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Orange Cardamom Chocolate Porter

277.03 calories 29.34 g 12 oz
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Beer Stats
Method: Extract
Style: American Porter
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Pre Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Source: Darrin DeFouw
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Friday August 22nd 2014
1.083
1.022
7.97%
13.92
36.1
5.01
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Liquid Malt Extract - Light9 lb Liquid Malt Extract - Light 35 4 69.2%
9 lb / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb American - Pale 2-Row1 lb Pale 2-Row 37 1.8 69.2%
0.50 lb German - Carafa II0.5 lb Carafa II 32 425 69.2%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 69.2%
0.50 lb Flaked Rye0.5 lb Flaked Rye 36 2.8 69.2%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 69.2%
0.50 lb Rolled Oats0.5 lb Rolled Oats 33 2.2 69.2%
0.50 lb United Kingdom - Brown0.5 lb Brown 32 65 69.2%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 6 Boil 30 min 13.92 100%
1 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 each Orange Zest Flavor Boil 5 min.
5 each Cardamom Spice Boil 5 min.
4 oz Chocolate Powder Flavor Boil 5 min.
 
Yeast
Imperial Yeast - A07 Flagship
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium-low
Optimum Temp:
60 - 72 °F
Starter:
No
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
 
Notes

Excellent winter beer. It's been such a hit, I have brewed it three years in a row, now. I tweak it a little each year, based on the type of Goldings I can find. The original recipe was for East Kent and whole. I had to use pellets this year, but this beer is not about the hops.

Toast the flaked Rye and Rolled Oats under broiler until golden brown.

Add orange zest, cracked cardamom pods and 1 cup of Cocoa powder at 5 min.

Additional 1/2 cup of Cocoa powder added to secondary.

2015

Brew Day: 10/23
OG: 1.071
FG: 1.0198
6.8% ABV

Bottled 11/15 after one week in secondary. 1 cup of cocoa powder added to the secondary.


2016

Brew day: 10/23
OG: 1.074
FG: 1.017
ABV: 7.48%

Moved to secondary: 11/3

Bottled 11/13

2018

Brew day: 09/29
OG: 1.083

Moved to secondary: 10/7
Gravity: 1.026

Bottled 10/20
Final gravity 1.026
7.48% ABV

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-10-20 23:30 UTC
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