- Recipe Type
- All Grain
- Yeast
- Wyeast 1335
- Yeast Starter
- 2L 40p Stirplate
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.080
- Final Gravity
- 1.016
- Boiling Time (Minutes)
- 75
- IBU
- 36
- Color
- 37
- Primary Fermentation (# of Days & Temp)
- 9days @ 22degC
- Secondary Fermentation (# of Days & Temp)
- 12days @ 22degC
- Additional Fermentation
- Cold crash 4days @ 3.5degC
- Tasting Notes
- Sweet, rich chocolate taste and aroma, slightly warming, velvety mouth-feel
Fermentables:-
6.58kg British Pale Malt
550g Crystal 50L
185g Chocolate Malt
560g Cane Sugar (into boil pot at mash out)
Hops and other boil additions:-
37g Whitbread Golding [7.8%] Boil 75mins
27g Golding [5.7%] Boil 75mins
235g Cocoa powder - Boil 15mins
24g Golding [5.7%] Boil 10minshttp://byo.com/bock/item/2075-cacao-puffs-porter-chocolate-porter
Yeast:- Wyeast 1335
Other:-
190g Cacao Nibs - Secondary
Mash:-
66degC - Mash in - 90Mins
77degC - Mash out - 15mins
I've been asked by a friend if I can brew a clone of Robinson's Old Tom Chocolate as they're discontinuing it. I couldn't find any recipes on the web so the one above is a combination of the Old Tom clone recipe at BrewUK and the Cacao Puffs Porter at Brew Your Own. I've used the Old Tom clone as the base and scaled the chocolate additions from the porter to the IBU and volume of the Old Tom clone. I've never used cocoa powder or cacao nibs in a recipe before so I've no idea if scaling in this way is the right thing to do. Any thoughts on this or the recipe in general would be appreciated.
6.58kg British Pale Malt
550g Crystal 50L
185g Chocolate Malt
560g Cane Sugar (into boil pot at mash out)
Hops and other boil additions:-
37g Whitbread Golding [7.8%] Boil 75mins
27g Golding [5.7%] Boil 75mins
235g Cocoa powder - Boil 15mins
24g Golding [5.7%] Boil 10minshttp://byo.com/bock/item/2075-cacao-puffs-porter-chocolate-porter
Yeast:- Wyeast 1335
Other:-
190g Cacao Nibs - Secondary
Mash:-
66degC - Mash in - 90Mins
77degC - Mash out - 15mins
I've been asked by a friend if I can brew a clone of Robinson's Old Tom Chocolate as they're discontinuing it. I couldn't find any recipes on the web so the one above is a combination of the Old Tom clone recipe at BrewUK and the Cacao Puffs Porter at Brew Your Own. I've used the Old Tom clone as the base and scaled the chocolate additions from the porter to the IBU and volume of the Old Tom clone. I've never used cocoa powder or cacao nibs in a recipe before so I've no idea if scaling in this way is the right thing to do. Any thoughts on this or the recipe in general would be appreciated.
