bitterness as I am lead to believe.

 

[manticle]

Nibs are great. Toast them first to release oils and aroma.

As for cocoa powder - I don't think the 220 will be too much in this case but maybe add 150, taste after a few days and add more if needed.

 

[Truman42]

Thanks gents. Might play it safe then and add 150 instead and see how it goes. Where do you buy the nibs from? I had a look in Woolies but they didnt have any?

Also would the addition of lactose powder to help with mouthfeel possibly effect the cocoa in anyway? Worried that might be overdoing it.

 

[dicko]

I got mine from ebay but a site sponsor sells them as well

http://www.ebay.com.au/itm/Raw-Cacao-Nibs-500g-Certified-Organic-/151033050156?pt=LH_DefaultDomain_15&hash=item232a45742c

 

[daveHQ]

I added 100g of cocoa to a choc porter, 12ltr batch size

It reckon it was almost a bit too much, and I will be putting in about 75g if I ever make it again

Other people who tasted it thought it was the perfect amount, so I guess it's just personal taste

 

[recharge]

I think it depends on the cocoa powder too.
I added 80g of some dutch cocoa powder i got from coffee snobs to a 24L batch and i know its in there.

Rich

 

[manticle]

Thanks gents. Might play it safe then and add 150 instead and see how it goes. Where do you buy the nibs from? I had a look in Woolies but they didnt have any?

I get mine from craftbrewer. I have also seen them in a local Italian supermarket and I think some health food shops will sell them.

 

[Truman42]

Cheers gents, will look out for them for next time. But Im brewing this arvo so the cocoa powder will have to do for this batch.

Any suggestions about the lactose powder?

 

[manticle]

I have used lactose and cocoa together in a stout previously and it worked fine but that was in my kit and extract days. When I have used nibs in full mash, I have avoided lactose to keep things simpler. Have used lactose with success in full mash brews but not with nibs or cocoa.

I guess what I'm saying is that I don't have experience of the exact thing you are wanting to know but if it were me, I would go the simple simple route and add any extras next time around if you think it needs it.

 

[Truman42]

I was thinking about adding 500 grams of lactose at 10 mins as Ive done that in the past with a milk stout. But I wasn't sure what effect it would have on the brew with the cocoa in there as well. Might be over the top and this is for a comp. Was just trying to improve mouthfeel a bit but yeh I suppose if I stuff it up, Ill have to brew another and want to let this age a few months so on your advice Mants I will leave it out.

Cheers

 

[manticle]

A dextrinous mash will sort out mouthfeel.
Lactose definitely complements choc and roast malt though.