Anyone have a Chocolate Porter recipe - Home Brew Forums
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Old 11-16-2010, 01:56 AM   #1
JasonToews
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Jun 2010
Abbotsford BC
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I would like to brew a porter with a well balanced chocolate flavor. I looked through the recipes on here and didnt really find what i was looking for. Any help would be much appreciated.

Cheers

Jason
Vancouver BC Canada



 
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Old 11-16-2010, 05:44 AM   #2

Look for OhioBrutus's Edmund Fitzgerald clone. It's an amazing porter. You could just add 10-12oz of bakers chocolate to the boil in the last 5 minutes and it'd turn out great. You may want to add .5lb of lactose to the recipe also.


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Old 11-16-2010, 09:10 AM   #3
MetallHed
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Jun 2010
Chippewa Falls, Wisconsin
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I have this fermenting right now.. samples taste fantastic!

It's a partial mash..

2 lbs - 2 row (Rahr)
1 lbs - Flaked Wheat
1 lbs - Chocolate Wheat
.5 lbs - Caramel Wheat
6 lbs - Wheat LME

1 oz Summit - 60 mins.
0.5 oz Ahtanum - 10 mins.
0.5 oz Amarillo - 10 mins.
0.5 oz Ahtanum - 0 mins.
0.5 oz Amarillo - 0 mins.

OG - 1.062
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Old 11-17-2010, 07:27 AM   #4
mrkeeg
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Mar 2005
Sundre, AB
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Not the be-all-end-all, but this one got really good reviews from my friends. Plagiarize as you see fit!

9lbs 2 row
1lb wheat malt
1.5 lb biscuit (kiln amber)
.5lb chocolate malt
.5lb crystal 120
.5lb crystal 70-80
.5 crystal 30
.5 flaked oats

1oz centennial 10% @60
.8oz fuggle 5.2% @30

Windsor dry yeast.

Now, the real win here was getting a great chocolate flavour and aroma. I didn't want to boil the chocolate and extract too much bitterness, but I wanted to get more out of it than just adding it to the secondary...

So after primary fermentation, I added about 150 g of cocoa powder to boiling water, stirred it to create a goopy paste, added that to the secondary, then actually warmed the secondary to about 25 C for a day.

I don't know if that was neccessary, but got great (not overbearing) chocolate flavour and taste without using an extract and without it being bitter or harsh.

There are plenty of other threads dealing with how to best use chocolate, too.

 
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Old 11-17-2010, 12:58 PM   #5
biochemedic
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You can obviously get chocolate flavors from various specialty grain combos, but I also like the idea of using cocoa powder directly. I haven't done it in a porter, but I did a stout with chocolate/cinnamon/chipotles -- 8 oz of unsweetened hershey's cocoa powder at flameout gave a really nice, noticeable but not overwhelming chocolate component to the flavor
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Old 11-17-2010, 03:07 PM   #6
wyzazz
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Aug 2009
Atwater, OH
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Jamil's Chocolate Hazelnut Porter is FANTASTIC! Omit the Hazelnut Extract if you don't want that in your brew.

15-A Porter, Robust Porter

Min OG: 1.050 Max OG: 1.065
Min IBU: 25 Max IBU: 45
Min Clr: 30 Max Clr: 90 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 15.00
Anticipated OG: 1.064 Plato: 15.67
Anticipated SRM: 37.1
Anticipated IBU: 36.3
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 7.06 Gal
Pre-Boil Gravity: 1.054 SG 13.43 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
66.7 10.00 lbs. Pale Malt - Crisp Marris Otte Great Britain 1.038 3
3.3 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
10.0 1.50 lbs. Munich Malt Germany 1.037 8
3.3 0.50 lbs. Crystal 60L America 1.034 60
6.7 1.00 lbs. Crystal 40L America 1.034 40
3.3 0.50 lbs. Black Patent Malt America 1.028 525
3.3 0.50 lbs. Chocolate Malt America 1.029 350
3.3 0.50 lbs. Chocolate Malt - Light Great Britain 1.034 200

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Goldings - E.K. Pellet 5.60 32.2 60 min.
0.70 oz. Fuggle Pellet 5.70 4.1 15 min.
0.50 oz. Goldings - E.K. Pellet 5.60 0.0 0 min.
0.50 oz. Fuggle Pellet 5.70 0.0 0 min.


Yeast
-----

White Labs WLP001 California Ale
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Old 11-18-2010, 01:32 AM   #7
JasonToews
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Jun 2010
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thanks for the help guys!

 
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Old 12-21-2011, 10:32 PM   #8
Dhruv6911
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Nov 2008
Orange County, California
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Just curious, with the hop addition with 0 minute boil time, does that mean dry hopped?

Thanks

 
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Old 12-21-2011, 10:39 PM   #9
david_42
 
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No, dry hopping is done after the fermentation is done. 0 minutes is a flame-out add.
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Old 12-23-2011, 06:31 PM   #10
gkal1964
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Nov 2010
Medina, OH
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For what it's worth, I've brewed Jamil's brown porter from brewing classic styles a couple of times and it has a lot of chocolate flavor. It is also a really good porter. The recipe should be available online, i'm not sure if I can post it here.



 
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