JoeHPhil wrote:-I assume you did a 5g batch so the cocoa per 4oz per batch was appropriate?
Yes. I believe it is also time dependent, so I would taste it after about a week; if you want more chocolate, try a little longer. 8 days is when I sampled and it tasted good, so that's when I kegged.
-Did you pick the cafe kaldi for a particular reason? My brother gave me a really good darker roast for xmas and I wanted to use that.
Because I had a 5 lb sack of it from Kent sitting in my kitchen
. I believe Larry told me Schlafly uses a darker roast in their Coffee Stout, so I would go with what you have.
-Is the water treatment normal for you for a porter or did you do it specifically for this batch?
That's pretty typical of a Porter for me. I do not care for excessive roastiness, and I've found the calcium carbonate helps that some. The extra chloride helps accentuate the maltiness. I would just use whatever water you normally use.