Chocolate Porter

[Let's Brew Beer]

This week I try a Chocolate Porter that spent a little too long in the fridge and some upcoming activity on the brewing front. Check out the latest video here!

 

[sp0rk]

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

 

[Barãob]

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

How do you prepare Nibs? ...In boiling and in DH, what is the quantity?

 

[sp0rk]

How do you prepare Nibs? ...In boiling and in DH, what is the quantity?

all in the very last line of the recipe my dude

 

[Dave70]

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

You promise?

Cos I need to brew one now to drink in the cooler months.

 

[sp0rk]

You promise?

Cos I need to brew one now to drink in the cooler months.

It won me a heap of awards, a bunch of guys from the North Coast won a bunch of places in local comps with it too

I'd never lie to you Dave

 

[livo]

The only Porter I ever tried was a few years ago when someone gave me a couple of cans of Wicked Elf. It was disgusting, and I poured it down the sink after the first taste and binned the rest. Thinking about it now I wonder if it might have just been off.

 

[Tangle Foot]

Hey sp0rk, that recipe looks great. I’m gonna give it a go over the Easter weekend.Just wanted to ask a question about the use of cacao nibs. I see that you’re treating it like a dry hop addition that has been pre-soaked. Do I need to dissolve the nibs when doing this? Or throwing them in whole will be fine? You said that previously you used to put them in as a late boil addition, and I assume they would’ve melted then and become part of the wort. Just wondering why you changed to using them as a dry hop? What’s your experience been with the different approaches?

Cheers, Alex.