yournotpeter
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- Feb 3, 2007
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My plan is to do 10 gallons of Porter and split it - one with chocolate and one without. I use a Therminator chiller, so my plan is to run 5 gallons through the chiller and into a fermenter. Then, with 5 gallons left in my boil kettle and still at about 200 degrees, I was going to add my unsweetened cocoa.
Do you think it will be OK to add that cocoa to the 200 degree wort, or do I need to bring it back up to boiling when I add it? Or perhaps boil it up in a small amount of water and then add it? All the chocolates I have done I have added the chocolate at flameout...is 200 degrees close enough to just add the cocoa powder? What do you folks think?
Do you think it will be OK to add that cocoa to the 200 degree wort, or do I need to bring it back up to boiling when I add it? Or perhaps boil it up in a small amount of water and then add it? All the chocolates I have done I have added the chocolate at flameout...is 200 degrees close enough to just add the cocoa powder? What do you folks think?