Your Best K+k Chocolate Porter/stout Recipe

[Barley Belly]

Have done an extensive search here and found lots of great info on K+K Chocolate Porter/Stout and are currently looking at putting a recipe together for my own.

I was wanting it to be high alc %, so I was thinking either Two can or using a can of unhopped malt extract.

Don't want it too Stouty, maybe a little lighter (if possible with the cocoa), something the whole family (some non regular beer drinkers as well) may enjoy for Xmas as a sort of dessert beer.

Maybe-

Cascade Chocolate Mahogany Porter tin
Some other tin (undecided yet, was thinking maybe something light, maybe Coopers Draught)
400g LDME
600g Brown Sugar
200g Cocoa
S04 or similar x 2

 

[MitchDudarko]

Looks interesting. I may give this one a whirl myself, but substitute the sugar for dex or just up the DME

 

[amiddler]

It is funny that you should bring this up today Finners because I have just put together a chocolate stout this very morning. After a quick question to Ross about chocolate addition I did this:

1.7Kg Coopers Stout
1.5Kg Blackrock Amber LME
150g Roasted Grain, leftover from a previous brew
250g Old Gold chocolate, boiled in hop sock for 1 hour
350g Dextrose, to bring the Alc% up a little
Safale yeast, The best I can get locally :huh:

I got the chocolate idea from Ross's Double Chocolate Porter recipe here

It had a nice sweet chocolate taste with an almost coffee bitterness from the roast grain in the sample tube. SG of 1.050 an am hoping for a FG of 1.015, Alc 5.0%

Let us know what you use and how it goes

Drew

 

[DKS]

Have done an extensive search here and found lots of great info on K+K Chocolate Porter/Stout and are currently looking at putting a recipe together for my own.

I was wanting it to be high alc %, so I was thinking either Two can or using a can of unhopped malt extract.

Don't want it too Stouty, maybe a little lighter (if possible with the cocoa), something the whole family (some non regular beer drinkers as well) may enjoy for Xmas as a sort of dessert beer.

Maybe-

Cascade Chocolate Mahogany Porter tin
Some other tin (undecided yet, was thinking maybe something light, maybe Coopers Draught)
400g LDME
600g Brown Sugar
200g Cocoa
S04 or similar x 2

Finners, I reckon scrap the brown sugar and cocoa and use a can of masterblend choc malt.

I made this one a few brews ago. Got recipe from LHBS, recommended as it has won awards and is as simple as. Its a little more expensive than usual kit but I think worth a one off try at least.

Choc porter
1 x Morgans Royal Oak ($14.00)
1 x Morgans Masterblend 1kg Chocmalt ($10.00)
500gms ldm ($4.00)
S-04 or Premium ale yeast ($4.00)
Brew booster (optional)

Thats it. As you can see no dex no malto/corn syrup.

Bottled on 9/8/08 Cracked one tonight still not carbed up properly but I couldnt resist. Flavour is great but I wouldnt recommend it to non regular drinkers if you want to show off your home brew prowess.

I also made a Newcastle Brown Ale which is realy nice you may consider as an option. :icon_cheers:
Daz

 

[Barley Belly]

Thanks Mitch, Drew and Daz for your input. As you will read I am still a little undecided, but I will keep you informed as to which way I end up going and how it turns out.

Bottled on 9/8/08 Cracked one tonight still not carbed up properly but I couldnt resist. Flavour is great but I wouldnt recommend it to non regular drinkers if you want to show off your home brew prowess.

How chocolatey does it taste???

The reason I was opting for the Cocoa instead of the Chocmalt was for the taste, I wanna be able to taste the chocolate. I've never used any unhopped extracts before and was unsure if the chocolate taste would be strong enough.

I like the Morgan's Royal Amber idea though as I have been slowly working my way through the Morgan's Export Range and I actually just bottled a batch of Royal Amber and it is sitting in my 20deg brew cupboard carbing up. I have a Morgan's Saaz Pilsener fermenting on the other side at the same time. I toyed with the idea of brewing the Royal Amber with some Morgan's Caramalt but couldn't get my hands on any at short notice so ran with the standard 400g LDME 700g Dex blend I use, still carbing at the moment, can't wait to taste it.

Might look at doing at with the Royal Amber and Chocmalt but might also add some Cocoa for good measure. Thanks for the recipe though, will brew as suggested one day(got my heart set on cocoa for some reason).

I also made a Newcastle Brown Ale which is realy nice you may consider as an option

Funny you should mention that. I was keen to make Morgan's Yukon Smoked Brown Ale a coupla brews ago, but had trouble finding it, ended up with a can of Brewcraft Newcastle Brown.

Did the kit with 700g LDME & 400g Dex (maybe a bit sweet but have adjusted blend since buying scales) using kit yeast on 3/8 and bottled 13/8, tasted one after it had carbed up after 10 days. Not a bad drop. I was after something similar to the Tooth's Old Brown you used to get at pubs. It turned out a bit darker, but not a bad drop for a very young beer.

 

[Barley Belly]

Choc porter
1 x Morgans Royal Oak ($14.00)
1 x Morgans Masterblend 1kg Chocmalt ($10.00)
500gms ldm ($4.00)
S-04 or Premium ale yeast ($4.00)
Brew booster (optional)

Sorry daz a coupla more questions

What do you mean by "Brew Boooster" (Do you mean more sugar blend?)?

And what did the final Alcohol % turn out to be?

 

[staggalee]

I was wanting it to be high alc %,

something the whole family (some non regular beer drinkers as well) may enjoy for Xmas as a sort of dessert beer.

That should make for an interesting Xmas day at your house :lol:

stagga.

 

[Pennywise]

This is one I brew on a regular basis in the winter months, got great lasting head and big choc flavour

1x Beermakers Old
1.5kg DDME
100g Dex
200g Maltodextrin or sub for some carapils
300g choc malt steeped 30 mins
5g chinook @60 min
5g chinook @20 min
5g chinook @5 min
yeast US-05

As suggested to me it could prob go with a little more hop additions at the 20 & 5 min mark, but I'm still working on the perfect balance for my taste

 

[Swizzle]

Here's my only porter attempt to date for what it's worth.

Cascade Chocolate Mahogany Porter - Kit yeast
1kg Liquid Amber brew mix (500g dextrose, 300g LDM, 200g dark malt)

Cascade finishing hops
400g (random amount no particular reason) cascade dark malt extract.



It tasted ok after 4 weeks inthe bottle, good after 6 and great after 8. Good hop flavour and all round easy drinking beer.

Good luck with yours.

 

[boingk]

My K&K porter recipe is pretty basic, but everyone who has tried it seems to like it...my 75+ year old non beer-drinking grandmother included!

Choc Porter tin,
1kg Morgans liquid chocolate malt,
500g yellow box honey,
20g Cascade hops [or preference].

Yeast to preference, I used S-04 and found it did nicely.

Quick, simple, but comes out well. Age for 2 months before cracking the seal, improves fantastically up until 5 months...I can't comment for afterwards because all mine was gone by then, but imagine it would continue to improve somewhat.

Cheers - boingk

 

[DKS]

Thanks Mitch, Drew and Daz for your input. As you will read I am still a little undecided, but I will keep you informed as to which way I end up going and how it turns out.



How chocolatey does it taste???

The reason I was opting for the Cocoa instead of the Chocmalt was for the taste, I wanna be able to taste the chocolate. I've never used any unhopped extracts before and was unsure if the chocolate taste would be strong enough.

I like the Morgan's Royal Amber idea though as I have been slowly working my way through the Morgan's Export Range and I actually just bottled a batch of Royal Amber and it is sitting in my 20deg brew cupboard carbing up. I have a Morgan's Saaz Pilsener fermenting on the other side at the same time. I toyed with the idea of brewing the Royal Amber with some Morgan's Caramalt but couldn't get my hands on any at short notice so ran with the standard 400g LDME 700g Dex blend I use, still carbing at the moment, can't wait to taste it.

Might look at doing at with the Royal Amber and Chocmalt but might also add some Cocoa for good measure. Thanks for the recipe though, will brew as suggested one day(got my heart set on cocoa for some reason).



Funny you should mention that. I was keen to make Morgan's Yukon Smoked Brown Ale a coupla brews ago, but had trouble finding it, ended up with a can of Brewcraft Newcastle Brown.

Did the kit with 700g LDME & 400g Dex (maybe a bit sweet but have adjusted blend since buying scales) using kit yeast on 3/8 and bottled 13/8, tasted one after it had carbed up after 10 days. Not a bad drop. I was after something similar to the Tooth's Old Brown you used to get at pubs. It turned out a bit darker, but not a bad drop for a very young beer.

Sorry for slow reply finners,been busy.
As to your posts:
Definate choc taste in it but not overpowering. Nothing to stop you using the cocoa as well.
Dont know what dif between Morgans Amber and Oak, havent tried the amber.(or are they the same thing)
The brew booster is not a dex or sugar. Supplied from LHBS comes in a 100gm pack which I think was made by the now owners father. Told it helps condition of water, oxygen, attenuation etc. As I said its optional. I through it in becuase of our town water supply isnt the best comes from small dam and thought Id see how it went.
Alcohol should be 5.3%

This one is along the lines of the Tooths Old leaning more on the stouty side.With extra Fuggles to your taste it comes out great.
Newcastle Brown Ale
1x morgans Royal Oak can
1x morgans Caramalt 1kg can
300gms ldm
300gms Dex
15gms Fuggles steeped
Premium Ale yeast or S-04 or Windsor
at 20deg then secondary.
Will still be cloudy. (Supposed to be.)
Good luck with yours. :icon_cheers:

Daz

 

[Barley Belly]

Thanks Daz for your reply

Went to my LHBS(not really a HBS more a smoke shop with some HB items) today to get some Chocomalt, they had some but it had a used by of Dec 07. Didn't buy it. Will chase some up later. Went for a Morgan's Stockmans Draught instead.

Definate choc taste in it but not overpowering. Nothing to stop you using the cocoa as well.

Was thinking of adding some Cocoa as well as the Chocomalt

Dont know what dif between Morgans Amber and Oak, havent tried the amber.(or are they the same thing)

I think they are the same. The tin I got was called Royal Oak Amber Ale

This one is along the lines of the Tooths Old leaning more on the stouty side.With extra Fuggles to your taste it comes out great.
Newcastle Brown Ale
1x morgans Royal Oak can
1x morgans Caramalt 1kg can
300gms ldm
300gms Dex
15gms Fuggles steeped
Premium Ale yeast or S-04 or Windsor
at 20deg then secondary.
Will still be cloudy. (Supposed to be.)
Good luck with yours. :icon_cheers:

Daz

This one sounds good, might try in the future.


So my Xmas Chocolate Porter is still a work is progress, will keep you posted

 

[Cracka]

Here's my only porter attempt to date for what it's worth.

Cascade Chocolate Mahogany Porter - Kit yeast
1kg Liquid Amber brew mix (500g dextrose, 300g LDM, 200g dark malt)

Cascade finishing hops
400g (random amount no particular reason) cascade dark malt extract.



It tasted ok after 4 weeks inthe bottle, good after 6 and great after 8. Good hop flavour and all round easy drinking beer.

Good luck with yours.

400g of finnishing hops

what was the size of the batch :huh: 250 litres :lol:

 

[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, unsure whether I should add some dex too??

 

[Sprungmonkey]

Planning on putting down a chocolate stout today
- 1 can of coopers stout 1.7kg
- 1 can of mogans chocolate malt (think this is 1kg)
- 200g Maltodextrin
- 150g roasted barley - 150g chocolate grain
- Fuggles hops (havn't decided how much probably 15-20 g)
- Whitelab E/bough Ale yeast

What are peoples thoughts. Do I have enough fermentables or should i add some malt and or dextrose?

 

[Pennywise]

Planning on putting down a chocolate stout today
- 1 can of coopers stout 1.7kg
- 1 can of mogans chocolate malt (think this is 1kg)
- 200g Maltodextrin
- 150g roasted barley - 150g chocolate grain
- Fuggles hops (havn't decided how much probably 15-20 g)
- Whitelab E/bough Ale yeast

What are peoples thoughts. Do I have enough fermentables or should i add some malt and or dextrose?

I would add 1-1.5kg of LDME depending on the volume you plan to make it to, don't bother with the choc grain cause the morgans tin will give you plenty of choc flavour IMHO, but I spose that depends on how much of a choc head you are. Either way 150g won't do much in this recipe anyhow

 

[Sprungmonkey]

21L or somewhere around that.
using the calculator on liquorcraft if I should end up with a OG of 1050 (without the LME). If I add a kg of LME it would put it up to 1066.

 

[Pennywise]

With your recipe you will only get a final gravity of 1.016 which is too low for a stout, maybe drop the volume to 17 litres to up the final grav a bit and have a bit more body in the final prduct, but this will also give you an extra % in alc/vol. But IMHO a nice stout shoud be higher in aclohol

 

[Sprungmonkey]

I have about 300g of malt lying around and a kg of dextrose. I wanta keep the volume around 19L if possible

would adding 300g LME and 300g Dextrose be better OG1065 FG1019?

 

[Pennywise]

Sounds like winner, just use the extra malt and forget the dex (unless you wanna up the alcohol), the dextrose will do nothing for the final gravity.



I put this into the calc and got OG 1.061,FG 1.020 which is in the ball park

Kit- 1.7kg
Goo- 1kg
LDME- 300g
Matodextrin- 200g
Grain- 300g

Made to 19 ltrs, alc/vol 6.1%

If you add the dex you get 6.9% which is no prob of course