Photo courtesy of pxhere.com
I've been monitoring my chocolate coffee ruby porter the last few days, and while fermentation has been happily progressing (down to 1.018) I tasted a sample today and it's good but it's not amazing - there's more of a burnt toast flavour than a coffee flavour and there's very little chocolate present aside from a slight chocolate note in the aroma.
I've decided to address this by making a chocolate-coffee "tea" to add to the fermenter.
Chocolate coffee "tea" ingredients
- 40g cacao nibs
- 10g of 90% dark chocolate (because I only had 40g of cacao nibs) :P
- 50g roasted coffee beans
I've combined all the ingredients and placed them in a muslin hop sock and boiled them on the stove for around 20 minutes.
Obviously I'm not going to drop this straight into the fermenter as it would harm the yeast, so I've let the pot cool down, covered it with plastic film and now I'm going to leave it in my fermentation fridge overnight to cool down to 19 deg C before I add it to the brew.
Stay tuned...
Author: Trevor Petrie
Trevor is a homebrewer, gardener, tinker and accomplished singer-songwriter from Australia.
Hello!
This post has been manually curated, resteemed
and gifted with some virtually delicious cake
from the @helpiecake curation team!
Much love to you from all of us at @helpie!
Keep up the great work!
Manually curated by @lunaticpandora.
@helpie is a Community Witness.
For more information about our project,
please visit this month’s UPDATE post.
Congratulations @trevorpetrie! You have completed the following achievement on the Steem blockchain and have been rewarded with new badge(s) :
You can view your badges on your Steem Board and compare to others on the Steem Ranking
If you no longer want to receive notifications, reply to this comment with the word
STOPVote for @Steemitboard as a witness to get one more award and increased upvotes!