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Double Chocolate

This is a basr Recipe,If you like more or less Hops,alchol,or chocolate feel free to adjust the Recipe.We all have differnt Taste.

Brewer: Randy m Email: -
Beer: Double Chocolate Style: Robust Porter
Type: All grain Size: 6 gallons
Color:
200 HCU
Bitterness: 32 IBU
OG: 1.083 FG: -
Alcohol: -
Water: .5 ounce of gympsum in the Boil
Grain: 18 lb. British pale
1 lb. 2 oz. American crystal 60L
8.1 oz. Dextrine malt (Cara-Pils)
12 oz. Carafa 3
1 lb. 8 oz. British chocolate
2.3 oz. British black patent
1.17 oz. Roasted barley
4 oz. Flaked barley
Mash: 60% efficiency
Mash at 155° for 60 min.Raise to 168° for 15 min.Sparge at 170°
Boil: 90 minutes SG 1.062 8 gallons
4 oz. . GHIRARDELLI unsweet cocoa
Add Irish moss at Last 10 min. of Boil
Hops: .75 oz. Bullion (8.5% AA, 60 min.)
.75 oz. Kent Goldings (5% AA, 45 min.)
.5 oz. Fuggles (4.75% AA, 30 min.)
Yeast: Used White Lab. Engish Ale WLP002 or something close.
Log: Fermented a room temp. Left in primary for 2 weeks Racked to a secondary for a month.Kegged.
Carbonation: 2.1 volumes Keg: 8.8 psi @ 42°F
added more Carbanation for first 2 weeks
Tasting: May add a bit more bittering hops no finishing hops want the Chocolate to be there.

Recipe posted 12/18/07.