Chocolate Porter

[Gil Breau]

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 Porter
Robust 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 BrewMate

[Richard]

what kind of chocolate, or is that cocoa powder?

[Gil Breau]

Between the Chocolate malt and the Cocoa powder+Vanilla, its supposed to make a rich chocolaty taste to it.

It apparently takes a while to develop. After the secondary I've read anywhere from 1 month to 3 months sit time.

[Richard]

Ah, yeah I didn't read the list properly. I'm not exactly with it this week

[Gil Breau]

Edited it too. Using beans and not vanilla extract. Little pricier but better flavor.

[Dave Savoie]

get good quality Cocoa powder something Dark and Rich

[Dave Savoie]

Ive read alot of people using bakers chocolate instead of Cocoa powder

8 oz. baker's chocolate

Here is my opinion based on the ingredients you will have this will produce a 100% balanced porter based on Beertools and

7.5 lbs.     Maris Otter Pale
0.25 lbs.    American Chocolate Malt
0.75 lbs.    Weyermann CaraMunich® III
0.25 lbs.    American Black Patent
0.25 lbs.    Weyermann Carafa® II

1.0 oz.    East Kent Goldings (Pellets, 5.00 %AA) boiled 60 min.
1 oz.    Willamette (Pellets, 5.00 %AA) boiled 1 min.
8 Oz Dark Bakers Chocolate (Ive eased up on hops due to chocolate being slightly bitter) 10 Min
Yeast :    Fermentis S-04 Safale S-04

1 Vanilla Bean in Secondary (you have to be very careful with Vanilla as it will over power all other flavors)
the use of Carafa II VS roasted Barley will add a silky roast flavor to the beer where as the Roast Barley is more of a harsher roast flavor.  

Original Gravity     1.047
Terminal Gravity     1.011
Color     24.71 °SRM
Bitterness     26.41 IBU
Alcohol (%volume)     4.7 %

[Kyle]

Papazian suggests using not more than 2 oz of dark, pure, unsweetened chocolate. He also says to avoid milk choc or anything that is sweetened.

[Dave Savoie]

The 8 oz of chocolate is based on a recipe from Jamil

[Gil Breau]

Papazian suggests using not more than 2 oz of dark, pure, unsweetened chocolate. He also says to avoid milk choc or anything that is sweetened.

Depends on if you use powder or not.

2oz of powder, 8oz of choco nubs can be used.