Chocolate Oatmeal Porter- AG

How did this turn out? I might have to add this to my (rapidly expanding) list of beers to brew.

 

I want to do a coffee porter on Tuesday. Do you think adding some dark roast coffee would be good for this recipe?

 

I'm thinking about making chocolate braggot. It sounds like you have had success with cocoa powder in the boil. Have you tried to bring chocolate into a beer in other ways, and if so, what did you think? I know this sort of question gets asked about a zillion times a month in the main homebrew forum but I thought I'd start with someone who looks like he knows what he's doing...

 

Just wanted to give my feedback after brewing this. I am so happy with how this beer came out. I racked the beer on 2 oz of espresso beans that I took a rolling pin to instead of grinding fully. It is like drinking a mocha porter. A bit of coffee up front with a nice chocolate finish. Next time I will add more vanilla beans to help it shine through, but I am just getting nit picky at this point. I am so happy with how this beer came out and I wanted to thank you for the recipe.

 

Is there an extract version of this one?

 

Been looking to put together a chocolate peanut butter porter and this looks like a good base for it. I did check out a thread on this recipe on another forum and while there was some talk about a chocolate peanut butter version, there weren't many specifics about how to do it. Here's my plan:

Increase pale chocolate malt by 2-3 oz
Increase Dutched cocoa powder to 4 oz
Add 1 lb PB2 @ flameout (per 5 gallon batch)
Add 0.75-1 lb PB2 to secondary (per 5 gallons, to taste when racking)
Possible add cacao nibs to secondary as needed to taste
No vanilla bean

Seems that most of the peanut butter stout recipes I've come across recommend approximately a pound of PB2 late in the boil and again in secondary. I don't want the chocolate or peanut butter flavors to dominate and figured I could adjust that a bit in secondary to get the right balance. @FATC1TY do you think uping the cocoa powder is a good idea or should I leave it as written and add nibs to secondary if needed?

Finally, anyone have experience with PB2 in secondary? Should I just dump it on top after racking and maybe give a soft swirl to mix it in or should I try to boil/dissolve it first?

 

Thanks! I'm not to worried about trub loss at this point as im just trying to figure out what works (hoping to work out the kinks before making this for my wedding later this year).

 

What does the krausen look like during fermentation on this? I'm not getting the traditional thick foamy krausen I'm used to seeing but not sure if that has anything to do with the cocoa that goes into this recipe? My first batch I made is plit in half. Half as listed and the other half with PB2 added. The regular half became infected due to an issue during transfer and ended up looking like it had a layer of translucent medium sized marshmallows floating on top of the beer. The PB2 batch had a thick fluffy brownish/beige krausen on it the hung around forever. My second batch has been in the fermenter now for a week and for a few days, the surface was mostly dark brown/black and shiny with some medium to large bubbles. Now that fermentation has slowed, the surface is mostly covered with small brown bubbles with what looks more like traditional krausen foam between many of the bubbles. Does this second batch sound right? Just worried that the presence of a large number of bubbles might mean its infected again?

 

Not the peanut butter or vanilla since it only happened in the non-pb batches before vanilla was added. I'm thinking it must have something to do with the cocoa I used. Anyways, just bottled last night after letting the vanilla sit in the fermenter for 2 weeks and it tasted fantastic. This batch definitely wasn't infected but the first was (still tastes good, the mild sourness it has actually works well).

 

quick update on my take on this brew, i hit my 6.6% right on the money. I added 2 vanilla beans to a secondary for 2 weeks and added 2.0 oz of coffee on the last 3 days. I then transferred to a balcones whiskey barrel where it aged for 3 weeks exactly. Upon kegging, the nice warm whiskey aroma is present along with the chocolate and coconut coffee notes. The whiskey is slightly present on taste and the vanilla is noticeable. I have this sitting in a closet in a keg under 10 psi after purging the oxygen from the keg. I plan on letting this age further until thanksgiving time. Cheers!!!

 

Any chance there is an extract version of this recipe? I have equipment for full boils in an 8-gallon brew kettle. Sounds like this would be a great winter seasonal to brew soon.

 

I plan to brew this recipe and plugged it into BrewCipher, it's giving a FG of 1.024. First time using that program, am I doing something wrong?