Since this was just released not too long ago, I was able to get a few bombers from whole foods. The store only got one case. Since I love the regular porter, it has peaked my interest even though I haven't had any of the previous anniversary brews. Since I don't think I'll be able to acquire more of it, I'd like to let it age for a year and compare my clone to the real thing. I'll obviously be sampling my version along the way. I don't want to try the real deal until it's aged for a year though, so I'm blindly creating a clone of something I haven't tasted.
So far based on the regular porter recipe from CYBI and the "recipe" for the XXII version as well as the info on the XXIII from Deschutes website, I've put together a recipe. All criticism is very welcome! Here's what I have so far.
BTW, due to equipment size, I'll actually be scaling this to a 3 gallon batch this attempt.
Type: All Grain
Batch Size: 6.00 gal
Boil Time: 120 min
Brewhouse Efficiency: 65.0
Amount Item Type % or IBU
21.16 lb Pale Malt (2 Row) US (2.0 SRM) Grain 78.3 %
2.78 lb Wheat Malt, Ger (2.0 SRM) Grain 10.3 %
1.40 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 5.2 %
0.84 lb Chocolate Malt (350.0 SRM) Grain 3.1 %
0.84 lb Chocolate Wheat Malt (400.0 SRM) Grain 3.1 %
1.20 oz Nugget [13.00%] (60 min) Hops 48.6 IBU (supposed to be millennium)
0.50 oz Cascade [5.50%] (30 min) Hops 4.4 IBU
0.50 oz Tettnang [4.50%] (5 min) Hops 1.2 IBU
2 Pkgs English Ale (White Labs #WLP002) [Starter 2000 ml] Yeast-Ale
Est Original Gravity: 1.106 SG
Est Final Gravity: 1.024 SG
Estimated Alcohol by Vol: 10.8 %
Bitterness: 54.1 IBU
Est Color: 42.4 SRM
Mash Name: Mash Total Grain Weight: 27.02 lb
Protein rest: Add 43 qts of water at 136 F 130.0 F 10 min
Mash: Heat to 150.0 F over 2 min 150.0 F 60 min (Maybe 90 mins at 148F to get FG to 1.024?)
Mashout: Heat to 168.0 F over 2 min 168.0 F 10 min
(I'll be doing BIAB, so sparge will be a rinse in a separate pot and mash temp will be raised with a heat stick)
I'll likely be using washed Pacman yeast for this and fermenting at 62F for 21 days before racking to secondary for additions.
Here's where I need HELP!
I need to rack it onto cocoa nibs, oak cubes (thinking bourbon soaked), orange zest, and Pasilla Negra chiles! I don't know where to begin with amounts and methods for doing this...so I just pulled some numbers out of my ass
My guess/plan is to use 1lb of cocoa nibs, 2 sliced chiles (they are relatively mild in heat and the chile is just hinted in the beer), the zest from 3 oranges, and 1.5oz of oak cubes soaked in bourbon for 2 weeks (I'll pour the bourbon in as well)
So now the method for these additions. I'm not sure whether to just dump the cocoa into the carboy or whether to use a sac for easy removal.
I was considering putting the oak cubes, orange zest, and chile together in a mason jar with bourbon for 2 weeks to sanitize before dumping it all in. Is this a good idea? Otherwise, I will just scrub the oranges and chiles before cutting them and hope for no infections or off flavors. I'll secondary on these additions for 3 to 4 weeks before bottling.
Thanks for the help! This is next weeks project.