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French Roast Mocha Porter

French Roast Mocha Porter

Specialty Beer • Extract • 10 gal


10-gal. batch split into a French Roast Coffee porter and a Chocolate/Mocha porter

January 7, 2005  03:28am

4.0/5.0 1 rating

Ingredients (Extract10 gal)

  • 0.5 lbs Weyermann Carafa® II; Weyermann

    Weyermann Carafa® II; Weyermann

    Carafa I, II and III also are available de-husked. Adds aroma, color and body.

  • 0.5 lbs Crystal Malt 120°L

    Crystal Malt 120°L

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

  • 0.25 lbs English Chocolate Malt

    English Chocolate Malt

    Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.

  • .25 lbs Black Roasted Barley

    Black Roasted Barley

    Unmalted roasted grain, it is the backbone of many stouts. Imparts a sharp acrid flavor characteristic of dry stouts. Gives "dryness" to a stout or porter ,more so than regular Roasted Barley.

  • 10 lbs Dry Amber; Muntons

    Dry Amber; Muntons

    Used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.

  • 3 lbs Dry Dark; Muntons

    Dry Dark; Muntons

    Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.

  • 1.25 oz Magnum - 16.8 AA% whole; boiled 45 min


    A West Coast hop with high Alpha Acid. Excellent bittering hop.

  • .75 oz Amarillo® - 8.5 AA% whole; boiled 10 min


    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.

  • 2.00 oz Hallertauer Hersbrucker - 4.5 AA% whole; boiled 5 min

    Hallertauer Hersbrucker

    Mild to strong. 'Noble'.

  • .5 lb French Roast, fine ground, cold dripped - (omitted from calculations)

    French Roast, fine ground, cold dripped

  • .25 lb Ghirardelli sweet powdere chocolate - (omitted from calculations)

    Ghirardelli sweet powdere chocolate

  • White Labs WLP023 Burton Ale

    White Labs WLP023 Burton Ale

    From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters a


Boiled only sparged grain wort plus about a pound of the DME, resulting in a higher effective IBU (around 42). Strained hot wort over balance of DME to dissolve. Used a combo of WLP023 and Wyeast Scottish Ale #1728. Measures O.G. was 1.062, F.G. 1.014. Added half the cold-dripped, very strong coffee to one 5-gal secondary, and chocolate, heated to near boil in balance of coffee, to second. Both went fast at Xmas time! Coffee flavor noteable and intriguing in French Roast batch; chocolate/mocha a whispered promise in the second batch, which was slightly sweeter too. Both were well-received by local home brewers.

Style (BJCP)

Category: 23 - Specialty Beer

Subcategory: A - Specialty Beer

Range for this Style
Original Gravity: 1.061 1.026 - 1.120
Terminal Gravity: 1.014 0.995 - 1.035
Color: 23.9 SRM 1 - 50
Alcohol: 6.2% ABV 2.5% - 14.5%
Bitterness: 28.2 IBU 0 - 100



My wife says the Chocolate Porter is my best ever...

2005-04-18 3:55pm

...and I've been home-brewing since before it was legal. Her commercial favorite is Deschute's Black Butte Porter, incidentally. Personally, I prefer the French-roast variant here, but both are pretty damn good. FB


brewed this last night.....

2008-10-24 5:59pm

scaled it for 5 gals, but curiously OG came in at 1.080. the only change i made was to add a little cinnamon and nutmeg. the sample tasted great. we'll see how it finishes thanks for the great recipe


O.G. variation is puzzling...

2008-10-26 6:51pm

Did you use BeerTools to scale the recipe or do it by the seat of your pants? My results pretty much matched BeerTools estimates of both OG and FG. Anyway, a stronger version of the recipe (yours could be an imperial mocha porter, ABV 9.2% if it finishes at 1.014)) should be as good, maybe better! Let me know how it turns out. Fred


turned out great

2008-12-18 1:53am

i used beertools to scale it. fairly kickin' in the alcohol content. pretty warm going down. can only pick out the cinnamon and nutmeg if you know its in there. just a very slight background flavor. think more coffee next time i brew it though (im a java fiend) thanks again for the great recipe.

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