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Cherry Chocolate Porter

Cherry Chocolate Porter

English Porter • All Grain • 4 gal

SkewedAle

Tart cherry juice after primary ends.

July 25, 2017 at 12:39pm

0.0/5.0 0 ratings

Ingredients (All Grain4 gal)

  • 6 lbs American 2-row

    American 2-row

    Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt

  • 1 lbs American Munich

    American Munich

    Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.

  • .5 lbs 2-Row Chocolate Malt; Briess

    2-Row Chocolate Malt; Briess

    Rich Roasted Coffee. Characteristics & Applications: • 2-Row Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • .3 lbs American Black Patent

    American Black Patent

    Provides color and sharp flavor in stouts and porters.

  • .5 oz East Kent Goldings - 5.0 AA% pellets; boiled 60 min

    East Kent Goldings

    Mild, slightly flowery.

  • .5 oz Hersbrucker - 4.0 AA% pellets; boiled 15 min

    Hersbrucker

    Drier, spicier than Hallertauer. Most important aroma variety in Germany.

  • 1 l Cherry Syrup - (omitted from calculations)

    Cherry Syrup

    Strong distinctly sweet flavored sugar syrup. Made from extract of cherry.

  • Fermentis S-04 Safale S-04

    Fermentis S-04 Safale S-04

    A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Notes

Tart Cherry juice after primary fermentation ends.

Style (BJCP)

Category: 13 - Brown British Beer

Subcategory: C - English Porter

Range for this Style
Original Gravity: 1.047 1.040 - 1.052
Terminal Gravity: 1.011 1.008 - 1.014
Color: 26.1 SRM 20 - 30
Alcohol: 4.7% ABV 4% - 5.4%
Bitterness: 19.5 IBU 18 - 35

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