Spice, Herb, or Vegetable Beer Chocolate Honey Porter

Style: Robust Porter
Type: Specialty Grain
Volume: 5 Gallons
Color: 34 SRM

Chocolate Honey Porter

Ingredients:
3.3# Light DME (Briess)
3.3# Dark DME (Briess)

14oz Chocolate Malt [British]
8oz Roasted Barley
8oz Honey Malt
4oz Victory Malt (biscuit) [Briess]
4oz Biscuit [Dingmans]
2oz Carapils

1.5# Orange Blossom Honey

1oz Casscade
1oz Willamette

Additional
2 Vanilla Beans
Irish Moss
Yeast Nutrients

Procedure

Steep All Grains @ 168F for 30minutes

Boil 60 minutes
3.3# Light DME
.5oz Willamette

Boil 45 minutes
1oz Casscade

Boil 20 Minutes
.5oz Willamette

Boil 15 Minutes
3.3# Dark DME
1 tsp. Irish Moss

Boil 5 Minutes
1 Vanilla Bean
(other bean goes into the primary once racked)

Flameout
1.5# Orange Blossom Honey
dash of Yeast Nutrients [super ferment]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Primary: 14-21 days
Prime with a little more Orange Blossom Honey
Bottle, and wait 4 weeks!!

Have you had this one yet? I'm excited to hear how it turns out!

Any updates on the process. What did you mean prime with a lil more honey? How much and how did you add it?

Roger, it is Delicious !

& Richlong , it really depends on how much carbonation you desire in your brew.
personally for a robust porter like this i shoot for low\medium carbonation~

I added 5/8 cups honey into a half cup of boiling water and desolved it by stirring rapidly~ I then dumped this honey mixture into my botteling bucket and gave it a swirl ~


I suggest yinz try this one out!

Thanks for sharing! I'm putting this recipe in the hopper for future use

I just bottled a batch of Milk Chocolate Porter using the following recipe. Since I have a 22 quart BK, I decided to cut back 2 pounds on the grain bill, and add 1 pound LME for balance.

4# two row
4# Marris Otter
1# LME
3# Chocolate Malt
1 oz Cascade hops
4 oz priming sugar
Adjuncts:
6 oz Roasted Cocoa nibs
3 Tablespoons Pure Vanilla (or to taste)
8oz Lactose (or to taste)

Mash @152 for 90 minutes, and recirculate wort until clear.
Sparge with 180F water for thirty minutes

Bring water to a full boil, turn of heat, add DME stir until malt is dissolved and turn heat back on.
Boil for 90 minutes, add hops at beginning of boil
When temp is below 70F pitch yeast
Leave in primary for two weeks (or more)
Rack to secondary, and add 6 oz of roasted, chopped, chocolate nibs that have been soaking in 375ml of vodka for 1 week
Leave in secondary for at least 2 weeks. I left my nibs in for 3 weeks, and not only was the aroma of chocolate completely there, but the flavor was really nice and evident. I can't wait to see what the beer will be like in three weeks, and then three months.
Ya, right, like it would last that long!

MindenMan said:

I just bottled a batch of Milk Chocolate Porter using the following recipe. Since I have a 22 quart BK, I decided to cut back 2 pounds on the grain bill, and add 1 pound LME for balance.

4# two row
4# Marris Otter
1# LME
3# Chocolate Malt
1 oz Cascade hops
4 oz priming sugar
Adjuncts:
6 oz Roasted Cocoa nibs
3 Tablespoons Pure Vanilla (or to taste)
8oz Lactose (or to taste)

Mash @152 for 90 minutes, and recirculate wort until clear.
Sparge with 180F water for thirty minutes

Bring water to a full boil, turn of heat, add DME stir until malt is dissolved and turn heat back on.
Boil for 90 minutes, add hops at beginning of boil
When temp is below 70F pitch yeast
Leave in primary for two weeks (or more)
Rack to secondary, and add 6 oz of roasted, chopped, chocolate nibs that have been soaking in 375ml of vodka for 1 week
Leave in secondary for at least 2 weeks. I left my nibs in for 3 weeks, and not only was the aroma of chocolate completely there, but the flavor was really nice and evident. I can't wait to see what the beer will be like in three weeks, and then three months.
Ya, right, like it would last that long!

Click to expand...

That recipe looks good man!!!
I have an oatmeal stout in primary right now and i just found out about this vodka soaking thing; im thinking about adding cocoa nibs to the secondary and leave it for two weeks, then bottle and leave for another 2 weeks. Do you think i will get a nice chocolate flavor ?

Just curious as to what the flavor would be if I added 4oz of nibs to the secondary with the malts being 8oz carapils, 8oz black malt, and 6lbs dark LME.

Thank you very much for your help!

Romulan42 said:

Style: Robust Porter
Type: Specialty Grain
Volume: 5 Gallons
Color: 34 SRM

Chocolate Honey Porter

Ingredients:
3.3# Light DME (Briess)
3.3# Dark DME (Briess)

14oz Chocolate Malt [British]
8oz Roasted Barley
8oz Honey Malt
4oz Victory Malt (biscuit) [Briess]
4oz Biscuit [Dingmans]
2oz Carapils

1.5# Orange Blossom Honey

1oz Casscade
1oz Willamette

Additional
2 Vanilla Beans
Irish Moss
Yeast Nutrients

Procedure

Steep All Grains @ 168F for 30minutes

Boil 60 minutes
3.3# Light DME
.5oz Willamette

Boil 45 minutes
1oz Casscade

Boil 20 Minutes
.5oz Willamette

Boil 15 Minutes
3.3# Dark DME
1 tsp. Irish Moss

Boil 5 Minutes
1 Vanilla Bean
(other bean goes into the primary once racked)

Flameout
1.5# Orange Blossom Honey
dash of Yeast Nutrients [super ferment]
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Primary: 14-21 days
Prime with a little more Orange Blossom Honey
Bottle, and wait 4 weeks!!

Click to expand...

I like the recipe, It doesn't look hard at all but does look tasty. Roughly what are the Ibu s in general?

Do you have a allgrain version?

I've made this beer a couple times with out the honey and added cocoa nibs it is awesome


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