Cocoa Cayenne Porter

**Shinglejohn** · 04-16-2010, 01:33 AM

Type: All Grain
Date: 1/22/2010
Batch Size: 5.00 gal
Brewer:
Boil Size: 6.00 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 2010 - Comp average score(out of 6 comps): 36
Taste Notes:

Ingredients

Amount Item Type % or IBU
7.50 lb Pale Malt (2 Row) US (2.0 SRM) Grain 61.48 %
1.50 lb Munich Malt (9.0 SRM) Grain 12.30 %
1.05 lb Cara-Pils/Dextrine (2.0 SRM) Grain 8.61 %
0.90 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7.38 %
0.60 lb Chocolate Malt (350.0 SRM) Grain 4.92 %
0.15 lb Black (Patent) Malt (500.0 SRM) Grain 1.23 %
0.90 oz Northern Brewer [8.50 %] (60 min) Hops 24.7 IBU
0.50 oz Goldings, East Kent [4.60 %] (5 min) Hops 1.3 IBU
0.50 tbsp Cayenne Pepper (Secondary 2.0 weeks) Misc
2.00 oz Cocoa (Secondary 2.0 weeks) Misc
2.00 items Vanilla bean (Secondary 2.0 weeks) Misc
0.50 lb Milk Sugar (Lactose) (0.0 SRM) Sugar 4.10 %
1 Pkgs Whitbread Ale (Wyeast Labs #1099) Yeast-Ale

Beer Profile

Est Original Gravity: 1.066 SG
Measured Original Gravity: 1.064 SG
Est Final Gravity: 1.019 SG Measured Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 6.10 % Actual Alcohol by Vol: 6.14 %
Bitterness: 26.0 IBU Calories: 289 cal/pint
Est Color: 28.6 SRM Color: Color

Mash Profile

Mash Name: Single Infusion, Light Body, Batch Sparge Total Grain Weight: 11.70 lb
Sparge Water: 4.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Single Infusion, Light Body, Batch Sparge Step Time Name Description Step Temp
75 min Mash In Add 14.63 qt of water at 164.4 F 150.0 F

Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage

Carbonation Type: Corn Sugar Volumes of CO2: 2.5
Pressure/Weight: 4.4 oz Carbonation Used: -
Keg/Bottling Temperature: 68.0 F Age for: 28.0 days
Storage Temperature: 52.0 F

SevenFields · 04-16-2010, 03:04 PM

I would love to try this recipe, but I am only doing extract w/steeping grains right now.
Is there anyway you can convert it for me?

**Shinglejohn** · 04-16-2010, 05:29 PM

If you can do steeping grains, you can do a small mash. I would just replace the 2-row with 4-5 pounds of LDE and do a small mash with the rest of the grain bill.

mash with 2 gallons of water at 160 to hit a temperature of 150, you can do it in any vessel that will hold 3 gallons, wrap it in a towel and let it sit for an hour.
After the hour is up strain it into your brewpot and heat the rest of your clean brewing water in another vessel to 170 and let the grainrest in there for another half hour or 45 minutes, again strain into your brewpot, add yur extract and away we go!

I never did steeping grains really, so i dont know anything about that. though steeping seems like a really simplified mash.

heiman5 · 10-14-2010, 08:10 PM

I am brewing this next and subbed 6 pounds of gold LME in for the 2 row--

very excited to see how it turns out!

any other suggestions or anyone else made this recipe??

**Shinglejohn** · 10-15-2010, 02:17 AM

I forgot to mention in the recipe, I also added about a tablespoon of homemade vanilla extract in secondary. The beer tasted very similar to breckenridge vanilla porter with a bit of a spicy kick. The spiciness dies down over town but was ever present. So if it comes out a bit hot at first, give it some time.

and please, let me know how it turns out. I will be doing my third batch next month.

heiman5 · 10-16-2010, 10:12 PM

thanks! I am doing slightly more chocolate malt and cocoa and probably leaving out the vanilla extract for more pronounced chocolate flavor instead of heavy vanilla.

will be brewing it up probably next week when all the supplies come in- getting excited!

OverUnder · 10-28-2010, 04:04 PM

Thanks for sharing the recipe. I have just started brewing but was already thinking about a chocolate chipolte porter. This gives great information on how much and when to add the chillies and chocolate. Planning on using a dark cocoa powder and upping the amount of pepper a bit.

**Shinglejohn** · 11-18-2010, 01:19 AM

Brewed my third batch of this today. Ive been having some inconsistancy in my efficency lately, which is quite frustrationg, got a wopping 85%!!! OG of 1.074. Much higher than usual!!!

Im all for more alcohol but for **** sake!!

sagnew440 · 11-22-2010, 05:03 PM

How did put the cocoa and vanilla bean in secondary? Just dropped the cocoa in and split and scrap the beans and drop in.

**Shinglejohn** · 11-22-2010, 05:12 PM

I used ghirardelli unsweetened cocoa powder dissolved in some hot water along with the Cayenne and vanilla beans(scraped) and extract, added to bottom of secondary and racked on top.