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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: |
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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 |
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| 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. |
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| Hops: | 1 oz. Willamette Pellets (4.8% AA, 15 min.) 1 oz. Fuggle Pellets (aroma) |
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| 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.
