Caller All Porter Pro's

[SJW]

This is what I came up with. I will let u all know how it goes.

Ingredients

Amount Item Type % or IBU
3000.00 gm Pale Malt (Barrett Burston) (3.9 EBC) Grain 46.15 %
2000.00 gm Munich II (Weyermann) (16.7 EBC) Grain 30.77 %
500.00 gm Amber Malt (43.3 EBC) Grain 7.69 %
500.00 gm Crystal Malt - Medium (Thomas Fawcett) (240.0 EBC) Grain 7.69 %
300.00 gm Brown Malt (128.1 EBC) Grain 4.62 %
200.00 gm Chocolate Malt (Thomas Fawcett) (1000.8 EBC) Grain 3.08 %
25.00 gm Target [11.00 %] (60 min) Hops 25.0 IBU
30.00 gm Williamette [5.50 %] (20 min) Hops 9.1 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
150.00 gm Lindt 85% cacao (Boil 60.0 min) Misc
1 Pkgs London ESB Ale (Wyeast Labs #1968) Yeast-Ale


Beer Profile

Est Original Gravity: 1.058 SG
Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.017 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 5.27 % Actual Alcohol by Vol: 0.00 %
Bitterness: 34.1 IBU Calories: 0 cal/l
Est Color: 53.8 EBC Color:

 

[warrenlw63]

That looks mighty tasty Steve. Let us know how it turns out.

Warren -

 

[Crunched]

So how did it go Steve?

 

[SJW]

Not 2 bad guys. I dont think I will put chocolate in any of my beers anymore. It was not Lindt but another 85% cocoa one, but while it was fermenting this thick crust of fat came up on top of the krusen. I scooped it out and it tasted very very bitter. The beer in the end was not too bad. Would of been sensational without the choc addition though.
This recipe was based on one that the GOD of dark beers designed on this site, I think it was Barry?. Anyway I always make my Porters up with a bit bit of brown and amber in my Porters now for that extra bit of complexity.
Anyway its longgone now so it must not of been too bad.

Steve

 

[Fourstar]

It was not Lindt but another 85% cocoa one, but while it was fermenting this thick crust of fat came up on top of the krusen. I scooped it out and it tasted very very bitter.

That sounds like a sure fire way to use anything with a fat/oil content in brewing by doing a crash chill to 0 deg. The fat will solidify and either sink/float and a simple scoop out and you are ready to keg/bottle. Much like how you can go about making a crystal clear stock or consomme` by freezing the stock and defrost through muslin. the fat stays solid and you take it all away.

The thought of a 'snickers porter' has me excited. either drop 2 king size bars in 5 before flame-out or add salt reduced peanut butter, Caramel and chocolate. :icon_drool2:

 

[Hogan]

Just put my first choc porter in the fermenter. The following info relating to the addition of pure chocolate was taken from a US porter brewers site.

Do not use milk, semi-sweet or baker's chocolate. These chocolates contain cocoa butter and other lipids that can harm the beer's head and lead to staling as the fats go rancid with age and oxygen exposure. Even distribution of the cacao solids in wort or beer requires melting the chocolate and stirring. There is no good way to do this without releasing the fats.

Do not use cacao in the boil. Boiling or hot extraction leads to a thinner, more insipid cacao character. Do not use cocoa or cacao nibs in primary fermentation. Cacao contains antifungal agents that may kill or inhibit yeast. Best case is a long lag time; worst is an infection.

Use cacao in secondary fermentation for best results. Cold extraction, particularly with the aid of alcohol, improves the flavor and aroma profile of the end product. There are no issues with lipid extraction in cold temperatures used for secondary fermentation (low 60s).


Here is my recipe. Hope it tastes as good as it sounds.


Cheers, Hoges.

Recipe: KLINKS CHOC VANILLA PORTER
Brewer: Hogan
Asst Brewer:
Style: Robust Porter
TYPE: All Grain
Taste: (40.0) BU:GU = 0.55-72

Recipe Specifications
--------------------------
Batch Size: 25.00 L
Boil Size: 32.98 L
Estimated OG: 1.059 SG
Estimated Color: 51.7 EBC
Estimated IBU: 32.2 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.00 kg Pale Malt, Traditional Ale (Joe White) (5.Grain 52.91 %
1.00 kg Munich II (Weyermann) (16.7 EBC) Grain 17.64 %
0.36 kg Oats, Flaked (2.0 EBC) Grain 6.35 %
0.30 kg Caraaroma (Weyermann) (350.7 EBC) Grain 5.29 %
0.30 kg Caramunich I (Weyermann) (100.5 EBC) Grain 5.29 %
0.18 kg Chocolate Malt (Joe White) (750.6 EBC) Grain 3.17 %
0.06 kg Black Malt (Thomas Fawcett) (1300.2 EBC) Grain 1.06 %
28.34 gm Northern Brewer [9.60 %] (60 min) Hops 25.8 IBU
28.34 gm Fuggles [3.90 %] (20 min) Hops 6.4 IBU
0.47 kg Dememera Sugar (3.9 EBC) Sugar 8.29 %
1 Pkgs Irish Ale (White Labs #WLP004) Yeast-Ale


Mash Schedule: ROBUST PORTER
Total Grain Weight: 5.20 kg
----------------------------
ROBUST PORTER
Step Time Name Description Step Temp
20 min Protein Rest Add 13.57 L of water at 58.8 C 52.0 C
45 min Maltase Heat to 68.0 C over 15 min 68.0 C
15 min Saccharification Heat to 72.0 C over 6 min 72.0 C
10 min Mash Out Heat to 77.0 C over 4 min 77.0 C


Notes:
------
Dememera sugar added 10 minutes pre flameout.
200ml starter stepped to 500ml to 2lt.
3 vanilla beans soaked in Bourbon for 1 week & added to secondary for 1 week.
50 gms pure coco added to secondary.