Choc Imperial Porter
Re: Choc Imperial Porter
I find that cacao is quite a strong flavour, you should get something from it.
I 'dry nutted' the coconut and cacao in the secondary and got lots of coconut flavour.
not sure if anything came from the cacao at this stage as I'd boiled with it, too.
I think cacao does disperse or dissipate it flavour quite easily.
I'd be up for a vertical or horizontal tasting of both beers sometime, soon.
I am thinking of doing a triple chocolate stout with chocolate malt, cacao and 100% chocolate sometime soon.
Yours should be interesting with the oak too!
I 'dry nutted' the coconut and cacao in the secondary and got lots of coconut flavour.
not sure if anything came from the cacao at this stage as I'd boiled with it, too.
I think cacao does disperse or dissipate it flavour quite easily.
I'd be up for a vertical or horizontal tasting of both beers sometime, soon.
I am thinking of doing a triple chocolate stout with chocolate malt, cacao and 100% chocolate sometime soon.
Yours should be interesting with the oak too!
The craft beer revolution will not be sanitised!
(Apologies to Gil Scott-Heron)
(Apologies to Gil Scott-Heron)
Re: Choc Imperial Porter
Bimster wrote:Still in progress mate on the mini-me front.
I'm sure the porter will be lovely even if the standard Grundy 8% rule has been broken!
Ali
BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator
http://serenbrewing.com
BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator
http://serenbrewing.com