Double cocoa & Coffee Black Butte Porter

Brewer:	Power Brewers		Email:	-
Beer:	Double cocoa & Coffee Black Butte Porter		Style:	Brown Porter
Type:	All grain		Size:	6 gallons
Color:	123 HCU (~41 SRM)		Bitterness:	46 IBU
OG:	1.088		FG:	1.012
Alcohol:	9.8% v/v (7.7% w/w)
Water:	You want to place in enough gypsum for a 129 ppm.
Grain:	15.87 lb. American 2-row 2.1 lb. American crystal 90L 1.1 lb. Dextrine malt (Cara-Pils) 0.63 lb. American chocolate 0.63 lb. British chocolate 0.63 lb. Flaked wheat
Mash:	70% efficiency
	mash @ 130〫F for 10 min then raise the mash up to 156〫F for 60 min then step up the mash temp to 165〫f for 10 min. After that sparge with 170〬F for 70 min.
Boil:	90 minutes	SG 1.075	7 gallons
	6 oz. cocoa nips 3 oz. Stumptown Sumatra coffee 2 oz. Bella Tazza Ethiopian coffee
	add the 6oz of cocoa nips with 30 min. left in the boil. You also want to do a french press of the coffee at this time. I did it with a 60% Sumatra to 40% Ethiopian mixture.
Hops:	0.87 oz. Galena (13% AA, 90 min.) 0.77 oz. Cascade (6% AA, 15 min.) 0.53 oz. Tettnanger (4.5% AA, 5 min.)
Yeast:	Use the WLP002 yeast. Try to maintain a firm temperature of 64〬F for 4-8 days. Don't try and speed the process up. Just wait till the SP is 1.012

Recipe posted 04/11/11.