Here is one you may want to try: :cross:
DCHS [Dark Chocolate Honey Smoked] Porter
Author: Otis Lamb, March 13, 2013
NOTES:
Brew Method: Extract
Style Name: Baltic Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermenter volume)
Boil Size: 3 gallons
Efficiency: 35% (steeping grains only)
STATS:
Original Gravity: 1.077
Final Gravity: 1.012
ABV (standard): 8.63%
IBU (tinseth): 21.48
SRM (morey): 29.78
FERMENTABLES:
1.25 lb Dark Dry Malt Extract Type: DME (8.8%)
6.00 lb Amber Liquid Malt Extract Type: LME (42.1%)
1.50 lb Clover Honey (Second Ferment) Type: Syrup (10.5%)
1.00 lb Brown Sugar Type: Powder (7%)
STEEPING GRAINS:
1.00 lb American - Carapils (Dextrine Malt) Type: Cracked (7%)
1.00 lb American - Caramel / Crystal 75L Type: Cracked (7%)
1.00 lb American Munich Malt - 60L Type: Cracked (7%)
0.50 lb American Chocolate Malt Type: Cracked (3.5%)
1.00 lb American - Smoked Malt Type: Cracked (7%)
HOPS:
1.00 oz Perle Boil for 60 min Type: Pellet, (AA 8.2, IBU: 17.15)
0.50 oz Willamette Boil for 15 min Type: Pellet, (AA 4.5, IBU: 2.33)
1.00 oz Mount Hood Boil for 5 min Type: Pellet, (AA 4.8, IBU: 2)
OTHER INGREDIENTS:
1 tsp Irish Moss, Boil for 15 min Type: Fining
YEAST:
1 Vile White Labs - Super High Gravity Ale Yeast WLP099 Type: Liquid
Fermentation Temp: 70 F
PRIMING:
6.00 oz Corn Sugar (¾ Cup) Type: Powder
INSTRUCTIONS:
1. Remove the YEAST from refrigeration and allow to come to room temperature (no less than 3 hours).
2. Bring 3 gallons of WATER to a steep (~170°).
3. Put the grains (CHOCOLATE, CRYSTAL, DEXTRINE, MUNICH, SMOKED) in a large grain bag. Steep the grain bag for 30 minutes. Remove the grain bag.
4. Bring water to a rolling boil. Add the fermentables (DME, LME, BROWN SUGAR).
5. Put the bittering hops (PERLE) in a small hops bag. Add the bittering hops bag and boil for 60 min.
6. Put the aroma hops (WILLAMETTE) in a small hops bag. At the 45 min mark, add the aroma hops bag and fining (IRISH MOSS) and continue to boil for 15 min.
7. Put the aroma hops (MOUNT HOOD) in a small hops bag. At the 55 min mark, add the aroma hops bag and continue to boil for 5 min.
8. At the end of the 60 min, remove the hop bags and cool the wort as quickly as possible (ice water tub) to 70°. Put the wort in a 6.5 gallon carboy. Add sufficient filtered water to bring the total to 5 gallons. Remove enough wort to conduct a OG (Original Gravity) hydrometer reading. Record hydrometer readings. Aerate the wort by swirling the carboy. Pitch the yeast. Add the air lock and store the wort in a cool (60°-70°) area for primary fermentation. Watch primary fermenting beer to ensure no blow off.
9. After the beer has reach high kraeusen (vigorous fermentation - airlock bubbles longer than 1 min apart [~4 days]), it is time to transfer beer to secondary fermenter (6 gallon carboy). In a small pot, pasteurize HONEY. Using equal parts honey and water bring honey solution to a temperature less than 180° for 30 minutes. Turn heat off and allow to cool. Add the honey water solution to the carboy prior to adding the beer, this will allow for incorporation. Remove enough beer to conduct a hydrometer reading. Record hydrometer readings. Top off the secondary fermenter to within 2-3 inches of the top. Add airlock and allow for complete fermentation.
10. After 7 days, remove enough beer to conduct a FG (Final Gravity) hydrometer reading. Record hydrometer readings. Once the hydrometer readings show no change for 3 days in a row, it is time to bottle.
11. Transfer the beer to a bottling bucket. Add PRIMING SUGAR. Bottle beer and wait 2 weeks, or longer. Open a beer and enjoy.
DCHS [Dark Chocolate Honey Smoked] Porter
Author: Otis Lamb, March 13, 2013
NOTES:
Brew Method: Extract
Style Name: Baltic Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermenter volume)
Boil Size: 3 gallons
Efficiency: 35% (steeping grains only)
STATS:
Original Gravity: 1.077
Final Gravity: 1.012
ABV (standard): 8.63%
IBU (tinseth): 21.48
SRM (morey): 29.78
FERMENTABLES:
1.25 lb Dark Dry Malt Extract Type: DME (8.8%)
6.00 lb Amber Liquid Malt Extract Type: LME (42.1%)
1.50 lb Clover Honey (Second Ferment) Type: Syrup (10.5%)
1.00 lb Brown Sugar Type: Powder (7%)
STEEPING GRAINS:
1.00 lb American - Carapils (Dextrine Malt) Type: Cracked (7%)
1.00 lb American - Caramel / Crystal 75L Type: Cracked (7%)
1.00 lb American Munich Malt - 60L Type: Cracked (7%)
0.50 lb American Chocolate Malt Type: Cracked (3.5%)
1.00 lb American - Smoked Malt Type: Cracked (7%)
HOPS:
1.00 oz Perle Boil for 60 min Type: Pellet, (AA 8.2, IBU: 17.15)
0.50 oz Willamette Boil for 15 min Type: Pellet, (AA 4.5, IBU: 2.33)
1.00 oz Mount Hood Boil for 5 min Type: Pellet, (AA 4.8, IBU: 2)
OTHER INGREDIENTS:
1 tsp Irish Moss, Boil for 15 min Type: Fining
YEAST:
1 Vile White Labs - Super High Gravity Ale Yeast WLP099 Type: Liquid
Fermentation Temp: 70 F
PRIMING:
6.00 oz Corn Sugar (¾ Cup) Type: Powder
INSTRUCTIONS:
1. Remove the YEAST from refrigeration and allow to come to room temperature (no less than 3 hours).
2. Bring 3 gallons of WATER to a steep (~170°).
3. Put the grains (CHOCOLATE, CRYSTAL, DEXTRINE, MUNICH, SMOKED) in a large grain bag. Steep the grain bag for 30 minutes. Remove the grain bag.
4. Bring water to a rolling boil. Add the fermentables (DME, LME, BROWN SUGAR).
5. Put the bittering hops (PERLE) in a small hops bag. Add the bittering hops bag and boil for 60 min.
6. Put the aroma hops (WILLAMETTE) in a small hops bag. At the 45 min mark, add the aroma hops bag and fining (IRISH MOSS) and continue to boil for 15 min.
7. Put the aroma hops (MOUNT HOOD) in a small hops bag. At the 55 min mark, add the aroma hops bag and continue to boil for 5 min.
8. At the end of the 60 min, remove the hop bags and cool the wort as quickly as possible (ice water tub) to 70°. Put the wort in a 6.5 gallon carboy. Add sufficient filtered water to bring the total to 5 gallons. Remove enough wort to conduct a OG (Original Gravity) hydrometer reading. Record hydrometer readings. Aerate the wort by swirling the carboy. Pitch the yeast. Add the air lock and store the wort in a cool (60°-70°) area for primary fermentation. Watch primary fermenting beer to ensure no blow off.
9. After the beer has reach high kraeusen (vigorous fermentation - airlock bubbles longer than 1 min apart [~4 days]), it is time to transfer beer to secondary fermenter (6 gallon carboy). In a small pot, pasteurize HONEY. Using equal parts honey and water bring honey solution to a temperature less than 180° for 30 minutes. Turn heat off and allow to cool. Add the honey water solution to the carboy prior to adding the beer, this will allow for incorporation. Remove enough beer to conduct a hydrometer reading. Record hydrometer readings. Top off the secondary fermenter to within 2-3 inches of the top. Add airlock and allow for complete fermentation.
10. After 7 days, remove enough beer to conduct a FG (Final Gravity) hydrometer reading. Record hydrometer readings. Once the hydrometer readings show no change for 3 days in a row, it is time to bottle.
11. Transfer the beer to a bottling bucket. Add PRIMING SUGAR. Bottle beer and wait 2 weeks, or longer. Open a beer and enjoy.
