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Dirty Sanchez Chocolate Porter II
Brown Porter • Partial Mash • 5.25 gal
Trying to improve last version and working on my partial mash techniques.
March 21, 2008 pm 08:08pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5.25 gal)
- 2 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 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.
- .5 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
English Brown Malt
English Brown Malt
Imparts a dry, biscuit flavor. Used in nut brown ales, porters and some Belgian ales.
- .25 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 3 lbs
Dry Extra Light; Muntons
Dry Extra Light; Muntons
Contains no colored malts or unmalted products; the light color of this product is achieved by using low processing temperatures and low-colored raw materials.
- .5 lbs
Molasses
Molasses
Imparts strong sweet flavor. Use in stouts and porters.
- .5 lbs
Barley Flaked
Barley Flaked
Helps head retention, imparts creamy smoothness. For porters and stouts.
- 1 oz
East Kent Goldings - 5.5 AA% pellets; boiled 60 min
East Kent Goldings
Mild, slightly flowery.
- .5 oz
Northdown - 5.0 AA% pellets; boiled 1 min
Northdown
Mellow English higher alpha-acid hop.
- 1 tbsp
Vanilla Extract - (omitted from calculations)
Vanilla Extract
- 6 oz
Cocoa Powder - (omitted from calculations)
Cocoa Powder
-
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
Mash in @ 104*, mash @ 150* 60 min. Mash out 170*F & sparge. Add Extract/Vanilla Extract/Molasses/Cocoa Powder/Irish Moss last 15 min. of boil. IBU approx. 24.2
Style (BJCP)
Category: 12 - Porter
Subcategory: A - Brown Porter
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.050 | 1.040 - 1.052 |  |
| Terminal Gravity: | 1.012 | 1.008 - 1.014 | |
| Color: | 26.4 SRM | 20 - 30 | |
| Alcohol: | 5.0% ABV | 4% - 5.4% | |
| Bitterness: | 22.6 IBU | 18 - 35 | |
Discussion
Brewed today
2008-05-11 3:32pm
Tried single temperature mash @ 150*F. Was about 10% lower mash efficiency than what I was getting with step mashing.
Kegged
2008-05-31 10:41am
Put this in the keg today. This is my first brew kegging, so I'm real anxious to see how this works. Planning on letting this age for about 3-4 weeks before tapping into it......if I can wait that damn long!
Keg is tapped!
2008-06-13 7:44pm
Well, I was right. I couldn't wait any longer. I had to give it a try. Still needs a little longer to age, but pretty damn good. Great chocolate flavor up front followed with a little nutty, toasted flavor and a roasted chocolate and barley malt taste. Slightly sweet up front, dry to the finish. Small chocolate-tan head that dissipates fairly quickly. The coca powder gave it a much better chocolate flavor than the candy bar and added a little more bitterness. Overall, very pleased with this. Could possibly use a little more body.
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