Any Thoughts On My Xmas Threecan Double Choc Porter?

[Barley Belly]

Well I've got a revised recipe, just thought I'd put it out there, for some feedback


Cascade Chocolate Mahogany Porter tin x2
Morgans Masterblend Chocmalt 1kg
1kg LDME
200g Cocoa
Brewcellar English Ale Yeast 15g
Made up to 23l, fermented at 20deg
To bottled and stored till Xmas

As I said, I after a relatively high alcohol chocolatey drop, that's not too stouty.
I am using 1kg LDME to try and balance out the bitterness of the 2 kits, not sure if it'll make too sweet though, maybe 500g.
I hope 200g isn't too much chocolate.
I've also tossed up the idea of adding either 250g or 500g of honey as well.

Hoping for some of your feedback

 

[Fourstar]

sounds quite interesting. What kind of IBU are we looking at approx w/the 2 cans? are you expecting it to be a robust/baltic porter?

the cocoa is a good choice, it creates an edge i'd back it off to 50g for subtlety as the 2 cans will already have allot fo bitterness and the cocoa @ 200g would be overpowering. Just make sure you don't boil the cocoa for too long or it imparts a wall of bitterness. My recommendation would be to add at flame out if you're doing a boil of some sort.

 

[matti]

I recommend a a rigid yeast well aerated and rouse it if necessary.
keep the temp above 18 and below 22.
please report back
We all love the adventurous :super:

 

[Barramundi]

i doubt this beer will be drinkable by xmas , i made a single can choc mahog with morgans choc malt a while back , took a long time till it became a nice beer ... just a bit of a warning thats all , i wouldnt use that can again is all i know

 

[marlow_coates]

Sounds like a top recipe, and very similar to something I am trying shortly.
Although I agree with barrumundi in that it may take a while to hit it's peak.
Could be decent by christmas, but save at least a couple bottles for next winter and you may be very surprised :beer:

 

[Interloper]

The cascade is bland as anything. I reckon these tins are kinda crappy and they are nowhere near what the style guide suggests a "porter" should be.

Nice packaging but honestly I would start with a Morgan's Dark ale if you don't want it too stouty and beef it up with roasted barley and some heavy malts.

My LHBS make a 'London Porter' extract kit with fermentables, hops and grain and it is superb. I added Lindt 85% choc and 125gms of cocoa poweder and its one of the best I've done and my mates and have ripped through nearly all of it before it is even 10 weeks in the bottle.

Smooooooth! It tastes a lot like the James Squire Porter but with a whisper more choc sweetness.

 

[drsmurto]

Back in my kit days i used the Coopers Lager as a hopped base for all my beers, lagers thru to stouts. Add the colour and flavours you want with spec malts you can steep and a short boil with fresh hops. A good yeast and your on your way.

So how about this for a choccy porter

2 x Coopers lager tins (~23 IBU each, 46 IBU isnt over the top)
1.5kg LDME
500g chocolate malt, steeped. Boil the liquor for min. 15 mins.
200g cocoa

Either S-04 or US-05

For 23L this gives you 7.0% abv. 2kg LDME gives you 7.8% abv.

I would personally add a good whack of either EKG or Fuggles when you are boiling up the liquor from steeping the chocolate malt.

 

[Barley Belly]

Thanks for all the info guys.

I'm a bit worried about using the Cascade tins now.
Still a little undecided but plan to put it down this arvo after I bottle the Saaz Pilsener.
Will keep you all posted.

 

[Interloper]

Thanks for all the info guys.

I'm a bit worried about using the Cascade tins now.
Still a little undecided but plan to put it down this arvo after I bottle the Saaz Pilsener.
Will keep you all posted.

In my LHBS the cascade range is on the bottom shelf in the darkest corner of the shop and the guy said to me "You can see how we rate the cascade kits by where we keep them!"

 

[Barley Belly]

Well, you guys scared me off the Cascade tins, I was worried about the bitterness, not into too bitter beers or hoppy, so hopefully the 2 tins should account for enough hops. Had a can of Cooper's gathering dust, so I grabbed another for this recipe.

Dunno how it'll turn out and I'm not sure what kinda beer you could class it as, probably not a Porter
Here's my final recipe
Will put it down tonight after the young bloke goes to sleep


Xmas Threecan Double Choc Ale (Do I still call it an Ale?)
Cooper's Australian Pale Ale x2 (20 IBU each)
Morgan's Masterblend Chocmalt 1kg
1kg LDME
250g Honey
200g Cocoa
Brewcellar English Ale Yeast 15g
Made up to 23l, fermented at 20deg
To be bottled and stored till at least Xmas, probably longer

Will post up OG reading and first tastes and thoughts tonight

 

[RobboMC]

I'd go for Dark DME and one can of pale and one can of dark ale,
and then it's still a porter.

If your pocket can stand the price, make the dark ale can a Muntons Nut Brown.
Turns into a nice porter when extra fermentables are added.

Come to think of it, Coopers make a Nut brown Ale i think but it can be hard to find.

Calling it ale depends mostly on the yeast. By using ale yeast, yes it's still called an ale.
Porter is a type of ale. Enjoy the dark side

 

[Barley Belly]

I'd go for Dark DME and one can of pale and one can of dark ale,
and then it's still a porter.

Already got all the bits and are babysitting without a car for the rest of the day

Hopefully what I've got will be the goods

 

[Barley Belly]

Well it's done
Just pitched the yeast at 21.5 deg and put to bed in my 20deg brew cupboard


Threecan Double Choc Ale
Cooper's Australian Pale Ale x2 (20 IBU each)
Morgan's Masterblend Chocmalt 1kg
1kg LDME
250g Honey
200g Cocoa
(LDME and honey low boil in 2l water for 15min)
(Cocoa added at flameout, whisked and steeped for 5 mins)
Brewcellar English Ale Yeast 15g added dry

Made up to 23.5l
Fermenting at 20deg
OG 1077

Turned out the colour of watery chocolate as you will see below
With a sweet chocolatey/coffee like smell
And a sweet/mildly bitter chocolatey taste
Hopefully be a pearla in 3 to 6 months

Will report back the progress
Might post also up in "Recipes" for all to share

 

[DKS]

This one's been a marathon finners. Im exhuasted just following the posts. How are you gonna wait 3 months or more. Hope your happy with the result. I reckon those masterblend cans are great. Ive got a dark crystal one waiting in the pantry. Now for a recipe...ummmmm? :icon_cheers:
Daz

 

[Barley Belly]

This one's been a marathon finners. Im exhuasted just following the posts. How are you gonna wait 3 months or more. Hope your happy with the result.

I know it's been a long drawn out process Daz
I'm just glad it's finally in the fermenter

You're right
The 3 months or so, will be a killer