Chocolate Porter - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Chocolate Porter

Reply
 
Thread Tools
Old 11-23-2007, 02:37 PM   #1
BNVince
Recipes 
 
Jul 2007
Linwood, NJ
Posts: 282
Liked 2 Times on 1 Posts



Here is the recipe I'm going to be using for a chocolate porter that I plan to brew this weekend:

3 Gallon Boil

6lb Extra Light DME
1lb Light DME
1lb Crystal 60L
.5lb Chocolate Malt 300L
.5lb Chocolate Malt 450L
.25lb Carapils
3oz Fuggles Pellets (60 Minutes)
1tsp Irish Moss (15 Minutes)
.5lb Cocoa Powder (Flameout)
Nottingham Dry Yeast


The numbers in beer smith come out to around this:

1.062 OG
1.015 FG
28 IBU
35 SRM


So I have a few questions. First off, I've never used a dry yeast before. From what I've read here, simply aerating the wort and pitching the packet of dry yeast will do the trick. Right?

In terms of steeping the grains, what would you suggest for water volume? Obviously this will be a steep with 2.25lb of grains. Should I use 3 gallons of water for the steep and then sparge/rinse the grains afterwards to get back to 3 gallons from all the water the grains sucked up?

Now I've seen a lot of porter recipes with a very small amount (1 or 2 oz) of roasted barley added. Would you suggest using some in this recipe? Will it really give any significant flavor using such a small amount or simply add to the SRM?

Finally, and this may be an extremely dumb question, would straining the wort take away from the cocoa powder at all? For some reason, I'm nervous that the cocoa powder may attach itself to the hops and be filtered out during the straining. Should I even worry about this?

Thanks in advance.

 
Reply With Quote
Old 11-23-2007, 03:26 PM   #2
david_42
 
david_42's Avatar
Recipes 
 
Oct 2005
Oak Grove, Oregon, USA
Posts: 25,595
Liked 152 Times on 143 Posts


Nottingham works better if you rehydrate first, but you can just pitch it.
2 pounds of grain won't absorb much water.
The roasted barley will give you a flavor note besides chocolate.
The cocoa power may settle out, but the particles are too small for a strainer.
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

 
Reply With Quote
Old 11-28-2007, 03:09 AM   #3
BNVince
Recipes 
 
Jul 2007
Linwood, NJ
Posts: 282
Liked 2 Times on 1 Posts


I just brewed this tonight. The O.G. was 1.080! I'm sitting here wondering what the hell happened. All I can think of is that the Munton's DME has a better yield than beersmith says. Either way, I'm kind of bummed.

Either that or my hydrometer is busted.


 
Reply With Quote
Old 11-28-2007, 03:40 PM   #4
Joker
 
Joker's Avatar
Recipes 
 
Nov 2007
Orygun
Posts: 1,953
Liked 33 Times on 30 Posts


Why are you bummed?

What temp did you take the reading at?

 
Reply With Quote
Old 11-28-2007, 05:02 PM   #5
BNVince
Recipes 
 
Jul 2007
Linwood, NJ
Posts: 282
Liked 2 Times on 1 Posts


It was at 73 I believe. I've been getting a consistently higher OG on my last three batches.

 
Reply With Quote
Old 11-28-2007, 05:13 PM   #6
rod
beer -just brew it
HBT_SUPPORTER.png
 
rod's Avatar
Recipes 
 
Dec 2005
brantford,ontario
Posts: 1,216
Liked 2 Times on 2 Posts


until the cocoa powder settles out it will skew your hydrometer reading
__________________
simplified signature:
beer, wine, cheese in various stages of production

 
Reply With Quote
Old 11-28-2007, 05:15 PM   #7
Joker
 
Joker's Avatar
Recipes 
 
Nov 2007
Orygun
Posts: 1,953
Liked 33 Times on 30 Posts


Beersmith called for a 1.062 and you got 1.080 so you got more then was expected. If you are typically getting an OG higher then 1.080 you must be making some very big brews.

 
Reply With Quote
Old 11-28-2007, 05:19 PM   #8
BNVince
Recipes 
 
Jul 2007
Linwood, NJ
Posts: 282
Liked 2 Times on 1 Posts


Quote:
Originally Posted by rod
until the cocoa powder settles out it will skew your hydrometer reading
That's interesting. I was under the impression that cocoa powder contained no fermentable sugars.

 
Reply With Quote
Old 11-28-2007, 05:45 PM   #9
rod
beer -just brew it
HBT_SUPPORTER.png
 
rod's Avatar
Recipes 
 
Dec 2005
brantford,ontario
Posts: 1,216
Liked 2 Times on 2 Posts


no fermentable sugars but it "thickens" up the liquid which skews the reading
__________________
simplified signature:
beer, wine, cheese in various stages of production

 
Reply With Quote
Old 11-28-2007, 05:50 PM   #10
BNVince
Recipes 
 
Jul 2007
Linwood, NJ
Posts: 282
Liked 2 Times on 1 Posts


Quote:
Originally Posted by rod
no fermentable sugars but it "thickens" up the liquid which skews the reading
Hmmm...well is there any way to figure out what the correct OG would be?

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Chocolate Rye Porter jacksonbrown Recipes/Ingredients 7 03-12-2010 02:27 PM
Chocolate Porter dwktr Recipes/Ingredients 2 09-26-2009 01:38 AM
lactose in a chocolate porter? JLem Beginners Beer Brewing Forum 4 05-01-2009 07:40 PM
Chocolate porter very bitter - why? xxdcmast Beginners Beer Brewing Forum 9 02-17-2009 12:13 PM
chocolate pomegranate porter shmoo Recipes/Ingredients 5 01-12-2009 10:09 PM


Forum Jump