Brewday: Chocolate-Coffee Porter Experiment

October 5, 2011

Yesterday I finally got around to brewing my first attempt at combining the coffee porter and chocolate porter recipes that blended really well last year. Because the mix that was so good was a 50-50 blend, I started with halving the ingredients of each recipe and putting them together. After some modifications to clean up the recipe, I think I have the beginning of a really good winter beer.

Chocolate Coffee Porter
Boil Volume:                 8.06 Gallons

Batch Volume:             6.90 Gallons

Fermenter Volume:   5.00 Gallons

Starting Gravity:       1.066

Efficiency:                     75%

Malt

  • 11.75 lb Maris Otter
  •   1.25 lb Chocolate Malt
  •   1.25 lb Munich
  •   1.25 lb Flaked Oats
  •   0.75 lb Carafa II Special

 

Hops

  • 1.50 oz Northern Brewer (60 minutes, 9.8% Alpha Acid)
  • 1.00 oz Northern Brewer (15 minutes)
  • 1.00 oz Northern Brewer (End of Boil)

Additional Ingredients

  • 5 oz Unsweetened Baker’s Cocoa Powder (15 minutes before end of boil)
  • 2 oz Nicaraguan Segovia Coffee Beans (lightly ground, added to secondary)
Mash

  • Strike with 5 gallons at 174F
  • Mash at 152F for 60 minutes
  • Sparge with 5.75 gallons at 180F

 

Yeast
1098 British Ale Yeast

 

Water Additions

  • 2 gm Calcium Carbonate
  • 4 gm Calcium Sulfate
  • 8 gm Calcium Chloride

 

 

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