Honey Chocolate Smoked Porter
Robust Porter

 

Type: All Grain

 Date: 12/16/2009

Batch Size: 5.50 gal

 Brewer: Jeremy
Boil Size: 6.50 gal Asst Brewer:
Boil Time: 60 min Equipment: My Brew Setup
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
5.00 lb Mild Malt (4.0 SRM) Grain 37.04 %
4.00 lb Smoked Malt (5.0 SRM) Grain 29.63 %
1.00 lb Biscuit Malt (23.0 SRM) Grain 7.41 %
1.00 lb Chocolate Malt (350.0 SRM) Grain 7.41 %
0.50 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3.70 %
0.75 oz Chinook [13.00 %] (60 min) Hops 31.2 IBU
0.25 oz Chinook [13.00 %] (7 min) Hops 2.8 IBU
0.26 tsp Irish Moss (Boil 10.0 min) Misc
1.02 tsp Yeast Nutrient (Boil 10.0 min) Misc
1.04 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
1.50 cup Malto-Dextrine (Boil 5.0 min) Misc
2.00 oz Cocoa (Boil 10.0 min) Misc
2.00 oz Cocoa (Secondary 2.0 weeks) Misc
2.00 lb Honey (1.0 SRM) Sugar 14.81 %
1 Pkgs British Ale (White Labs #WLP005) Yeast-Ale

 

Beer Profile

Est Original Gravity: 1.065 SG

 Measured Original Gravity: 1.063 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.000 SG
Estimated Alcohol by Vol: 6.09 % Actual Alcohol by Vol: 8.22 %
Bitterness: 34.0 IBU Calories: 274 cal/pint
Est Color: 30.8 SRM Color:
Color
 

Mash Profile
Mash Name: Jeremy's Single Infusion, Full Body, No Mash Out Total Grain Weight: 11.50 lb
Sparge Water: 4.79 gal Grain Temperature: 72.0 F
Sparge Temperature: 180.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Jeremy's Single Infusion, Full Body, No Mash Out
Step Time Name Description Step Temp
60 min Mash In Add 14.38 qt of water at 168.2 F 156.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Corn Sugar Volumes of CO2: 2.4
Pressure/Weight: 4.2 oz Carbonation Used: -
Keg/Bottling Temperature: 60.0 F Age for: 28.0 days
Storage Temperature: 52.0 F  
 

Notes

1. Higher alcohol beers need less chocolate, as alcohol aids in the flavor extraction.
2. Baker's chocolate contains additional oils, which can damage head retention.
3. Chocolate nibs in the primary may inhibit yeast activity.
4. Cocoa adds to the bittering, so extra cocoa should be accompanied by slight bittering hop reduction.
5. Cocoa beers have a harsh bite for the first month or two, then they mellow out. Other chocolates will start smoother.
6. Cocoa thins out very quickly when boiled.
7. A tiny bit of vanilla can brighten-up the beer and round out the flavor profile.
8. Cocoa powder can cause boilovers if you are not careful.

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