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Chocolate Espresso Porter

This porter is an attempt to duplicate a English porter with espresso and chocolate. Very smooth, not too hoppy, with a hint of nutty chocolate and coffee.

Brewer: MGuarnaccia Email: -
Beer: Chocolate Espresso Porter Style: Porter
Type: Extract w/grain Size: 5.1 gallons
Color:
82 HCU (~31 SRM)
Bitterness: 6 IBU
OG: 1.042 FG: 1.010
Alcohol: 4.1% v/v (3.2% w/w)
Water: Water filter with carbon activation.
Grain: 6.5 oz. Muntons Crystal 2Row: EBC130-170
10 oz. Muntons Chocolate 2 Row: EBC900-1150
4 oz. Muntons Black Patent: EBC1150-1400
Steep: Steep grains from cold to 170°F. Then sparged 4 cups of cold water over grains into wort.
Boil: 60 minutes SG 1.085 2.5 gallons
6 lb. Briess Sparkling Amber Dry Malt Extract
Irish Moss added at 10min left.
Add 1 Tbs cocoa power with 2 min left. I used Shiloh Farms Organic Cocoa Power, but any will do.
Make espresso: add 4 cups water to coffee maker, and 1/3 cup espresso. I used Cafe Caribe from A&P.
Add espresso to wort at end of boil.
Hops: 1 oz. Willamette Pellets (4.8% AA, 15 min.)
1 oz. Fuggle Pellets (aroma)
Yeast: Nottingham Brewing Yeast (11g). Added 90°F water (4oz) for 15 min. Adjusted temp with wort slowly and then pitched and stirred vigorously.
Log: Brewed 12/19/2010

Recipe posted 12/30/10.