BeerBorg

gonna try a chocolate porter for my next brewing adventure.... but have a question first


picked this up from lhbs

8oz 120 crystal malt

8oz chocolate malt

4oz dark chocolate malt

3.3 pound can of porter lme

1 pound golden light dme

1 oz goldings hops

safale 04 yeast

anyway im debating on ibu's for the recipe im thinking around 20 ibu so the chocolate flavor can shine without being sweet

does 20 ibu's sound ok?

Chocolate malt is chocolate in color only, the flavor is caramel. You'll have to add powder or nibs to the secondary. I think the IBU range on a porter is like 18-35

How do you plan on incorporating the chocolate? Cocoa powder added to the boil is a great way. 1 8 oz can of unsweetened cocoa powder per 5-6 gals. It makes for a sludgy mess but works out well in the end. I think the IBUs depend more on your OG. I make 1.065 OG Robust Porter that I add Chocolate and Coffee to and I have a bittering addition as well as a 15 min and 5 min addition. It just depends on what you want in the beer. The chocolate is just an addition so you want the base beer to still be a good beer on its own and still come through.

I recently made a chocolate stout and also used an 8 oz can of the cocoa powder. But, to minimize the sludge that MadBrewer mentioned, I split it. I spread 4 ounces on top of the grain after the mash, and prior to the sparge. Then let the sparge water run over it and used the grain bed as a filter. I then added the other 4 ounces to the boil at T-15 minutes. Additionally, I added 3.5 Teaspoons of pure chocolate extract at bottling. This method worked pretty good. You can surely taste the chocolate, but it's not a chocolate bomb either.

As for the IBU's, Jim is correct that the BJCP guidelines state the IBU's for a Brown Porter are 18 - 35. But the IBU's for a Robust Porter is 25 to 50. So it looks like you are in the low range of the style. Keep in mind too that you might get some perceived bitterness from the two chocolate malts also.

So no chocolate flavor from malts...boy they sure smell chocolatey tho...anyway what kind of cocoa powder should i use? Can u guys suggest a brand

I used the Hershey Unsweetened Cocoa Powder that comes in the can. The stuff you find in the baking aisle at the grocery store.

Yeah I also use the plain can of Hersheys Unsweetened Cocoa. You will make a nice Porter without the cocoa but with grains alone it will not be a "chocolate" Porter. I also like to add about 1 tsp of Hazelnut extract to the end of the boil this really helps bring out the chocolate character. The mix of chocolate malt and dark chocolate malt in your recipe will also help bring out the chocolate notes i use both of them in my recipe along with Black Malt and pinch Roast Barley. The dark chocolate malt has a hint of coffee flavor to it too which well in a beer like this.

so i added up adding bout 6oz of cocoa powder to a 4 gallon batch split between 2 lbks....waiting for my wort to cool to pitch an then its on to next additon of pipeline

im thinking something "lighter" next time tho to go with the warmer weather

bottled the other night...........sample tasted good with a big chocolate aroma.it kinda had a chocolaty/coffee taste to it but cant wait to see what time will do to this brew


and i a side note i think im gonna do a lager next since i have this mini fridge and temp controller just laying around... possibly a maibock. if i can find a good extract recipe??any suggestions borg??

just do an APA with 34/70