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ME Chocolate Retirement Porter

ME Chocolate Retirement Porter

Robust Porter • Extract • 5.5 gal

denovo

Brewed for my wife's retirement party, and well-received.

June 12, 2006 pm 05:56pm

0.0/5.0 0 ratings

Ingredients (Extract, 5.5 gal)

  • .25 lbs English Brown Malt

    English Brown Malt

    Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.

  • .5 lbs Crystal Malt 120°L

    Crystal Malt 120°L

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

  • .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.

  • .25 lbs Dextrine Malt

    Dextrine Malt

    In light-colored beers to give additional body. Adds richness without color.

  • .25 lbs Roasted Barley

    Roasted Barley

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

  • 3 lbs Dry Dark; Muntons

    Dry Dark; Muntons

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

  • 3 lbs Dry Amber; Muntons

    Dry Amber; Muntons

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

  • 2.5 lbs Honey

    Honey

    Imparts sweet and dry taste. For honey and brown ales. Also: specialty ales.

  • .5 lbs Malto Dextrin

    Malto Dextrin

    Adds body and mouthfeel. For all extract beers. Does not ferment.

  • 1.25 oz Nugget - 13.5 AA% whole; boiled 25 min

    Nugget

    This is very bitter and often used in medium to dark ales and lagers. Aroma is quite heavy and herbal.

  • .5 oz Amarillo® - 9.2 AA% whole; boiled 10 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.

  • .5 oz Amarillo® - 9.2 AA% whole; boiled 1 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.

  • 6 oz Coffee (beans) - Coffee beans- cold dripped (omitted from calculations)

    Coffee (beans)

    From the arabica plant. Beans are usually roasted and have a strong distinct bitter flavor.

  • 6.0 oz Chocolate (semisweet baking) - Ghirardelli sweet ground chocolate (omitted from calculations)

    Chocolate (semisweet baking)

    Chocolate liquor to which sweeteners and cocoa butter have been added. Also known as dark chocolate. According to government standards, it must contain at least 35 percent chocolate liquor. Its fat content averages 27 percent. Tastes rich and smooth. Strongest chocolate flavor with minimal dairy or milk flavor. Flavor depends on cocoa bean blend rather than dairy ingredients.

  • 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

Notes

"Bader No-boil" routine (boiling hops with just the wort from the grain plus - in this case, the honey) raises IBU about 15% to maybe 33. Measured OG was within a point or two of calculated figure. Added coffee and chocolate to primary after initial fermintation began.

Style (BJCP)

Category: 12 - Porter

Subcategory: B - Robust Porter

Range for this Style
Original Gravity: 1.073 1.048 - 1.065
Terminal Gravity: 1.017 1.012 - 1.016
Color: 26.2 SRM 22 - 35
Alcohol: 7.4% ABV 4.8% - 6.5%
Bitterness: 32.8 IBU 25 - 50

Discussion

denovo

Nice, but overfoams!

2009-06-11 1:09pm

Flavor is fine; chocolate but not sweet. The problem is the maltodextrine, I think. It wasn't necessary with the dextrine malt. Eliminate one or the other!

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