A little while back I decided (with the coaxing from a work mate) to once again brew my Choc-Coffee Porter (previous link?).
The Choc-Coffee Porter uses the base style of a Brown Porter with the addition late in the boil (only minutes from finishing) of pure unsweetened cocoa and some fresh espresso shots.
When made previously the beer has been enjoyed by mates and has a traditional brown porter upfront followed by a subtle, but noticeable, coffee and chocolate mix on the back of the palate.
It’s always been a favourite of mine, but as I am not the biggest drinker of porters and stouts it usually sits in the keg for a while, so this time I was not only able to share a brew day with a beer-loving mate – but also share the final product him.
For those interested in the recipe, here it is:
OG: 1.047 SG
FG: 1.014 SG
Estimated Color: 50.2 EBC
Estimated IBU: 30.8 IBUs
Boil Time: 60 Minutes
3.50 kg Pale Malt, Maris Otter
0.45 kg Caramalt (Joe White) (50.0 EBC)
0.30 kg Brown Malt (Simpsons) (500 EBC)
0.25 kg Chocolate Malt (689.5 EBC)
0.22 kg Oats, Golden Naked
20.00 g Galena [11.00 %] 23.9 IBUs 60 minutes
25.00 g Goldings, East Kent [5.10 %] 6.9 IBUs 15 minutes
0.50 tsp Irish Moss 10 minutes
0.50 tsp Yeast Nutrient 10 minutes
80.00 g Double Dutch Cocoa 5 minutes
120.00 ml Coffee (Espresso Shot) 1 minute
1.0 pkg Nottingham Yeast
I did a step mash but single infusion at 67 degrees will suffice.