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Chicory and Cacao Porter

Chicory and Cacao Porter

American Porter • All Grain • 19.50 L


A kind of residual porter to use up old chicory roots and cacao nibs. Chicory roots has become damp and smells funky in a no-good sense. A use of fresh ones for both of these ingredients is strongly recommended.

September 6, 2020  09:49am

0.0/5.0 0 ratings

Ingredients (All Grain19.50 L)

  • 4.75 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

  • 0.27 kg American Munich

    American Munich

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

  • 0.23 kg Roasted Barley

    Roasted Barley

    Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.

  • 0.23 kg American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • 0.23 kg American Black Patent

    American Black Patent

    Provides color and sharp flavor in stouts and porters.

  • 0.095 kg Crystal Malt 120°L

    Crystal Malt 120°L

    Pronounced caramel flavor and a red color. For stouts, porters and black beers.

  • 0.10 kg Barley Flaked

    Barley Flaked

    Helps head retention, imparts creamy smoothness. For porters and stouts.

  • 0.06 kg Oats Flaked

    Oats Flaked

    Belgian White Ale(wit), other specialty beers.

  • 28 g Chinook - 13.0 AA% whole; boiled 60 min


    Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.

  • 1 tsp Irish Moss - Add to boil for 15 mins. (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.


Add chicory roots and cacaco nibs as follows, Chicory Roots: 56g, add to boil for 60 mins; Cacao Nibs: 112g, add to boil for 5 mins. Steep after the boil for 10 mins. The chicory roots used for this batch was quite old so that they were added early to boil because of a sanitation concern. Fresh ones should be added toward the end of boil. It turned out also that the amount of chicory roots should be reduced to at most 2/3. (The wort became too coffee-like. ) 1 campden tablet is added to both mashing and sparging water. 1 step temperature mashing for 90 mins with mash out for 10 mins. Temperatures are; strike:74.7C, saccharification:67C, mash-out:75.6C. Brewed on 9/6/20. OG was 1.072.

Style (BJCP)

Category: 20 - American Porter and Stout

Subcategory: A - American Porter

Range for this Style
Original Gravity: 1.060 1.050 - 1.070
Terminal Gravity: 1.015 1.012 - 1.018
Color: 30.3 SRM 22 - 40
Alcohol: 6.0% ABV 4.8% - 6.5%
Bitterness: 55.3 IBU 25 - 50


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