116. Chocolate Porter AG

Based on these recipes:

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.

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4 Responses to 116. Chocolate Porter AG

  1. Alex says:

    Looks good. How much vanilla and cocoa are you planning on using? You could also try cocoa nibs if you can leave it in secondary for ~1 month.

  2. Rob says:

    Not sure yet! I was going to see if I could find some vanilla beans, but not sure where I’d get nibs, so will probably use powdered coacoa.

  3. James says:

    Hey rob, keen to try this but I’m a novice and not sure how to attack this

    would I be correct in saying:

    Mashed in and added heat until reaching 66C for an hour or so.
    >> the Mash is (everything but grains)?

    Strike water at 80.
    >> after an hour aDD grains? at 80ºC

    Continuous sparged, initial volume 20L.
    >> not sure what this is, i know sparging is the washing of the wort, but can you explain a bit more detail please?

    Could you post a simple step by step for this recipe?



  4. Rob says:

    Hi James. This is an all-grain beer, so no extracts are used. Instead you have to convert the carbohydrates in the grain to sugar by mashing them (adding hot water and allowing the integral enzymes to do the conversion).

    * Mashing in: adding the hot water to the grain (or grain to the hot water) and ensuring that the resulting mixture ends up in the correct range to activate the diastatic enzymes (typically between 65 and 68 degrees C).
    * Strike water: hotter water added at the end of the mash to partially denature the enzymes, freezing the sugar profile in place. The hotter water also increases the flow rate as the hot liquor drains through the grain bed.
    * Continuous sparging is where you continually top up the mash tun with hot water as you drain out the liquor into your kettle. The other alternative is batch sparging, where you drain it all out, replace the water, mix everything up, and drain it all again.

    Step by step instructions for all-grain beer: http://www.wikihow.com/Brew-Beer-Using-All-Grain-Method
    More detail on all-grain brewing: http://www.howtobrew.com/section3/

    Your other option would be to try to convert the recipe to an all-extract with specialty grain version.



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