BeerBorg

Got this going this morning. Been sitting on the ingredients for a while now, should have been drinking this by now but it's been a busy summer. This is a base recipe I came up with and I usually turn it into a Coffee or Chocolate Porter, sometimes adding both. This time it's going to be a Chocolate Porter. But, before I add the Cocoa at the end of the boil I am pulling off about a gallon that I will ferment aside the main carboy as a plain Robust Porter giving me a six pack or so I can bottle up and for that I'll be using some Munton's Gold yeast I have laying around and want to use up.

Robust Porter

Recipe Specs
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Batch Size (G): 6.0
Total Grain (lb): 14.375
Total Hops (oz): 3.00
Original Gravity (OG): 1.061 (°P): 15.0
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 5.99 %
Colour (SRM): 38.3 (EBC): 75.5
Bitterness (IBU): 33.0 (Tinseth)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 60

Grain Bill
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10.000 lb Maris Otter Malt (69.57%)
1.500 lb Munich I (10.43%)
1.000 lb Crystal 40 (6.96%)
0.500 lb Black Patent (3.48%)
0.500 lb Chocolate (3.48%)
0.500 lb Chocolate, Pale (3.48%)
0.250 lb Carapils (Dextrine) (1.74%)
0.125 lb Roasted Barley (0.87%)

Hop Bill
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2.00 oz East Kent Golding Pellet (5% Alpha) @ 60 Minutes (Boil) (0.3 oz/Gal)
0.50 oz Fuggles Pellet (5% Alpha) @ 15 Minutes (Boil) (0.1 oz/Gal)
0.50 oz Fuggles Pellet (5% Alpha) @ 5 Minutes (Boil) (0.1 oz/Gal)

Single step Infusion at 156°F for 60 Minutes.
Fermented at 66°F with Safale US-05

I may have to give this one a try during the fall/winter.....looks yummy!

Beer-lord wrote:I may have to give this one a try during the fall/winter.....looks yummy!

I do not have many recipes I would say this about, but yes this one is really good. It's a favorite of friends and family and also has a couple of awards to it. I actually brewed this one up today for a friend. He has a corny keg he pops in his kegerator for beers I brew for him. He buys the goods and I get to brew.

At the end of the boil I added 1 8oz can of Hershey's unsweetened Cocoa. I also add some vanilla extract and hazelnut extract at the end of the boil. It really helps bring out the chocolate in the finished beer. It also gives it something that you can't put your finger on but adds a a little something that helps bring it all together.

The wife really likes the Chocolate and Coffee (together) version but I like the Chocolate version best.