Based on these recipes:
- Cacao Puffs Porter (Chocolate Porter)
- Anyone have a Chocolate Porter recipe
- Chocolate Porter – Home Brew Recipe
- Formulating and Brewing a Winning Chocolate Porter
And restricted to what I happened to have in the cupboard, it’s time to do a chocolate porter. I’m planning to do vanilla and cocoa in secondary.
2.6kg marris otter pale ale malt
750g munich malt
750g vienna malt
120g chocolate malt
100g black malt
100g carafa special III
150g amber malt
150g porridge oats
34g Northern Brewer, 9.26%AA at 45 mins
14g Styrian Goldings, 4.5%AA at 15 mins
14g East Kent Goldings, 5.2%AA at 5 mins
Mashed in and added heat until reaching 66C for an hour or so. Strike water at 80. Continuous sparged, initial volume 20L. Boil as listed, no chill in pot outside overnight. Syphoned into fermeter, topped up from 17.5L to 20L and pitched 11g Windsor yeast at 19.5 degrees.
2013-01-05: Racked onto 340g Rowse orange blossom honey (pasteurised in some water at 85C for around an hour), 140g coacoa powder and 4 teaspoons of vanilla extract.