Chocolate raspberry baltic porter

[BilltownBrewingCo]

https://www.brewersfriend.com/homebrew/recipe/view/1536088/raspberry-chocolate-baltic-porter

Ok- this one is going to be a challenge! I currently have 20 gallons of two different beers both using 34/70 and if I'm going to be left with a ton of lager yeast- by God I'm gonna do a big lager!

I would welcome some feedback on a few things:

1. Does anyone have experience with using cocoa powder? I know some folks like to use nibs- I have zero experience with them... not sure the pros and cons either way.

2. I don't do many dark beers, especially this big and malty- I would love to get some advice on a water profile for this one. I would assume I want to adjust my PH higher, as the malts get it down to 5.2, but the raspberries will also add some tartness... I'm usually trying to bring it down- so this is outside my normal procedures.

 

[Minbari]

Would use nibs before powder. Powder seems like a mess. I use nibs for my chocolate milk stout and it does work. I use 4oz, dry hop style, in 5gal

 

[jschein]

I have used the powder both in the boil and the keg or bottling bucket. I prefer adding it to the keg

 

[BilltownBrewingCo]

Would use nibs before powder. Powder seems like a mess. I use nibs for my chocolate milk stout and it does work. I use 4oz, dry hop style, in 5gal

So you sanitize them in any way?

 

[Bigbre04]

I brewed a Raspberry Stout when we first opened up and it was very good(as i recall)
https://www.brewersfriend.com/homebrew/recipe/embed/1348055

This is a Chocolate stout that was recently on draft. It was very good and would have been REALLY good with raspberry.
https://www.brewersfriend.com/homebrew/recipe/embed/1437455

I have used cocoa nibs several times on a big scale and i honestly dont find them worth the cost and mess. Things to remember, cocoa nibs will absorb liquid, they have oils in them and will murder your head retention, they need to be in the brite for a while(i dont remember how long(it was a long time ago).

I used aseptic raspberry puree in the above raspberry stout and would not do that again, mainly because raspberry puree is INSANELY expensive. I use Amoretti craft purees now, they are shelf stable and very strong(dont need to use alot compared to the raspberry puree)

If i was doing a beer like this, I would do a chocolate malt heavy recipe, warm mash in(my normal is 149 for this i would do 152-153), and dont worry about messing with your water profile, use the same as your normal recipes(i use the same water for everything, basically). If i had to use one or the other, i would opt for the powder since it will have less loss, but there will still be some. I wouldnt bother with the cocoa as there will be plenty of chocolate flavor from the grain, and the raspberry is really the star of the show here. I prefer a very subtle fruit flavor as in you know its there but you get most of it on the exhale.

Temp wise, i wouldnt go too high because you want this beer to be closer to standard ale sweetness then a sweet desert stout as the raspberry plus the chocolatey sweetness can get cloying very quickly(IMO).

So you sanitize them in any way?

If anything you could toss them in some vodka or grain alcohol, but you need to add all of the liquid or you will lose some flavor.

 

[Minbari]

So you sanitize them in any way?

Nope. Never had an Issue in 10 years

 

[Semper Sitientum]

I use cocoa nibs on a regular basis with my stouts. I make a tincture with the cheapest vodka I can find. I use 3 ozs. of nibs for a 3 gallon batch. I roast the nibs for 10-15 minutes until they smell like brownies, put them into a muslin bag, into a jar, and then
cover with vodka. I let them soak for several weeks, which creates a thin syrup. Sometimes i need to top off. I add to the fermenter around day 10. It imparts a dark chocolate taste and bitterness. Lots of high fives, knuckle bumps, etc. on the results.

 

[Bigbre04]

I use cocoa nibs on a regular basis with my stouts. I make a tincture with the cheapest vodka I can find. I use 3 ozs. of nibs for a 3 gallon batch. I roast the nibs for 10-15 minutes until they smell like brownies, put them into a muslin bag, into a jar, and then
cover with vodka. I let them soak for several weeks, which creates a thin syrup. Sometimes i need to top off. I add to the fermenter around day 10. It imparts a dark chocolate taste and bitterness. Lots of high fives, knuckle bumps, etc. on the results.

I wonder if you could accelerate this process by lightly warming this tincture and stirring it on a heating/stir plate. would have to seal the jar to prevent it from fully evaporating, but that shouldnt be a big deal

 

[Semper Sitientum]

I guess it’s possible. I’m not sure of the science behind how a tincture works so I don’t know whether it’s just a time factor or time + temperature. Honestly, I always have one at the ready. Sometimes it soaks for months and is still good. When I first started experimenting with making tinctures my results told me two weeks minimum. I could probably reduce the evaporation by using a container with a more positive seal other than the retired pickle jar I’m currently using. I also learned the hard way that I should use a container with a large opening. The bag of nibs seems to expand when soaked.

 

[BilltownBrewingCo]

I use cocoa nibs on a regular basis with my stouts. I make a tincture with the cheapest vodka I can find. I use 3 ozs. of nibs for a 3 gallon batch. I roast the nibs for 10-15 minutes until they smell like brownies, put them into a muslin bag, into a jar, and then
cover with vodka. I let them soak for several weeks, which creates a thin syrup. Sometimes i need to top off. I add to the fermenter around day 10. It imparts a dark chocolate taste and bitterness. Lots of high fives, knuckle bumps, etc. on the results.

This tincture meathod intrigues me. I would assume that I would need to use around 10ozs to get a similar effect. Also, you mention bitterness, if I'm aiming for just shy of 30IBU, should I adujust the hops to account for the bitterness, or is it slight enough you wouldn't worry about it?

Do you suggest a certain brand or package of nibs? I'll be honest, I've never seen them in my life, so I'm full blown newb in respect to cocoa nibs.

 

[Minbari]

This tincture meathod intrigues me. I would assume that I would need to use around 10ozs to get a similar effect. Also, you mention bitterness, if I'm aiming for just shy of 30IBU, should I adujust the hops to account for the bitterness, or is it slight enough you wouldn't worry about it?

Do you suggest a certain brand or package of nibs? I'll be honest, I've never seen them in my life, so I'm full blown newb in respect to cocoa nibs.

I know, i want to try this method too, lol.

Look on Amazon. They are good to just snack on too

 

[Semper Sitientum]

Exactly, Amazon, that’s where I get them. I attached a pic of the kind I buy because they were the most economical at the time of purchased. You may find another deal. And yes, I sometimes sprinkle them on yogurt. Also attached a pic of my on deck tincture that’s been soaking for about 2 months.

One clarification, I used the word “roast” but I should have said “toast” @300 for 12-15 mins.

My stout is ~40 IBUs from hops and I do not adjust for the tincture bitterness. I think bitterness is one of those personal preference things so YMMV.