[violaleebrews]

i've been concocting a recipe for a chocolate porter with a rich chocolatey flavor profile, as a dessert beer, and all i see on any message board is the addition of cocoa nibs in the secondary (with a very wide variety of quantities and contact time). 

i was wondering if anyone has used an instant hot cocoa powder at any point in the brewing process whether it was during the boil, secondary or bottling process, to achieve a sweet chocolatey profile.  i'm speculating that the sweetness in those powders might be due to a fermentable sugar that doesn't translate to the finished brew.   (maybe it would help to add some lactose sugar in the boil?) 

any thoughts?

[dbeechum]

My worry with hot cocoa mix would be the milk solids in it. Don't know how those will age in the acidic environment of beer.

[richardt]

I've tried the cocoa powder (not hot cocoa mix) and the cacao nibs--both in the secondary.  Not that impressed.

I'd try the clear chocolate flavoring used for coffees.  A lot less work and worry.

[violaleebrews]

hey, thanks for the feedback, guys!  i'm always concocting some sort of recipe in my brain.  it's hard to tell which ideas might be worth a damn. 
thanks again!

[euge]

I added about 1/4 cup of unsweetened cocoa powder to the boil in a dark ale. Never could tell it was chocolate, but there was a "richness" to it. Very drinkable. That batch went quickly.

[ipaguy]

I added about 1/4 cup of unsweetened cocoa powder to the boil in a dark ale. Never could tell it was chocolate, but there was a "richness" to it. Very drinkable. That batch went quickly.

I was thinking of adding a little cocoa powder to the boil in a raspberry-wheat beer.  Maybe with orange peel.