sappnasty
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- Jan 1, 2014
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Fellas,
Brewed this tonight and I will be updating this thread until it is ready to drink. Here is a recipe that was inspired by several porter recipes here on Home brew Talk, but added my own twists and ideas as I went along. Here is what I came up with:
Brew Name:
Mike's Choc-N-Load Chocolate Porter (Partial/Extract)
Batch Size:
5 Gallons
Water:
6 gallons of T.G. Lee Carbon Filtered Water (Six one gallon containers)
Grains/Specialty:
1/2lb Special B
1/2lb of Stout Malt (Malting Co. of Ireland)
1/2lb of Caramunich II
1/4lb of Carafa II Special
1/8lb Black Patent
Extract:
7lbs of Briess Sparkling Amber DME
Hop Schedule:
1oz of US Fuggle (60 minutes) - Whole hops @ 4.5 AAU
minutes)
1oz of US Fuggle (30 minutes) - Whole hops @ 4.5 AAU
Additives:
4oz of Brewer's Best Organic Cacao (Cocoa Nibs)
Yeast:
Wyeast 1728 Scottish Ale Smack-Pack
Gravity:
Original Gravity 1.072
Final Gravity is to be determined
Directions/Step by step:
I started by adding all grains/specialty grains to grain sock. I added all 6.0 gallons of water into kettle and brought up to 150-160F. I then added grains and allowed to steep for 15 minutes while lifting up/down and agitating grain sock. After 15 minutes, I removed grain sock and allowed for grain liquid to drain into kettle. While temperature was 160F, I added all 7 pounds of Briess Sparkling Amber Dry Malt Extract into water. I slowly added as I stirred, careful to mix properly and prevent boil over or DME from sticking to bottom of kettle.
As soon as the wort began to come to rolling boil, I started 60 minute timer and added to first 1oz of U.S. Fuggle whole hops (4.5 AAU). Continued to keep a close eye on the wort, stirring often. At the 30 minute mark, I added the final 1oz of U.S. Fuggle (4.5AAU). Allowed to boil until 60 minutes expired and then immediately brought inside and cooled with wort chiller until it reach 70F. While I was waiting for wort to cool, I used a Colander to "steam" the cocoa nibs (only steamed, not submerged) to kill any wild yeast or possible bacteria.
Shortly after, I removed the wort from the kettle and transferred into the Primary 5 gallon carboy. I then pitched the Wyeast (#1728 Scottish Ale) into the primary when it was also at 70F, making sure to match both wort and yeast at the same temps. (Note* I activated smack pack the evening before and allowed package to swell*). After pitching yeast, I carefully poured all of the cocoa nibs into the primary and subsequently sealed with 3 piece airlock modified as a blow-off valve with 1/2" tubing and into a bucket with Star-San Sanitizer.
I then moved the primary into my cool man room and covered. At this point, this is as far as I have gone and will update this thread as it goes along until the day I pop a top and taste. I plan to allow it to ferment in the primary for 9 days and then racking over to a secondary for another 2 weeks. After I have taken several gravity readings, I plan to bottle and allow to condition for another 2 weeks. I will update and add pictures as I progress.
-Mike Sapp
Brewed this tonight and I will be updating this thread until it is ready to drink. Here is a recipe that was inspired by several porter recipes here on Home brew Talk, but added my own twists and ideas as I went along. Here is what I came up with:
Brew Name:
Mike's Choc-N-Load Chocolate Porter (Partial/Extract)
Batch Size:
5 Gallons
Water:
6 gallons of T.G. Lee Carbon Filtered Water (Six one gallon containers)
Grains/Specialty:
1/2lb Special B
1/2lb of Stout Malt (Malting Co. of Ireland)
1/2lb of Caramunich II
1/4lb of Carafa II Special
1/8lb Black Patent
Extract:
7lbs of Briess Sparkling Amber DME
Hop Schedule:
1oz of US Fuggle (60 minutes) - Whole hops @ 4.5 AAU
minutes)
1oz of US Fuggle (30 minutes) - Whole hops @ 4.5 AAU
Additives:
4oz of Brewer's Best Organic Cacao (Cocoa Nibs)
Yeast:
Wyeast 1728 Scottish Ale Smack-Pack
Gravity:
Original Gravity 1.072
Final Gravity is to be determined
Directions/Step by step:
I started by adding all grains/specialty grains to grain sock. I added all 6.0 gallons of water into kettle and brought up to 150-160F. I then added grains and allowed to steep for 15 minutes while lifting up/down and agitating grain sock. After 15 minutes, I removed grain sock and allowed for grain liquid to drain into kettle. While temperature was 160F, I added all 7 pounds of Briess Sparkling Amber Dry Malt Extract into water. I slowly added as I stirred, careful to mix properly and prevent boil over or DME from sticking to bottom of kettle.
As soon as the wort began to come to rolling boil, I started 60 minute timer and added to first 1oz of U.S. Fuggle whole hops (4.5 AAU). Continued to keep a close eye on the wort, stirring often. At the 30 minute mark, I added the final 1oz of U.S. Fuggle (4.5AAU). Allowed to boil until 60 minutes expired and then immediately brought inside and cooled with wort chiller until it reach 70F. While I was waiting for wort to cool, I used a Colander to "steam" the cocoa nibs (only steamed, not submerged) to kill any wild yeast or possible bacteria.
Shortly after, I removed the wort from the kettle and transferred into the Primary 5 gallon carboy. I then pitched the Wyeast (#1728 Scottish Ale) into the primary when it was also at 70F, making sure to match both wort and yeast at the same temps. (Note* I activated smack pack the evening before and allowed package to swell*). After pitching yeast, I carefully poured all of the cocoa nibs into the primary and subsequently sealed with 3 piece airlock modified as a blow-off valve with 1/2" tubing and into a bucket with Star-San Sanitizer.
I then moved the primary into my cool man room and covered. At this point, this is as far as I have gone and will update this thread as it goes along until the day I pop a top and taste. I plan to allow it to ferment in the primary for 9 days and then racking over to a secondary for another 2 weeks. After I have taken several gravity readings, I plan to bottle and allow to condition for another 2 weeks. I will update and add pictures as I progress.
-Mike Sapp
What do I need to do to have this as an official recipe?
