Orange Choc Porter

[Reubs]

So, I have been inspired to make an Orange Choc Porter by one of my favourite Kiwi chocolate brands 

Here is what I have so far for a 19 litre batch

Partial mash @ 68 degrees and 6 litre boil
2kg - Light dry malt extract (late addition)
1kg - Light Munich
300 grams - Medium crystal
200 grams - Dark crystal
200 grams - Pale chocolate
200 grams - Chocolate
100 grams - Black patent 

Hops: 
20 grams - Chinook @ 60 mins

Extras:

Crushed coriander seeds - 30 grams @ 5 mins
Peels from six oranges (with minimal pith) - About 150 grams @ 5 mins
Roasted Cacao nibs - 150 grams soaked in a small amount of Cointreau and added a week prior to bottling 

Yeast: 
Decanted yeast from a 2.5 litre starter beer of recultered commercial Fuller's IPA. This is supposed to be the same yeast as WLP002 and WY1968. Fermented at about 18C. 

OG - 1.052
FG - 1.015
IBU - 30 
SRM - 35

Any thoughts guys? It would be my first time using coriander seeds, fresh orange peel, and cacao nibs. 

[jamie roberts]

I did a brew last year (charlie p's feliticious stout) and couldn't notice any orange flavour.with 10 mandarin skins in 20l. I reckon more orange.

[Crusader-Rob]

I did an Orange IPA recently, it had a noticeable Orange flavour to it, on top of the cascade hops. i used 50grams of Fresh Orange Zest 5mins boil.

For such a dark beer, I'd offer something like 60-70grams Of fresh Orange Zest, as you'll wantit sweet, ratherthan bitter, and leave the white stuff behind as it causes it to be quite bitter.

[Reubs]

I'm wondering about maybe a late addition of Pacifica hops. I did use a large late addition in a Digital IPA, and they did have an orange marmalade taste and some citrus aroma. 

Combining that with the orange aroma from the fresh peel and coriander could be a winner. 

I did peel an orange very carefully last night taking care to avoid any of the white pith, and managed to collect about 25 grams worth of peel. I think I'll stick with the 150 grams of fresh peel. 

[Grant R Baker]

I did a tripple Choc stout a while ago... using Whitakers Milk and Dark chocolate and chocolate malt.

The Milk chocolate (and the dark) contain lactose.. a sweetener that doesn't ferment..so I counter with a small increase in hops since I didn't want the beer too much like a desert.

Other than that your brew looks interesting... 'jaffa brew'