Sweet Chocolate Porter

Discussion in 'Recipes for Feedback' started by Smitty27, Jul 8, 2013.

  1. Smitty27

    Smitty27 Member

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    I had a friend request a chocolate stout for the winter and I created this recipe. I don't know if its actually a porter or if it could be called a stout but it just sounded good to me. I haven't brewed this kind of dark beer before so any ingredient adjustments would be appreciated but I'm really looking for a water profile. I've read that the porters/stouts need baking soda or something to adjust the acidity of the darker malts.

    I added gypsum to the water calculator and it seemed to help my water profile but I'm not sure what amount to use of baking soda or if I should get rid of the gypsum for this brew. Thanks!

    Brew Method: BIAB
    Style Name: Robust Porter
    Boil Time: 60 min
    Batch Size: 3 gallons (fermentor volume)
    Boil Size: 3.5 gallons
    Efficiency: 65% (brew house)

    STATS:
    Original Gravity: 1.064
    Final Gravity: 1.024
    ABV (standard): 5.29%
    IBU (tinseth): 26.37
    SRM (morey): 23.32

    FERMENTABLES:
    4.5 lb - United Kingdom - Maris Otter Pale (58.1%)
    1 lb - Belgian - CaraMunich (12.9%)
    8 oz - Belgian - Biscuit (6.5%)
    8 oz - Flaked Oats (6.5%)
    6 oz - Belgian - Special B (4.8%)
    2 oz - German - Carafa I (1.6%)
    12 oz - Lactose - (late addition) (9.7%)

    HOPS:
    0.5 oz - Fuggles for 60 min, Type: Pellet, Use: Boil (AA 4.5, IBU: 14.6)
    1 oz - East Kent Goldings for 10 min, Type: Pellet, Use: Boil (AA 5, IBU: 11.77)

    OTHER INGREDIENTS:
    1 oz - Irish Moss, Time: 15 min, Type: Fining, Use: Boil
    3 oz - Cocoa nibs, Time: 0 min, Type: Flavor, Use: Secondary
    2 each - Vanilla beans, Time: 0 min, Type: Flavor, Use: Secondary
    1 tsp - Gypsum, Time: 0 min, Type: Water Agt, Use: Mash

    YEAST:
    Wyeast - London Ale III 1318
    Starter: No
    Form: Liquid
    Attenuation (avg): 73%
    Flocculation: High
    Optimum Temp: 64 - 74 F
    Fermentation Temp: 70 F

    TARGET WATER PROFILE:
    Profile Name: Colorado Springs, CO, USA
    Ca2: 7
    Mg2: 1
    Na: 6
    Cl: 1
    SO4: 5
    HCO3: 24
    Water Notes:
    1tsp gypsum
    NOTES:
     
  2. LarryBrewer

    LarryBrewer Active Member

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    Looks like a dark, English beer to me!

    When it comes to brewing salts, try the link to the Mash Chemistry and Brewing Water Calculator. Check what it says for estimated mash pH. Baking soda will increase it, while Gypsum will decrease it. You want it to be between 5.3 and 5.6.
     
  3. Smitty27

    Smitty27 Member

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    I was going for something with the same attributes as a Milk Stout but not as dark and I'm pretty sure it started out as a porter and then turned into whatever it is now! :D

    Before adding anything:

    Mash pH *: 5.49
    Mash thickness: 1.81 qt/lb
    pH Delta from Water: 0.03
    effective water residual alkalinity: 12.06 ppm as CaCO3
    effective strength of weak acids: 0.00 ppm as CaCO3
    * mash prediction is for mash sample cooled to 25 C / 77 F

    After adding 5g of gypsum:

    Mash pH *: 5.32
    Mash thickness: 1.81 qt/lb
    pH Delta from Water: -0.14
    effective water residual alkalinity: -60.23 ppm as CaCO3
    effective strength of weak acids: 0.00 ppm as CaCO3
    * mash prediction is for mash sample cooled to 25 C / 77 F

    Ca+2 Mg+2 Na+ Cl- SO4-2 Alkalinity Residual Alkalinity
    mg/l mg/l mg/l mg/l mg/l ppm as CaCO3 ppm as CaCO3
    109.5 1.0 6.0 1.0 250.7 22.2 -56.4

    normal normal normal normal normal Range Check
    SO42-/Cl- ratio: 9+ Too Bitter
    Total lactic acid as equivalent acidulated malt in grist: 0.0 %
     
  4. LarryBrewer

    LarryBrewer Active Member

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    So with the gypsum it is at the low end of the desired range. If you add baking soda or chalk it will move up some.
     
  5. Smitty27

    Smitty27 Member

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    Should I leave the water as is then or will the gypsum and if needed the baking soda have other affects that can improve the quality?
     
  6. LarryBrewer

    LarryBrewer Active Member

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    Your water is pretty soft, which is a great starting point. Same situation I am in.

    Normally darker beers go with higher mineral content water. It is a matter of how detailed you want to be about replicating the style. I would shoot for at least the Balanced water profile (which is available in the recipe editor and the mash chemistry and brewing water calculator). If minerals are too low, it can impact yeast performance. Some of your ions, Ca / Cl, do look pretty low. I brew with Gypsum for hoppy beers, Calcium Chloride for light beers, and canning salt / chalk to make up the difference of any other needed ions. I don't worry about Epsom salt (Mg) too much.

    I just did an English Mild and went with Balanced Profile II, which is double the minerals of Balanced Profile I. It tastes awesome, my estimated mash pH was 5.45, and I had 100% conversion efficiency.
     
  7. Smitty27

    Smitty27 Member

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    This seems to be about as close as I can get it.
    3g gypsum
    1g epson salt
    4.5g calcium chloride
    4g baking soda

    "Ball II" Ca+2 Mg+2 Na+ Cl- SO4-2 HCO
    Actual 142.6 7.9 83.1 153.9 150.4 224.774
    Delta -7.4 -2.1 3.1 3.9 -9.6 4.8

    Mash pH 5.53
     
  8. LarryBrewer

    LarryBrewer Active Member

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    Awesome. So then you can drop the baking soda some to lower the pH, and replace the sodium with salt (NaCl). I'd keep the estimated mash as close to 5.45 as you can. That puts you right in the sweet spot. Some people don't like baking soda as a brewing salt because it has a funny taste in water. That is why I use chalk instead.
     

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