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Cocoa Porter

249 calories
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 5.2 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 65% (brew house)
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Amount Fermentable PPG °L Bill %
12 lbAmerican - Pale 2-Row12 lb Pale 2-Row371.873.6%
1.8 lbAmerican - Wheat1.8 lb Wheat381.811%
0.7 lbAmerican - Caramel / Crystal 90L0.7 lb Caramel / Crystal 90L33904.3%
0.6 lbAmerican - Chocolate0.6 lb Chocolate293503.7%
0.6 lbUnited Kingdom - Chocolate0.6 lb Chocolate344253.7%
0.6 lbAmerican - Carapils (Dextrine Malt)0.6 lb Carapils (Dextrine Malt)331.83.7%
16.3 lb Total      
Amount Variety Type AA Use Time IBU
0.5 ozNugget0.5 oz Nugget HopsPellet14Boil60 min25.26
0.2 ozCascade0.2 oz Cascade HopsPellet7Boil30 min3.88
0.2 ozTettnanger0.2 oz Tettnanger HopsPellet4.5Boil5 min0.65
Mash Guidelines
Amount Description Type Temp Time
--Infusion156 F60 min
--Fly Sparge170 F60 min
Other Ingredients
Amount Name Type Use Time
8 ozCocoa Nibs8 oz Cocoa NibsSpiceSecondary--
Attenuation (avg):
Very High
Optimum Temp:
65 - 68 °F
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P)
124 B cells required
Yeast Pitch Rate and Starter Calculator
This recipe follows closely to a Black Butte Porter clone recipe with minor adjustments.

Nibs and oak chips are negligible. Add to taste.

---Batch 1: 8/3/2013---

- Substitutions: Warrior for Nugget. Belgian chocolate for American chocolate. 120L for 90L.
- No starter- 2 vials instead
- Crap. I got Flaked Wheat vs Malted Wheat. I'm not actually sure they had malted wheat. I changed the recipe to account
- 1 week: After a week it's done fermenting (it fermented HARD for a couple days). FG is at 1.016 (estimated since I never took an OG).
- Added only 6oz of the cocoa nibs. It already smelled so chocolate'y.
- Added the 8oz of extracted oak chips and a vanilla bean.
- 2 weeks later: FG still at 1.016. Hydrometer tasting was amazing. Kegging.
- VERDICT: Perfect. If anything, it tastes a tad sweet. Almost like a lacto stout. But that is probably fine for a crow pleasing beer.

- This time I used malted wheat (not flaked) but had to sub UK chocolate for another 4oz of regular chocolate. Ah well.
- Spices: 8oz cocoa nibs, 4oz of med toast french oak soaked in whisky and rum (I divided those up into 2 equal bowls and put plastic wrap around the top. Will extract for 2 weeks then add to primary and let it sit for another week in the fermentor.
- OG: 1.059 (refractometer)
- 12-17-2013 Added chocolate & wood. FG: 1.016 (hydro)
- Tasting notes: Oak chips were too overwhelming. Man, chips suck. And 8oz is waaay too much. Half that would have been better.
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View Count: 3492
Brew Count: 2
Last Updated: 2014-07-26 17:26 UTC
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