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Double Chocolate
This is a basr Recipe,If you like more or less Hops,alchol,or chocolate feel free to adjust the Recipe.We all have differnt Taste.
| Brewer: | Randy m | Email: | - | |||||
| Beer: | Double Chocolate | Style: | Robust Porter | |||||
| Type: | All grain | Size: | 6 gallons | |||||
| Color: |
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Bitterness: | 32 IBU | |||||
| OG: | 1.083 | FG: | - | |||||
| Alcohol: | - | |||||||
| Water: | .5 ounce of gympsum in the Boil | |||||||
| Grain: | 18 lb. British pale 1 lb. 2 oz. American crystal 60L 8.1 oz. Dextrine malt (Cara-Pils) 12 oz. Carafa 3 1 lb. 8 oz. British chocolate 2.3 oz. British black patent 1.17 oz. Roasted barley 4 oz. Flaked barley |
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| Mash: | 60% efficiency | |||||||
| Mash at 155° for 60 min.Raise to 168° for 15 min.Sparge at 170° | ||||||||
| Boil: | 90 minutes | SG 1.062 | 8 gallons | |||||
| 4 oz. . GHIRARDELLI unsweet cocoa | ||||||||
| Add Irish moss at Last 10 min. of Boil | ||||||||
| Hops: | .75 oz. Bullion (8.5% AA, 60 min.) .75 oz. Kent Goldings (5% AA, 45 min.) .5 oz. Fuggles (4.75% AA, 30 min.) |
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| Yeast: | Used White Lab. Engish Ale WLP002 or something close. | |||||||
| Log: | Fermented a room temp. Left in primary for 2 weeks Racked to a secondary for a month.Kegged. | |||||||
| Carbonation: | 2.1 volumes | Keg: 8.8 psi @ 42°F | ||||||
| added more Carbanation for first 2 weeks | ||||||||
| Tasting: | May add a bit more bittering hops no finishing hops want the Chocolate to be there. | |||||||
Recipe posted 12/18/07.
