Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Porter > Cocoa Cayenne Porter

Reply
 
LinkBack Thread Tools
Old 11-22-2010, 06:58 PM   #11
MikeRoBrew1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Minneapolis
Posts: 404
Liked 1 Times on 1 Posts
Likes Given: 242

Default


Thanks for the partial mash conversion

__________________

My brew blog:
http://www.mikerobrew.blogspot.com
Follow me on Twitter @WakeMikey

MikeRoBrew1 is offline  
 
Reply With Quote Quick reply to this message
Old 01-13-2011, 04:11 PM   #12
knelson
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Hudson, WI
Posts: 107
Default


I am contemplating doing this as my first all grain recipe, but I am having a bit of difficulty understanding the Mash schedule. Here is what I got out of it. Let me know if I am incorrect.

Mash: 3.66 gal; Strike water temp: 164.4f to achieve a mash temp of 150f. Mash for 75min.

Sparge: Add 4 gallons of 168f water and batch sparge.

Let me know if I am missing something.

Thanks for the help!!!

__________________

If you love all things beer... Click here to check out my blog!!!

knelson is offline  
 
Reply With Quote Quick reply to this message
Old 01-13-2011, 05:01 PM   #13
Shinglejohn
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Cleveland
Posts: 482
Liked 11 Times on 8 Posts
Likes Given: 11

Default


You got it.

Though you can sparge however your you like to do it. I usually batch sparge for ease, but you give up a couple of points in efficiency for it. I usually split the sparge water in half and do two batch sparges, adding the water slowly not all ast once.


Good luck, let me know how it turns out if you decide to do it!

__________________
Shinglejohn is offline  
 
Reply With Quote Quick reply to this message
Old 01-26-2011, 04:21 PM   #14
knelson
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Hudson, WI
Posts: 107
Default


Shinglejohn-

I am brewing this on Sunday. Just wondering about ferm temps. Do you typically ferment at the lower end ~64f of the Whitbread yeast?

Excited to try this as one last dark beer before I move on to the hoppiness for the summer months.

__________________

If you love all things beer... Click here to check out my blog!!!

knelson is offline  
 
Reply With Quote Quick reply to this message
Old 01-26-2011, 05:44 PM   #15
Shinglejohn
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Cleveland
Posts: 482
Liked 11 Times on 8 Posts
Likes Given: 11

Default


The Ambient temperature of my brewroom is right around 64-66 degrees, i try to keep it within that range. When the yeast get hot and heavy, i monitor it and try to keep the temps down.

I usually go two weeks in primary and two in secondary, using the secondary for spice additions. Also, add the cayenne a day after you rack onti the chocolate or it will get burried by the chocolatey yeast cake.

__________________
Shinglejohn is offline  
 
Reply With Quote Quick reply to this message
Old 02-05-2011, 10:26 PM   #16
heiman5
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2009
Location: Ithaca, NY
Posts: 77
Liked 1 Times on 1 Posts

Default


Be careful with the amount of cayenne you use, I followed the cayenne portion exactly and it was like drinking lava, had to pour it all down the drain pretty bummed

__________________
heiman5 is offline  
 
Reply With Quote Quick reply to this message
Old 02-06-2011, 11:48 AM   #17
Shinglejohn
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Cleveland
Posts: 482
Liked 11 Times on 8 Posts
Likes Given: 11

Default


I have made this recipe several times and it has always been mildly spicy, though cayenne powder can vary in scoville units. Also, the heat matures with age, in the same way that most strong flavors associated with beer.

Im sorry you had a bad experience heiman, but you dumped it? did you bottle it and carb it?

Quote:
Originally Posted by Shinglejohn View Post
The spiciness dies down over town but was ever present. So if it comes out a bit hot at first, give it some time.
__________________
Shinglejohn is offline  
 
Reply With Quote Quick reply to this message
Old 02-15-2011, 02:43 AM   #18
mcarb
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Pinole
Posts: 367
Liked 21 Times on 18 Posts
Likes Given: 3

Default


So I brewed this a month or so ago. It was cold so I let it sit in the carboy for a month. I played around with the cayenne so I think I added more than called for.

Regardless, this beer kicks ass. Thanks for the recipe, this is going to be a regular.

__________________
mcarb is offline  
 
Reply With Quote Quick reply to this message
Old 02-15-2011, 02:44 AM   #19
mcarb
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Pinole
Posts: 367
Liked 21 Times on 18 Posts
Likes Given: 3

Default


Oh, and I left out the vanilla.

__________________
mcarb is offline  
 
Reply With Quote Quick reply to this message
Old 02-15-2011, 05:16 PM   #20
Shinglejohn
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Cleveland
Posts: 482
Liked 11 Times on 8 Posts
Likes Given: 11

Default


Nice! Happy to hear it!

__________________
Shinglejohn is offline  
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cayenne-Chocolate Stout... YIKES! spage Recipes/Ingredients 16 01-29-2014 02:44 AM
Question for Cocoa Powder In Porter Brewers HalfPint General Beer Discussion 33 11-18-2012 02:43 PM
Add cayenne pepper to a chocolate stout? kinkothecarp Beginners Beer Brewing Forum 7 02-25-2012 04:57 PM
Cocoa Beans for a Chocolate Porter paulthenurse Recipes/Ingredients 15 08-26-2011 09:57 PM
Question about cocoa in Porter Slipgate Extract Brewing 1 01-18-2010 10:33 PM



Newest Threads

LATEST SPONSOR DEALS