Choc/Coffee Porter

Grains, malts, hops, yeast, water and other ingredients used to brew. Recipe reviews and suggestions.

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Choc/Coffee Porter

Postby BobbyK » Fri Nov 15, 2002 7:05 pm

I'd like to find a partial-mash recipe for a combination of chocolate and coffee in a robust porteror stout. Anybody got any ideas?
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How about Buzzard Double Chocolate Espresso Stout

Postby IrishRed » Sat Nov 16, 2002 10:26 am

It was a partial mash recipe in BYO this month. Pg. 28 of December 2002:
OG 1.072 FG 1.020
8# Alexander's Dark Malt Extract Syrup
.5# Crystal Malt
.5# Chocolate malt
.5# Roasted Barley
1# Ghiradelli Select Brown chocolate powder
15 AAU Northern
.5 espresso beans finely gound and brewed to 1 gallon
Wyeast 1056
Place grain in 2.5 g and heat to 150F and let sit for 25 minutes. Return to boil and add extract. Return to boil and add 1 - .5o hops and chocolate (add slowly and stir constantly). Add 45 minutes and add 1/2o of hops. Store for 45 days in secondary and store in cool place (60F). Add 1g coffee at room temp to bottling bucket with 3/4c corn sugar for bottling sugar.

That is the recipe and notes from the "Brewing with Coffee", article by Glenn BurnSilver.

Hope that helps ya! Happy brewing...
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Perfect!

Postby BobbyK » Sat Nov 16, 2002 7:25 pm

That sounds like just what I was looking for. Thanks!
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Couple of Questions

Postby BobbyK » Sun Nov 17, 2002 12:56 pm

I don't have this issue and have a couple of questions. '15 AAU Northern', do you mean 1.5 oz? The half pound of crystal malt, I'm guessing it's 60, correct? 'add 1 - .5 hops', does that mean half an ounce, half the total amount of hops, or something else? I understand that at the end of 45 minutes of brewing the rest of the hops are to be added. Is the total brew time one hour? Since your adding a gallon of coffee at bottling, is this a 6 gallon recipe or do you ferment 4 gallons instead of the usual 5?

Thanks for your help.
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