Chocolate Porter
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sp0rk
Mayor of Pooptown
If anyone wants to make the best choc porter in the world, give this recipe a go
Note, for the latest version I now soak the nibs in vodka or bourbon/whisky and toss the whole lot into the fermenter like you would a dry hop
Sp0rk's Choc Porter (Robust Porter)
Original Gravity (OG): 1.064 (°P): 15.7
Final Gravity (FG): 1.016 (°P): 4.1
Alcohol (ABV): 6.29 %
Colour (SRM): 34.0 (EBC): 67.0
Bitterness (IBU): 31.1 (Average - No Chill Adjusted)
80.54% Maris Otter Malt
10.5% Munich I
5.4% Chocolate
3.55% Black Roasted Barley
2 g/L East Kent Golding (5% Alpha) @ 60 Minutes (Boil)
0.9 g/L East Kent Golding (5.4% Alpha) @ 0 Minutes (Boil)
Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes
Fermented at 18°C with Wyeast 1728 - Scottish Ale
Notes: 100 grams of Cacao nibs 10 minutes before the end of boil
Note, for the latest version I now soak the nibs in vodka or bourbon/whisky and toss the whole lot into the fermenter like you would a dry hop
Sp0rk's Choc Porter (Robust Porter)
Original Gravity (OG): 1.064 (°P): 15.7
Final Gravity (FG): 1.016 (°P): 4.1
Alcohol (ABV): 6.29 %
Colour (SRM): 34.0 (EBC): 67.0
Bitterness (IBU): 31.1 (Average - No Chill Adjusted)
80.54% Maris Otter Malt
10.5% Munich I
5.4% Chocolate
3.55% Black Roasted Barley
2 g/L East Kent Golding (5% Alpha) @ 60 Minutes (Boil)
0.9 g/L East Kent Golding (5.4% Alpha) @ 0 Minutes (Boil)
Single step Infusion at 66°C for 60 Minutes. Boil for 60 Minutes
Fermented at 18°C with Wyeast 1728 - Scottish Ale
Notes: 100 grams of Cacao nibs 10 minutes before the end of boil
Barãob
Active Member
How do you prepare Nibs? ...In boiling and in DH, what is the quantity?
sp0rk
Mayor of Pooptown
all in the very last line of the recipe my dude
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