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Author Topic: Brewing a Chocolate Coconut Porter  (Read 327 times)

WattyForFun

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Brewing a Chocolate Coconut Porter
« on: December 10, 2017, 03:04:05 AM »
Hello Everyone,

I am planning on brewing a porter extract kit but I want to add cacao nibs and roasted coconut to the beer. My question is when should I add cacao nibs to the brew if they don't come with the kit? During the boil? Primary? or Secondary ferment? I figure I would add the coconut during a secondary fermentation after I roast them. Any and all comments are appreciated! Thank you all! Cheers!

WFF

-Zrognak-

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Re: Brewing a Chocolate Coconut Porter
« Reply #1 on: December 10, 2017, 10:58:47 AM »
I personally put cocoa nibs in secondary as well as vanilla bean when I brew chocolate stouts guess it could work for a porter as well, but Im no expert on the matter, I brewed a stout recently and I added 100g of cacao powder at 5 min of boil, but its not finished so dont know how it turned out.

I got a pretty good chocolate flavor when I added it to the secondary last time I brewed as chocolate stout did about 200g of cacao nibs and one vanilla bean sliced open and chopped into pieces, I boiled it for a min or two to make sure I didn't bring anything bad into the beer poured it into the carboy fluids and all.

If I brew a all out chocolate stout think im going to buy a good whiskey and soak the cacao nibs in that for a few months then throwing it all into the secondary fermentation, never tested this but i think it should work out a lot better, cause all stouts I have brewed still not satisfied with the amount of chocolate flavor I want more, but still turned out amazing and delicious in the end, just want more chocolate flavor.

combat32

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Re: Brewing a Chocolate Coconut Porter
« Reply #2 on: December 10, 2017, 11:09:38 AM »
I soaked my cacao nibs in vodka for 3-4weeks and add them to secondary.
i planned ahead so i had the time to soak them.
also I left them in secondary for 2 weeks, so i did 2 weeks primary then 2 weeks secondary.
I also used hot chocolate powder from trader joes i think it was called sippin chocolate.
i forget the amounts right now
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Keg 1- HB Pale ale 3
Keg 2-
Keg 3- Sour Cherry Gose
Keg 4- Lager #3
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WattyForFun

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Re: Brewing a Chocolate Coconut Porter
« Reply #3 on: December 10, 2017, 04:24:23 PM »
Thanks for replies!

What purpose does the vodka serve when soaking the cacao nibs? Does it kill the bacteria and/or enhance the flavor of the the chocolate?

WFF


combat32

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Re: Brewing a Chocolate Coconut Porter
« Reply #4 on: December 10, 2017, 04:53:16 PM »
yup just to kill the bacteria in them.
i put them in a jar and just put enough vodka to cover them.
and when ever i remembered i would give the jar a shake.
then i poured everything into secondary vodka and all.
17
Keg 1- HB Pale ale 3
Keg 2-
Keg 3- Sour Cherry Gose
Keg 4- Lager #3
Keg 5- Mosaic lager
Keg 6- Dead Ringer IPA
Keg 7-
FV1- GaardenHoe
FV2-
Planning-

-Zrognak-

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Re: Brewing a Chocolate Coconut Porter
« Reply #5 on: December 10, 2017, 04:55:08 PM »
if I remember correctly It actually does more then kill bacteria it also extracts the chocolate flavor from the nibs :D

WattyForFun

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Re: Brewing a Chocolate Coconut Porter
« Reply #6 on: December 10, 2017, 09:37:42 PM »
Ok I'll try soaking them for a couple weeks.

Thank you for your help!

WFF

 

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