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Main
Date: 20 Dec 2006 09:32:55
From: Boxx
Subject: New Member
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Hello all! My name is Mike and I have been brewing since March of
2006. I've brewed four styles of beer so far.
1. American IPA
2. Gone Fishing Pale Ale
3. American Brown Ale
4. Oatmeal Stout
I am going to brew a Steam Ale sometime next week I hope, depending on
the weather. I want it to be nice and cold so I can ferment in garage
at a nice cold temp.
I am also a member of two Homebrewers club's.
The Malted Barley Appriciated Society in Brooklyn and The New York City
Brewers Guild in NYC.
I would like to make a Porter. Does anyone have any good recipes for a
Chocolate/Coffee Porter? I would like it to have some coffee and
chocolate flavors.
A grains/extract recipe would work well for me. I would also like a
mini mash recipe because I am going to start brewing the mini mash
process very soon.
Thank you,
Mike Boxx
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Date: 20 Dec 2006 18:25:17
From: splendidmike
Subject: Re: chocolate/coffee porter
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> I would like to make a Porter. Does anyone have any good recipes for a
> Chocolate/Coffee Porter? I would like it to have some coffee and
> chocolate flavors.
mike,
i'm also on my fifth beer, bottling tomorrow.
i'd also be interested in seeing some opinions on a porter like that.
but i do know of a porter recipe that you might want to try. it was the
first one me and my roommate did, and it tasted big and sweet like the
way i imagine a chocolate/coffee porte would. one of my friends
declared it the best porter he'd ever had. you can imagine how happy it
made me, being my first beer ever. i feel like i need to shout the
recipe from the mountain tops. It's from the book Clone Brews - the
Saku Estonian Porter.
if you can't find a coffee chocolate recipe, this baltic porter really
did a number on me. I've only got two bottles left and i'm going to try
my best to age them a bit. anyway:
###
Saku Brewery, Saku, Estonia
This bottom-fermented porter has a creamy, tan head and is dark-amber
in color. It's medium-bodied and has a caramel, buttery flavor
intertwined with some roasted malt.
Yield: 5 gallons (18.9 L)
Final gravity: 1.016-1.020
SRM 30
Original gravity: 1.076-1.079
IBU 36
7=2E5% alcohol by volume
Crush and steep in 1 gallon (3.8 L) 150=B0F (65.5=B0C) water for 20
minutes:
10 oz. (.28 kg) 65=B0L German dark crystal malt
=BD lb. (.23 kg) German Munich malt
2 oz. (57 g) chocolate malt
Strain the grain water into your brew pot. Sparge the grains with =BD
gallon (1.9 L) water at 150=B0F (65.5=B0C). Add water to the brew pot for
1=2E5 gallons (5.7 L) total volume. Bring the water to a boil, remove the
pot from the stove, and add:
6=2E6 lb. (3 kg) Ireks light malt syrup
3=2E3 lb. (1.5 kg) Bierkeller light malt syrup
=BD lb. (.23 kg) M&F light DME
1=2E3 oz. (37 g) Northern Brewer @ 10% AA (13 HBU)
(bittering hop)
Add water until total volume in the brew pot is 2.5 gallons (9 L). Boil
for 45 minutes then add:
=BD oz. (14 g) German Hallertau Hersbrucker (flavor hop)
1 tsp. (5 ml) Irish moss
Boil for 10 minutes then add:
=BD oz. (14 g) German Hallertau Hersbrucker (aroma hop)
Boil for 5 minutes, remove pot from the stove, and cool for 15 minutes.
Strain the cooled wort into the primary fermenter and add cold water to
obtain 5 gallons (18.9 L). When the wort temperature is under 80=B0F
(26.6=B0C), pitch your yeast.
1st choice: Wyeast's 2308 Munich yeast
(Ferment at 42-52=B0F [6-11=B0C])
2nd choice: Wyeast's 2206 Bavarian lager yeast
(Ferment at 42-52=B0F [6-11=B0C])
Ferment in the primary fermenter 5-7 days or until fermentation slows,
then siphon into the secondary fermenter. Bottle when fermentation is
complete with:
1=BC cup (300 ml) M&F extra-light DME
Serve in a pint glass or dimpled mug at 60=B0F (16=B0C).
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