Auger
Well-Known Member
I'm going to take a try at cloning this, my wife really seems to like it. I haven't tried it yet (I guess that would be a good place to start). I was able to find a few clone recipes of Yuengling's basic porter (I have had that, but not for a long time, I'll have to try and find some). I'm making the assumption that they're using the same basic recipe for the base beer and just adding stuff for the chocolate notes. Here's what I have for the base recipe:
Style: American Porter
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 6.73 gal
Post Boil Volume: 5.73 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.050 SG
Estimated Color: 24.0 SRM
Estimated IBU: 33.7 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 79.2 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 84.2 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 2 5.3 %
8.0 oz Crystal, Medium (Simpsons) (90.6 SRM) Grain 3 5.3 %
0.60 oz Chinook [13.00 %] - Boil 60.0 min Hop 4 28.6 IBUs
0.50 oz Cascade [5.50 %] - Boil 15.0 min Hop 5 5.0 IBUs
8.0 oz Turbinado [Boil for 5 min](10.0 SRM) Sugar 6 5.3 %
1.0 pkg SafLager S23 Yeast 7 -
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 9 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 11.25 qt of water at 163.7 F 152.0 F 60 min
Mash Out Add 6.30 qt of water at 200.7 F 168.0 F 10 min
Sparge: Fly sparge with 4.17 gal water at 168.0 F
The Yuengling website says for the Hershey Porter:
I'm thinking maybe 2oz of cocoa powder in the mash, a secondary on 8oz of cacao nibs, and 8oz of hershey syrup mixed in at bottling/kegging (maybe cut with a little vodka and water to thin it out and aid mixing. I'll have to try the beer to see how much resudual sweetness is in it, as far as if the syrup should also be added to secondary and the sugar allowed to ferment out, or if the beer should be stabilized and effectively backsweetened and flavored with the syrup.
Anyone see flaws or have any suggestions? I've brewed with cacao nibs before but never syrup or powder so open to suggestions/experiences on using those especially.
Style: American Porter
TYPE: All Grain
Recipe Specifications
--------------------------
Boil Size: 6.73 gal
Post Boil Volume: 5.73 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.050 SG
Estimated Color: 24.0 SRM
Estimated IBU: 33.7 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 79.2 %
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
8 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 84.2 %
8.0 oz Black (Patent) Malt (500.0 SRM) Grain 2 5.3 %
8.0 oz Crystal, Medium (Simpsons) (90.6 SRM) Grain 3 5.3 %
0.60 oz Chinook [13.00 %] - Boil 60.0 min Hop 4 28.6 IBUs
0.50 oz Cascade [5.50 %] - Boil 15.0 min Hop 5 5.0 IBUs
8.0 oz Turbinado [Boil for 5 min](10.0 SRM) Sugar 6 5.3 %
1.0 pkg SafLager S23 Yeast 7 -
Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 9 lbs 8.0 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 11.25 qt of water at 163.7 F 152.0 F 60 min
Mash Out Add 6.30 qt of water at 200.7 F 168.0 F 10 min
Sparge: Fly sparge with 4.17 gal water at 168.0 F
The Yuengling website says for the Hershey Porter:
Brewed using a combination of Hershey’s iconic chocolate syrup, Hershey’s cocoa powder, and cocoa nibs to create this once in a lifetime collaboration along with Yuengling’s nearly 200-year-old Dark Porter recipe.
I'm thinking maybe 2oz of cocoa powder in the mash, a secondary on 8oz of cacao nibs, and 8oz of hershey syrup mixed in at bottling/kegging (maybe cut with a little vodka and water to thin it out and aid mixing. I'll have to try the beer to see how much resudual sweetness is in it, as far as if the syrup should also be added to secondary and the sugar allowed to ferment out, or if the beer should be stabilized and effectively backsweetened and flavored with the syrup.
Anyone see flaws or have any suggestions? I've brewed with cacao nibs before but never syrup or powder so open to suggestions/experiences on using those especially.