I've recently made an imperial porter that I will put into an oak barrel soon. In tasting the beer recently, I noticed the chocolate malt flavor hasn't come through as much as I would've liked. This will be my most ambitious beer and second oak cask so I'm focused on not messing it up. And, I can't get cacao nibs easily, but I have chocolate malt on hand and access to high-quality (chocolaty) coffee..
So, I'm considering:
1.) Cold steeping some chocolate malt and adding to carboy. I've read a few articles and whatnot but can't seem to get a definitive answer as to whether I should boil (to sanitize) the chocolate wort after the steep or will the 8% alcohol post primary fermentation will protect the wort from infection. I really don't want this beer to go bad..I've got 13 gallons of delicious beer that I don't want ruined by this addition.
Also, thinking of cold steeping some crystal 120 or Caramunich 3 for added dark fruit flavors. Any complications with cold steeping those?
2.) My cafe/roaster friend has some really good chocolaty coffee. Thinking of adding this as well, or just adding this considering I'm a little paranoid about the cold steep chocolate malt adding bugs. The brewed version of this coffee is better than the cold steeped coffee so I'm not so paranoid about unboiled coffee/water going into the carboy.
3.) Leaning toward mixing the two to give that complementary complexity from coffee/chocolate malt/beer..
Any and all thoughts, experiences and suggestions are very welcome!
So, I'm considering:
1.) Cold steeping some chocolate malt and adding to carboy. I've read a few articles and whatnot but can't seem to get a definitive answer as to whether I should boil (to sanitize) the chocolate wort after the steep or will the 8% alcohol post primary fermentation will protect the wort from infection. I really don't want this beer to go bad..I've got 13 gallons of delicious beer that I don't want ruined by this addition.
Also, thinking of cold steeping some crystal 120 or Caramunich 3 for added dark fruit flavors. Any complications with cold steeping those?
2.) My cafe/roaster friend has some really good chocolaty coffee. Thinking of adding this as well, or just adding this considering I'm a little paranoid about the cold steep chocolate malt adding bugs. The brewed version of this coffee is better than the cold steeped coffee so I'm not so paranoid about unboiled coffee/water going into the carboy.
3.) Leaning toward mixing the two to give that complementary complexity from coffee/chocolate malt/beer..
Any and all thoughts, experiences and suggestions are very welcome!
Last edited: