4 replies to this topic

[grenner]

I want to make a chocolate or a vanilla porter. I havent decided yet. I have read that just by adding cocoa to the wort would be fine and then adding some during the secondary. does anyone have experience with this? ( this is also a beer from a kit...I havent done anything else yet becasue Im still new at thins whole thing)what should I use for a vanilla flavor? and how much? (again same kit being used)

[DaBearSox]

i find that adding vanilla makes carafa III very chocolatey....I suggest searching for Denny Conn's Bourbon Vanilla Porter recipe....he's already done all the work...

[Big Nake]

If you want to use vanilla beans (probably the best flavor), take 2 beans for a noticeable vanilla flavor (remember that the intensity of beans vary and the older they are, the less flavor they produce), split them and scrape the mush out from the middle. Then cut the bean skin (outer layer) into little pieces... take all of that (the skin and mush) and put it into a small amount of vodka, rum or whatever to sanitize it and leave it in there (in a bowl with a lid, preferably) for a day or so. When racking to secondary, drop all of that vanilla soup into the secondary and rack the beer on top. I just made a Christmas beer with cinnamon and vanilla where I planned to do this but time got short so I used 2 oz of a good vanilla extract (right into the secondary) and I got a surprisingly good vanilla flavor in the beer. Also, for the chocolate, I have seen people use cocoa-flavored Nibs candy. Not sure if they have to be "prepared" or what, but something about them work well for the flavor without adding excessive oils, etc. Good luck.

[DaBearSox]

If you want to use vanilla beans (probably the best flavor), take 2 beans for a noticeable vanilla flavor (remember that the intensity of beans vary and the older they are, the less flavor they produce), split them and scrape the mush out from the middle. Then cut the bean skin (outer layer) into little pieces... take all of that (the skin and mush) and put it into a small amount of vodka, rum or whatever to sanitize it and leave it in there (in a bowl with a lid, preferably) for a day or so. When racking to secondary, drop all of that vanilla soup into the secondary and rack the beer on top. I just made a Christmas beer with cinnamon and vanilla where I planned to do this but time got short so I used 2 oz of a good vanilla extract (right into the secondary) and I got a surprisingly good vanilla flavor in the beer. Also, for the chocolate, I have seen people use cocoa-flavored Nibs candy. Not sure if they have to be "prepared" or what, but something about them work well for the flavor without adding excessive oils, etc. Good luck.

Ken I think you are thining of cocoa nibs which are: "In chocolate manufacture, the cleaned broken pieces of the cotyledon of the cacao seed which remain after the roasting, crushing, and winnowing processes." I think nibs candy is like a licorice...

[Big Nake]

Ken I think you are thining of cocoa nibs which are: "In chocolate manufacture, the cleaned broken pieces of the cotyledon of the cacao seed which remain after the roasting, crushing, and winnowing processes." I think nibs candy is like a licorice...

Ah. I stand corrected. I have never used any chocolate flavoring in a beer so when I saw "Chocolate Nibs", I thought to myself, They still make those??