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Cacao Nibs Porter
Robust Porter • All Grain • 19.50 L
Lactose was added by the last minute decision. I intended to turn Black chocolate to Milk chocolate. The recipe seems to have too much fermentables. It would be better to reduce the amount of the pale malt a little bit. The finishing hop was designed to be E.K. Goldings 21g pellets, but I realized they were short by 6g, so I substituted them entirely with Willamette 20g flowers.
March 28, 2016 pm 08:49pm
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Ingredients (All Grain, 19.50 L)
- 4.350 kg
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- 0.454 kg
Crystal 40; Great Western
Crystal 40; Great Western
A fully modified and saccharified two-row crystal malt roasted to a target color of 40° ASBC. A versatile malt providing moderate color and caramel flavor.
- 0.340 kg
American Chocolate Malt
American Chocolate Malt
Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.
- 0.227 kg
American Black Patent
American Black Patent
Provides color and sharp flavor in stouts and porters.
- 0.227 kg
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 0.250 kg
Lactose
Lactose
Adds sweetness and body. Use in sweet or milk stouts.
- 50 g
East Kent Goldings - 5.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- 21 g
Fuggle - 4.5 AA% pellets; boiled 15 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- 20 g
Willamette - 5.0 AA% whole; boiled 0 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
- 115 g
Cocoa Powder - Not powder, but nibs. Add to the secondary. (omitted from calculations)
Cocoa Powder
Cocoa powder is made when chocolate liquor is pressed to remove three quarters of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder.Tastes very bitter and gives a deep chocolate flavor.
- 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.
-
Fermentis US-05 Safale US-05
Fermentis US-05 Safale US-05
The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. 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(80F ±6F). 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(68F). 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
Add 1/13 tsp campden powder to each the mashing water and the saprging water. 1 step temperature mashing at 67C for 90 min. with mash out at 75.6 C for 10 min. Brewed on 3/28/16. The OG was 1.076.
Style (BJCP)
Category: 12 - Porter
Subcategory: B - Robust Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.064 | 1.048 - 1.065 |  |
| Terminal Gravity: | 1.015 | 1.012 - 1.016 | |
| Color: | 29.1 SRM | 22 - 35 | |
| Alcohol: | 6.4% ABV | 4.8% - 6.5% | |
| Bitterness: | 47.1 IBU | 25 - 50 | |
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