BNVince
Well-Known Member
Here is the recipe I'm going to be using for a chocolate porter that I plan to brew this weekend:
3 Gallon Boil
6lb Extra Light DME
1lb Light DME
1lb Crystal 60L
.5lb Chocolate Malt 300L
.5lb Chocolate Malt 450L
.25lb Carapils
3oz Fuggles Pellets (60 Minutes)
1tsp Irish Moss (15 Minutes)
.5lb Cocoa Powder (Flameout)
Nottingham Dry Yeast
The numbers in beer smith come out to around this:
1.062 OG
1.015 FG
28 IBU
35 SRM
So I have a few questions. First off, I've never used a dry yeast before. From what I've read here, simply aerating the wort and pitching the packet of dry yeast will do the trick. Right?
In terms of steeping the grains, what would you suggest for water volume? Obviously this will be a steep with 2.25lb of grains. Should I use 3 gallons of water for the steep and then sparge/rinse the grains afterwards to get back to 3 gallons from all the water the grains sucked up?
Now I've seen a lot of porter recipes with a very small amount (1 or 2 oz) of roasted barley added. Would you suggest using some in this recipe? Will it really give any significant flavor using such a small amount or simply add to the SRM?
Finally, and this may be an extremely dumb question, would straining the wort take away from the cocoa powder at all? For some reason, I'm nervous that the cocoa powder may attach itself to the hops and be filtered out during the straining. Should I even worry about this?
Thanks in advance.
3 Gallon Boil
6lb Extra Light DME
1lb Light DME
1lb Crystal 60L
.5lb Chocolate Malt 300L
.5lb Chocolate Malt 450L
.25lb Carapils
3oz Fuggles Pellets (60 Minutes)
1tsp Irish Moss (15 Minutes)
.5lb Cocoa Powder (Flameout)
Nottingham Dry Yeast
The numbers in beer smith come out to around this:
1.062 OG
1.015 FG
28 IBU
35 SRM
So I have a few questions. First off, I've never used a dry yeast before. From what I've read here, simply aerating the wort and pitching the packet of dry yeast will do the trick. Right?
In terms of steeping the grains, what would you suggest for water volume? Obviously this will be a steep with 2.25lb of grains. Should I use 3 gallons of water for the steep and then sparge/rinse the grains afterwards to get back to 3 gallons from all the water the grains sucked up?
Now I've seen a lot of porter recipes with a very small amount (1 or 2 oz) of roasted barley added. Would you suggest using some in this recipe? Will it really give any significant flavor using such a small amount or simply add to the SRM?
Finally, and this may be an extremely dumb question, would straining the wort take away from the cocoa powder at all? For some reason, I'm nervous that the cocoa powder may attach itself to the hops and be filtered out during the straining. Should I even worry about this?
Thanks in advance.