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Chicory Porter
Robust Porter • All Grain • 19.50 L
Chicory root is a popular substitute to coffee bean. I modified a recipe of a coffee porter, replacing coffee beans by chicory roots. I also added cacao nibs to be added dry in the secondary, in order to put a slight bitter chocolate flavor.
December 30, 2011 am 05:44am
4.0/5.0 1 rating
Ingredients (All Grain, 19.50 L)
- 3.8 kg
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 0.75 kg
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 0.09 kg
Crystal 15; Crisp
Crystal 15; Crisp
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 0.23 kg
Crystal 150; Great Western
Crystal 150; Great Western
Similar to the C120, but with a much more intense flavor and color. May get a hint of the burnt character.
- 0.23 kg
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 0.23 kg
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 25 g
Target - 9.6 AA% whole; boiled 60 min
Target
Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.
- 2 g
East Kent Goldings - 3.5 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 15 g
Northdown - 8.0 AA% whole; boiled 15 min
Northdown
Mellow English higher alpha-acid hop.
- 1 tsp
Irish Moss - boil for 15 min. (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
-
Danstar Nottingham
Danstar Nottingham
The Nottingham strain was selected for its highly flocculant & relatively full attenuation properties. It produces low concentrations of fruity and estery aromas and has been described as neutral for ale yeast, allowing the full natural flavor of malt & hops to develop. The recommended fermentation temperature range of this strain is 14° to 21°C (57° to 70°F) with good tolerance to low fermentation temperatures (12°C/54°F) that allow this strain to be used in lager-style beer. With a relatively high alcohol tolerance, Nottingham is a great choice for creation of higher-alcohol specialty beers!
Notes
Other ingredients: Chicory Root Roasted 110g (boil for 30 min. ) Cacao Nibs 28g (add dry to the secondary. ) Brewed on 12/27/11. The OG was 1.068.
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.057 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.014 | 1.012 - 1.016 | |
| Color: | 28.3 SRM | 22 - 35 | |
| Alcohol: | 5.7% ABV | 4.8% - 6.5% | |
| Bitterness: | 42.3 IBU | 25 - 50 | |
Discussion
Bottled and Tasted
2012-08-24 8:09am
Bottled on April 22, 2012. I think I used the chicory root way too much. The beer has a very sharp bitterness, which makes my tongue tingling a little bit. The half amount, about 60g, would be enough. Otherwise the beer is good.
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