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Cacao Porter
Robust Porter • All Grain • 19.50 L
In this season, all of my recipes are of inventory clearance style. I got 120g of cacao nibs as a gift from a net shop several years ago. I wanted to consume this and my old vanilla beans, so that I made this recipe. Hops are also olde ones. Challenger is 2008 crops! The calculated IBU is deceptive since the hops are likely to be losing alphas siginificantly by aging. This is the first time I use the Lallemand's yeast. It does not look like very active in my primary fermenter so far, probably because the room temp. is relatively low (3-9C).
December 23, 2013 pm 12:45pm
3.0/5.0 1 rating
Ingredients (All Grain, 19.50 L)
- 4.25 kg
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
- 0.68 kg
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 0.42 kg
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 0.315 kg
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 0.21 kg
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 0.08 kg
Torrified Wheat
Torrified Wheat
Helps head retention and mouthfeel, used in some pale ales.
- 50 g
Amarillo® - 6.0 AA% pellets; boiled 60 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
- 21 g
Challenger - 6.0 AA% whole; boiled 15 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- 21 g
Challenger - 6.0 AA% whole; boiled 1 min
Challenger
Popular bittering hop used primarily in British ales and lagers. Mild to moderate aroma, but quite spicy.
- 1 ea
Vanilla (whole bean) - add dry to the secondary fermenter. (omitted from calculations)
Vanilla (whole bean)
Vanilla Beans have a sweet, perfumed aroma with a woody or smoky flavor. Pure Vanilla Extract has a similar aroma. Vanilla Beans are the long, greenish-yellow seed pods of the tropical orchid plant, Vanilla planifolia. Before the plant flowers, the pods are picked, unripe, and cured until they're dark brown. The process takes up to six months.
- 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.
-
Lallemand 3767 Nottingham
Lallemand 3767 Nottingham
Low concentrations of fruity and estery aromas. Neutral for Ale yeast, allowing for malty profile.
Notes
Most importantly, add 120g of cacao nibs dry to the secondary fermenter. The vanilla bean must be chopped. Add 1/12 tsp of campden powder to both mashing water (15.33 litters)and sparging water (17.25 litters). 1 step mashing at 68C for 90 min. Mash out at 76C for 10 min. A large boiling tun is used so that the evapolation rate beccomes 4.12 litters per hour instead of the ususal 3.33 litters per hour. Brewed on 12/23/13.
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.061 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.015 | 1.012 - 1.016 | |
| Color: | 28.6 SRM | 22 - 35 | |
| Alcohol: | 6.1% ABV | 4.8% - 6.5% | |
| Bitterness: | 57.0 IBU | 25 - 50 | |
Discussion
Just an ordinary robust porter
2014-05-23 9:22pm
Racked to the secondary on 1/26/14. Bottled on 3/15/14. The FG was 1.030. The beer does not bring much flavor of vanilla and cacao. The latter was especially disappointing. Maybe the nibs I used were so old that they had already lost most of their flavor before being added dry. This type of beer requires a good balance between a caramel flavor from special malts and a bitter chocolate flavor from cacao nibs and vanilla beans. Next time I will add nibs both in boil and dry. I am in a learning process to understand this style, so I must be patient.
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