Mexican Chocolate Porter

[ArrogantDan]

Hey y'all,
I recently tried Mexican Chocolate for the first time (Chocolate Ibarra) and loved it...especially the cinnamon spice in it. I'd like to brew a Porter featuring this as an ingredient. My questions are: (1) how much chocolate should I use? (2) should I grind it up? and (3) boiled for the last 15 minutes?
Any suggestions or feedback?

[dhempy]

I only have one brew (a stout) that was done with chocolate and it was cocoa powder. I used 1/2 lb in 5 gallons. I added it early to the boil (a mistake I think) and it wound up being a subtle flavor in the finish. Of course, how much to add depends on what kind of flavor balance you're looking for ... more forward chocolate .. add more ... etc. You can calibrate off other recipes ... especially ones with tasting notes. If I had to guess .. you'll be looking at somewhere between 1/2 and 1 lb for 5 gallons for a reasonably balanced flavor (depending on the porter).

Be sure to post up your recipe and results!

Dan