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Cocoa Chocolate Porter
Chocolate/Cocoa-Flavored Beer - Extract
Messing around with ingredients for my next batch.
- 6 lbs (2.72 kg) Dark Liquid Malt Extract (30 °L)
- 1 lbs (0.45 kg) Chocolate Malt (350 °L)
- 1 lbs (0.45 kg) Roasted Barley (300 °L)
- 0.75 lbs (0.34 kg) Milk Sugar (Lactose) (1 °L)
- 1 oz (28.35 g) Northern Brewer 11.15% AA (Boil - 60 mins)
- 2 oz (56.7 g) Fuggle Pellet 4.25% AA (Boil - 45 mins)
- 1 oz (28.35 g) Kent Golding Pellet 5.5% AA (Boil - 10 mins)
- 3 oz (85.05 g) Cocoa Powder (Primary)
- 1 oz (28.35 g) Vanilla Bean (Secondary)
- 3.5 oz (99.22 g) dark brown sugar (Bottling)
- Northwest Ale Yeast (Wyeast 1332) (Liquid)
Coco powder will be from an actual coco plant brought back from Jamaica. I've been drying them out now for about 4 months. Hoping to get some nice flavors from them. Going to add them to the Primary to enhance the chocolate bite.
60 minute boil
-Bring 2.5 gallons between 150 and 160 degrees
-Steep specialty grains for 20 mins between 150 and 160
-Remove grains and bring to boil.
-Add 6lbs of Dark Liquid Extract & .75lbs of Lactose and bring back up to a boil.
- Add Northern Brewer Hops at 60 mins
- Add Fuggle hops at 45 mins
- Add Kent Golding at 10 mins
Pitch yeast between 65 and 70 degrees
add 1 vanilla bean split open into primary
let sit for 10 days
transfer to secondary and add cocoa beans
let sit for 11-14 days
transfer to bottling bucket (create dark brown sugar mixture)
**put 2 fluid cups of water and 2 measuring spoon cups of dark brown sugar (apprx 3.5 oz) into a pot and boil for 2 mins. Let cool as add to bucket. Stir in and bottle.
Let condition for 21 days.
Cool for 4 and drink.
Hold in primary fermentor for 10 days at 70 °F (21 °C).
Transfer to secondary fermentor for 11 days at 70 °F (21 °C).
Allow to carbonate and age for 21 days at 70 °F (21 °C).
If you started brewing this beer today you could be drinking it by Sept. 26, 2018. Start brewing this recipe.