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Cocoa Porter

249 calories 30.3 g 12 oz
Beer Stats
Method: All Grain
Style: Baltic Porter
Boil Time: 60 min
Batch Size: 5.2 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 249 calories (Per 12oz)
Carbs: 30.3 g (Per 12oz)
Created Friday July 12th 2013
1.074
1.025
6.47%
29.79
36.68
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 73.6%
1.80 lb American - Wheat1.8 lb Wheat 38 1.8 11%
0.70 lb American - Caramel / Crystal 90L0.7 lb Caramel / Crystal 90L 33 90 4.3%
0.60 lb American - Chocolate0.6 lb Chocolate 29 350 3.7%
0.60 lb United Kingdom - Chocolate0.6 lb Chocolate 34 425 3.7%
0.60 lb American - Carapils (Dextrine Malt)0.6 lb Carapils (Dextrine Malt) 33 1.8 3.7%
16.3 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nugget0.5 oz Nugget Hops Pellet 14 Boil 60 min 25.26 55.6%
0.20 oz Cascade0.2 oz Cascade Hops Pellet 7 Boil 30 min 3.88 22.2%
0.20 oz Tettnanger0.2 oz Tettnanger Hops Pellet 4.5 Boil 5 min 0.65 22.2%
0.9 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Infusion 156 °F 60 min
Fly Sparge 170 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
8 oz Cocoa Nibs Spice Secondary --
 
Yeast
White Labs - English Ale Yeast WLP002
Amount:
1 Each
Cost:
Attenuation (avg):
66.5%
Flocculation:
Very High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 124 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

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.

    ---12-7-13--
  • 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.
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2014-07-26 17:26 UTC
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