Crosby's Kitchen & CocktailScratch #54 Cocoa Porter (2011)

Our goal when playing with non-traditional ingredients is to find balance between the ingredient and the beer. For Scratch #54-2011 – our third foray into cocoa – we wanted to design a drinkable (under 6%), subtle and satisfying beer. Starting with a base recipe for a mild porter, we added cocoa powder from Ghana and Ivory Coast to the brew kettle during final hop addition. The powder, made from “dutched nibs” typically used in baking, adds a slight bitterness and a rich chocolate aroma. After fermentation, we aged #54 on Ghanaian vanilla beans and medium roast Ghanaian cocoa nibs for ten days. The malt has a slight roast but is designed with a lighter body to let the cocoa flavors show through. The addition of lactose gives a smooth mouthfeel. The vanilla emerges in the aftertaste and the beer reaches room temperature and hints of chocolate linger in the finish. OG: 14.0 Malt: Pils, Crystal, Chocolate, Roast Hops: Warrior,Cluster Juju: Cocoa Powder, Cocoa Nibs, Vanilla Beans, Lactose Codename:Cocoa Porter