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Dirty Sanchez Chocolate Porter
Brown Porter • Extract • 4.25 gal
First attempt at a chocolate porter. I kept seeing a few articles on brewing with chocolate and I couldn't resist! Smells pretty good in the brew pot....will have to see when it's finished. Lowered IBU's to compensate for late extract method and chocolate bitterness. Approx. IBU's are 18.1
January 18, 2008 pm 01:15pm
3.3/5.0 1 rating
Ingredients (Extract, 4.25 gal)
- 1 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- .4 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.
- 4 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- .75 oz
East Kent Goldings - 4.0 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
East Kent Goldings - 4.0 AA% pellets; boiled 3 min
East Kent Goldings
Mild, slightly flowery.
- 7 oz
Hershey's Cacao Reserve-65% cacao - (omitted from calculations)
Hershey's Cacao Reserve-65% cacao
-
White Labs WLP013 London Ale
White Labs WLP013 London Ale
Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005.
Notes
Steeped grains for 1 hour @ 160. Add chocolate for full boil. Late extract method- Add extract last 15 mins. of boil.
Style (BJCP)
Category: 12 - Porter
Subcategory: A - Brown Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.049 | 1.040 - 1.052 |  |
| Terminal Gravity: | 1.011 | 1.008 - 1.014 | |
| Color: | 23.3 SRM | 20 - 30 | |
| Alcohol: | 4.9% ABV | 4% - 5.4% | |
| Bitterness: | 16.7 IBU | 18 - 35 | |
Discussion
In the bottle
2008-02-03 6:48am
Bottled yesterday...now the wait. Tasted a little from the hydrometer reading. Looks like this is going to be an easy drinker. Very smooth with chocolate notes, but not overwhelming. I should have used more bittering hops. The cocoa was supposed to add bitterness, but it really didn't. Possibly needs to have some other grains added to it. It will still be a good beer and a good place to start on this recipe.
2 weeks in bottle
2008-02-16 12:47pm
Test tasted first bottle after 2 weeks. Still needs more time to condition, but overall pretty good. Definitely should have used more bittering hops than I did. Chocolate didn't add much bitterness to the brew. Moderate malt and chocolate aroma and flavor. Lacks a bit of flavor complexity and body. Low head retention, but smooth chocolate aftertaste. Will definitely brew again. Will have to add some other grain or adjunct to recipe next time.
Mo' time, Mo' Better
2008-03-12 6:35am
Almost another 4 weeks has gone by, and I have to say that this beer is pretty damn good! I would still raise IBU's next time and add a little something to the grain bill. But over all a nice, easy drinking beer. Good chocolate notes.
Oh Yeah!
2008-03-19 8:27pm
Man, this stuff just gets better the longer it conditions! This beer is great! I'll still probably add a little more complexity to the grain bill and more bittering hops. I wouldn't mind even having a little more chocolate flavor. Next time I'll use 100% cocoa instead of the candy bar, even though it worked pretty well. The oils from the chocolate are supposed to adversely effect the head, and it has to some degree. Nice off-white/tan head that clings to the glass as I drink it. Mmmmmmmm!
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