Recipe Help

[jtupper]

OK, So Im Trying this again....with some changes....

I want to do a winter beer, but I want to stray from the typical nutmeg and cinnamon areas. I also am not a fan of the typical bitterness of stouts and don't currently have the equipment for AG. So I'm thinking of a chocolate raspberry porter.



CHOCO-RASP PORTER
Extract Brew
OG - 1.050 IBU - 26.2
FG - 1.013 SRM - 28.2
ABV - 4.85
5 gallon batch
3 gallon boil

Ingredients:
Briess Traditional Dark Dry Extract................5 lbs
Crisp Pale Chocolate Malt............................ .5 lbs

Target, German Pellets
.75 oz @ 60 mins

Kent Goldings, UK Pellets
.5 oz @ 15 mins

Raspberry Flavoring 3 oz
(may substitute fresh)
Belgian Cocoa Powder 1 oz
(at keg/bottle)

Wyeast Labs British Ale II 1335


As this is my first recipe build, I'm looking for any feedback anyone has. I need to get this going as I would like to age this for a while to have ready in November-December.

Thanks for everything in advance

 

[Pappers_]

Hi JT. Looks delicious! I can't say I've brewed a beer exactly like this before, but here are some thoughts:

1. Instead of the dark DME, I always prefer to use as light a DME as possible and then add color and flavoring through steeping grains. The idea behind that is that we don't know what's in the dark DME, in what proportions and have no control over it. So, if you don't want the roasted barley flavor of a stout (which is what I think you probably mean when you say bitterness), then you can make sure you don't use any roasted barley in your recipe. But, there maybe some of it in your dark DME.

So, you might consider using light or extra light DME instead of the dark DME, and adding some other steeping grains to the chocolate malt. Perhaps some de-bittered roasted barley. Also, I would considering adding some caramel or crystal malt to this, maybe a 60L or 80L.

2. Rather than raspberry flavoring (which is probably extract, I suppose), you could rack the beer onto some raspberry puree in secondary. It will kick off another fermentation as the yeasties attack the fruit sugar, but you will be left with an undertone of raspberry flavor and tartness. I use fruit purees from my LHBS - they are sold in large cans and made by Oregon Fruits.

3. adding cocoa powder at kegging or bottling seems unusual to me, but I can't say I've ever tried it - I would do some research on this, make sure others have done this with success, or test it on a bottle or two first - this might be a great technique, but I'm wary of it.

Good luck!

 

[jtupper]

@Pappers; Thank you for the response...Its been hell getting someone to comment on this recipe.... I have found a spec sheet analysis of the DME at the following location:

Briess DME PDF

It shows the Caramel in there? Do you think this is ok or should I still change the recipe a bit? I will look into the cocoa thank you for your recomendation...And I think I might go with some frozen berries as a better taste but cheaper than the purees I have found.

Thanks Again Cheers

 

[jtupper]

Does this seem Better?

CHOCO-RASP PORTER
Extract Brew
OG - 1.051 IBU - 25.9
FG - 1.013 SRM - 24.73
ABV - 4.98
5 gallon batch
3 gallon boil

Ingredients:
Briess Golden Light Dry Extract................ 5 lbs
Crisp Pale Chocolate Malt....................... .5 lbs
Briess 2-row Caramel 60°L....................... .5lbs
De-Bittered Black.................................. .5lbs


Target, German Pellets
.75 oz @ 60 mins

Kent Goldings, UK Pellets
.5 oz @ 15 mins

Raspberry Flavoring 3 oz
(may substitute fresh)
Belgian Cocoa Powder 3 oz
(Last 5min of Boil)


Wyeast Labs British Ale II 1335


One More Question:

Will I need to add Lactose to balance out the Cocoa?

 

[Pappers_]

I think it looks good! As for the lactose, it will raise your FG - so you need to decide if you want a sweeter, heavier beer. I'm not sure about balancing the cocoa - I think I wouldn't add it, but it really depends on what you want. I think this looks like a really interesting beer!

 

[jtupper]

I hope by interesting you mean good? lol I'm a little nervous on this one as it is my first build and with the cocoa and berries it seems it could be an expensive brew, but one I can call my own That's the best!


What would be my procedure here with the grains?

How much water do I steep in - 3 Gal or the 1.5 qt per lb rule?

Place all the specialty grains in a bag and steep at 150 for 45 min
Increase Heat
Add DME and 1st Hop
Second Hopping @ 15left
Cocoa @ 5left

Does this seem right?

 

[Pappers_]

That looks like a good extract with steeping grains process! Steeping the grains in the volume of water you will be boiling is fine. You probably don't need to steep for 45 minutes, 30 should be good. FYI, if you can't find debittered black, you could also use Carafa, which will add color but not much roastiness.

And yes, I meant good. One of the great things about homebrewing is experimenting, trying new things, ingredient combinations, and flavor. I think this looks like an interesting and good beer, one that appeals to me.

 

[jtupper]

Well your more than welcome to give it a try as well....if we both make it we should be able to perfect it much better and faster....It always helps to have an experienced brewer to help..

Thanks again

 

[jtupper]

Just an update. I will be brewing this Sunday but have decided to brew all grain. The extract will me changed into 8.5# American 2-row and everythis is as originally written. I will post back when the brewday is complete and let you know how everything goes. Thanks everyone for your input

 

[Bob]

For the record, you needn't fear using extracts other than Light. The wise brewer is conscious of every ingredient, including his extracts.

The dangers of using extracts other than light are simply these:

1. Not every extract is the same. The formulations differ from manufacturer to manufacturer. Thus, Briess Dark is different than Muntons Dark. They will make different beers. So you should note in your brewing log which darker extract you use.

2. If the manufacturer ever changes the formulation, you're at their mercy.

That's it, really. Otherwise, you're good to go. If you like the flavors darker extracts provide, there's no reason whatsoever not to use them other than those listed above. That's my opinion, of course.

Cheers!

Bob