Chocolate Thunder Porter - v1

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Cap'n Jewbeard

Well-Known Member
Joined
Apr 24, 2006
Messages
925
Reaction score
8
Location
Baltimore
Recipe Type
Partial Mash
Yeast
Irish Stout
Yeast Starter
None
Batch Size (Gallons)
5
Original Gravity
1.056
Final Gravity
? (maybe 1.014)
Boiling Time (Minutes)
60
IBU
13.7
Color
Black, a little brown
Primary Fermentation (# of Days & Temp)
7
Secondary Fermentation (# of Days & Temp)
18
Grains:

3.3 lbs light LME
3 lbs light DME
.75 lbs Chocolate Malt
.5 lbs flaked barley

Hops:

1/2 oz Cascade pellets, 60


Extras:

8 oz Baker's chocolate (alkali processed), 40 mins
8 oz lactose, 1/2 cup sugar (Priming)

Notes:

It isn't bad, but it didn't come out how I'd want it in the future. This one was formulated to be a higher-density companion to the Caramel Cream Ale, so that you could float the vanilla on the chocolate and have a black n' white cookie.

Didn't quite work out, or else I didn't pour 'em right.

Next time, I'd try a few things (and when I try them, I'll re-post):
16 oz. chocolate, boiled for 50 min
More hops - not sure what kind, but some flavoring hops might be good
More priming sugar- I was trying to keep the carbing low, but that was a mistake.
 
An idea might be to add some caramunich equal to the .75 of choc grain. It would really add a different character. You may want to add the Bakers Chocolate later in the boil 15 min. I always love to finish a porter with a Saaz 15 min... or a Spalt/Fuggle blend. Just an idea...happy brewing Verm:tank:
 
Ah, thank you sir - can you tell me what caramunich is like? I don't think I've ever used it before...

And yes, I do <heart> Saaz, mightily.
 
The "cara" in cara munich is for caramel. So it is Munich grain that has been kiln to add a caramel flavor. It makes for a very smooth flavor that has a beginning middle and end. The Caramunich also will add head retention and in some of my porters it has added an red hued head. I usually will use the Weyermann Caramunic III.
Happy brewing and better drinking!
Verm
 
You posted that you used Lactose for priming. That may be a bad idea. IIR, lactose is not fermentable at all. The only carbonation you would get is the fermentation of any sugar remaining after your bulk fermentation. I think the lactose is a good call as a flavoring sugar, but ip you are looking to prime, I wouls say use a more conventional method.
 
Does anyone know of any recipes using dried Ancho , Chipotle peppers, and Jalapeño peppers? A guy at a brew shop next to me gave me a recipe. I can't find a few of the ingredients. I thought if I could find some more. I might be able to join some of the recipes. Well any way here is the one he gave me:

the Mole’ Porter add ins were all dropped into the Porter Kit boil at the last 15 minutes. They were:

½ lb of Lactose,
½ of a tin (~4oz) of Hershey’s Special Dark Cocoa,
6 cinnamon sticks,
6 Dried Ancho peppers (rehydrate overnight – pull the stems off and coarse chop),
6 dried Chipotle peppers (same treatment as the Anchos),
1 large Jalapeño pepper with the seeds removed – for a little milder on the heat also remove the ribs – cut into strips,
3 vanilla beans split and scraped or 1 Tbsp. of vanilla bean paste,
1 nutmeg shaved into the pot
6-8 oz of oven toasted pumpkin seeds (should be able to find them at Kroeger near the dried peppers, spread out on a cookie sheet and toast at 250-275F for 30-45min. check and stir frequently, some ovens are hotter than others.

At knock out all of this needs to make it into the primary with the wort.

At the end of 4-5 days in the primary rack it to a secondary to finish the ferment.

You can also add a little Pectic enzyme to the secondary to get the finer particles of pepper pulp to settle out.
 

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