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Old 11-26-2011, 06:35 PM   #1
Aug 2011
Posts: 57
Liked 13 Times on 13 Posts

well as i slowly move to all grain im messing with some of my extract brews a little more.

heres what im doing for a mocha porter. based loosely off of a robust porter recipe.

mocha porter
12-B Robust Porter

Size: 5.0*gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 198.22*kcal per 12.0*fl oz

Original Gravity: 1.059 (1.048 - 1.065)
Terminal Gravity: 1.015 (1.012 - 1.016)
Color: 28.71 (22.0 - 35.0)
Alcohol: 5.86% (4.8% - 6.5%)
Bitterness: 30.0 (25.0 - 50.0)

6*lb CBW® Pilsen Light Liquid (Malt Extract)
1*lb Lactose
.25*lb British Black Patent
.5*lb Caramel Malt 40L
.5*lb Caramel Malt 60L
1*lb Chocolate Malt
1.0*oz Northern Brewer (8.0%) - added during boil, boiled 60*m

ill bee steeping all grains @150F for 45mins.

LME and Lactose will be late addittions to get the most out of the NB hops. LME at 15min, lactose at 5min boil.

plan will be to add 10.5oz Lindt 90% cocoa at flame out.

adding 8oz course ground Fogbuster Coffee Beans cold pressed, into the secondary fermenter after 2 weeks.

hoping i come out with a nice creamy chocolately esspesso stregnth brew.

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Old 11-26-2011, 08:55 PM   #2
Double_D's Avatar
Feb 2011
Las Vegas, Nevada
Posts: 1,945
Liked 203 Times on 149 Posts

I'd add the cocoa later, after primary fermentation but it all looks good.

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