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he recipe i used:
7 lbs pale malt extract
1/2 lb 120L crystal malt
1/2 lb chocolate malt
1/4 lb black patent malt
2 oz golding hops 1.5 oz 60 min .5oz 10 min
white labs English yeast
that was the basic recipe then i added all this stuff for kicks
2 oz ginger
1 tsp cloves
1 tsp nutmeg
6 cinnamon sticks
i was trying for a Chirstmasy porter
then while at the store buying those things i thought why not throw in some coffee, i like coffee, so
2.5 oz whole bean espresso roast last 20 min of boil
and then some chocolate, that will blend in fine, so
8 oz baking chocolate 100% cocoa
I just moved it into secondary fermenter and taste some and was happy with it good coffee taste a little weak on spices so i dry spiced with another. there was a slight sour taste that i am not sure where it came from.
2 tsp nutmeg
4 cinnamon sticks
2 tsp cloves
so as i was cleaning out the primary bucket there was this strong smell should have been all the spices but i was wondering if adding the chocolate was a bad idea, is that how your supposed to added cocoa flavor. There was what felt like a fat on the side of the fermenter. should i use powder cocoa?
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yeah, you should have used powdered cocoa, it doesn’t have the butter in it. You probably will have very little if any head due to the lipids. c’est la vie, live and learn. Personally, I was more concerned with boiling the coffee beans for 20 minutes and the ton of spices used...
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the spice really died out, and the coffee was strong but i like it strong. Is that butter going to be a problem or just be a unwanted flavor in the beer?
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This would not have happened if you would have focused on one aspect of the recipe instead of having an "everyone in the pool" type of approach.
It’s like . . . I like cheeseburgers and I like Sour Patch Kids, but I don’t want a Sour Patch cheeseburger . . .
Or do I? 
Anyway, try posting your recipes BEFORE you brew them. It will help you avoid common mistakes and hopefully make you better at formulating recipes that look good on paper AND turn out how you want them.
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You have a lot of spice in there if this is a 5 gallon batch. Spice beers can be tricky. You need to keep in mind the true goal of a good spice beer should be layers. When I designed the Winter Spice beer for Great Dane Brewhouse (a resent start up brewery in Cal) I did some baking to see what the spices did with each other, until I found the layers I wanted for the brew. A good start would be working with a cook book recipe and then double up the spice amounts when you add to your brew. Watch the clove amounts as most spice beer really only taste like clove beer. Do not worry about the overly spicy smells when bottling or kegging as they will settle somewhat in a few weeks. Good luck on the next batch.
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Sounds like a lot of ginger but I’m hyper sensitive to ginger.
I’ve had brew sessions like that where I couldn’t stop myself from putting in all the baking spices and everything else I saw sitting on the cupboard shelf.
For chocolate flavor this works for me: 8oz cocoa powder... or 8oz Chocolate Malt and 8oz of some sort of sweet malt like Caramunich, Honey, or crystal 60-80 range.
I make a chocolaty tasting brown ale that uses the following specialty malts:
1 lb Special B
1 lb Crystal 120
8oz Chocolate malt
8oz Honey malt
8oz Carapils
Along with 9lbs pale malt this ale has a pronounced chocolate flavor that is not quite roasty, and lots of residual sweetness that enhances the perception of chocolate in the beer, even if there is no chocolate.
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thanks for all your guy’s input. I plan i brewing a IPA here in the next couple of days. i will post the recipe before so i don’t make any mistakes.
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