Something I've been researching on for the past week or so. Took some variations and made this up. Falls under Porter specs quite well. Wife's been bugging me to make one since we went to Big Tide Brewery.
Chocolate PorterRobust Porter
Recipe Specs----------------
Batch Size (L): 18.9
Total Grain (lb): 11.300
Total Hops (oz): 1.50
Original Gravity (OG): 1.061
Colour (SRM): 24.9
Bitterness (IBU): 35.4 (Average)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60
Grain Bill----------------
7.000 lb American 2-Row (61.95%)
1.500 lb Caramunich III (13.27%)
0.700 lb Brown Sugar, Light (6.19%)
0.700 lb Flaked Oats (6.19%)
0.600 lb Vienna (5.31%)
0.350 lb Chocolate (3.1%)
0.350 lb Wheat Malt (3.1%)
0.100 lb Black Patent (0.88%)
Hop Bill----------------
0.5 oz Chinook Pellet (11.4% Alpha) @ 50 Minutes (Boil) (0 oz/L)
1.0 oz Cascade Pellet (7.8% Alpha) @ 20 Minutes (Boil) (0.1 oz/L)
Misc Bill----------------
2.0 oz Cocoa Powder @ 14 Days (Secondary)
2 Vanilla Bean @ 14 Days (Secondary)
Single step Infusion at 151°F for 60 Minutes.
Fermented at 68°F with Danstar Nottingham
Recipe Generated with
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