Brewday: Chocolate Porter
September 18, 2010
Last Sunday, despite having a chocolate stout keg aging in the basement from last year, I decided to brew up a chocolate porter. Something about chocolate in a dark beer just seems to really fit the cold upstate New York winter nights.
Personally, one of the most important parts of a chocolate stout is getting a rich, smooth body into the beer. I do that with oats. Oats add a nice creamy aspect to beer which works really well. The one thing I wish I would learn one of these days is to use a damn protein rest during the mash when using oats. The high protein content of oats leads to a ton of sediment in the fermenter, but spending a little time mashing around 122 degrees to break down those proteins will cut that down dramatically. Unfortunately, I’m too lazy to want to do a double infusion mash, but I’ll do it some day!
For a batch that came out with a starting specific gravity of 1.083, the efficiency I got from the grains (73%) was a bit of a surprise. I’m not used to getting high efficiencies like that on high gravity beers. I’ve been controlling my sparge volumes and temperatures more carefully these days, and sparging a little slower, so hopefully that’s all helping.
Boil Volume: 7 gallons
Batch Volume: 5.5 gallons
- 13.00 lb Maris Otter
- 1.50 lb Rolled Oats (Quaker instant)
- 1.00 lb CaraMunich
- 1.00 lb Chocolate Malt
- 0.50 lb Black Patent Malt
- 1.50 oz First Gold (Boiled for 60 minutes, 9.5% Alpha Acid)
- 1.00 oz Northern Brewer (Boiled for 20 minutes, 9.8 % Alpha Acid)
- 1.00 oz Northern Brewer (Boiled for 10 minutes)
- 1.00 oz Northern Brewer (Added at end of boil)
- Mash with 22qt of water at 152F for 60 minutes
- Sparge with 170F water to collect 7 gallons
Wyeast 1098 British Ale yeast cake from a previous batch
- 2 gm Chalk
- 4 gm Gypsum
- 8 gm Calcium Chloride