Milk Chocolate Porter and Cacao Nibs

[jake122]

I'm planning a milk chocolate porter. The batch size will be 13 litres and I have 100g of cacao nibs currently soaking in 250ml of Tia Maria.

The plan is to add the nibs to the fermenter once fermentation is done then leave for 7 to 10 days. Would it be advisable to strain them before adding to the fermenter or should I include Tia Maria as well.

Also, having never used lactose before, I'm thinking 175g should be enough and to add to the boil for the last 15 minutes. Does that sound ok?

 

[Cheshire Cat]

Yes add the Tia Maria. For a chocolate stout at 12 litres I added 100g of Lactose last 10 minutes and 100g of nibs to the secondary and left for 14 days.

 

[jake122]

Thank you. Will reduce the lactose a bit.

 

[Cheshire Cat]

Thank you. Will reduce the lactose a bit.

What volume are you brewing?

 

[jake122]

Will be 13 litres in the fermenter

 

[Cheshire Cat]

Will be 13 litres in the fermenter

Use my quantities then. Good brewing.

 

[jake122]

Sounds good, will post back when it's ready for sampling!

 

[Cheshire Cat]

Look forward to it.