Recipe: Chocolate Ginger Porter
Brewer: Andrew Gemmell
Style: Robust Porter
TYPE: All Grain
Batch Size: 5 Gallons
Mash Vol: 3 Gallons
Sparge Vol: 5 Gallons
Boil Time: 60 Minutes
8 lbs - Pale 2 Row 3.0SRM (71.1%)
2 lbs - Chocolate Malt 450.0 SRM (17.8%)
1 lbs - Caramel/Crystal 20L 20SRM (8.9%)
4 oz - Black Patent 500SRM (2.2%)
1.75 oz Fuggles - Boil 60 minutes - 25.7 IBU
0.5 oz Fuggles - Boil 15 minutes - 3.6 IBU
6 oz Cocoa Nibs - Boil 10 minutes
6 oz Cocoa Powder - Boil 10 minutes
2 oz Dried Ginger Root - Boil 10 minutes
4 Vanilla Beans Boil - 10 minutes
1 lbs Lactose - Boil 0 minutes
1 pkg Northwest Ale Yeast (Wyeast 1332)
At this time also soak 4oz Cocoa Nibs, 4oz Cocoa Powder, 2 Vanilla beans, and 3oz Dried Ginger Root in vodka or other similiar alcohol. Rack into secondary fermenter after a week on top of these ingredients.
I made this and it had a great but non spicy ginger flavor as well as a very rich dark chocolate flavor. If you want more kick to the spice I would recommend using fresh ginger root but use less of it!
Hope you enjoy!