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?