Chocolate Porter

[stargazer100]

I was doodling on a friends PC over the weekend and came across a recipe for a Chocolate Porter. I copied down what I could of the recipe, but there was no liquid amounts, only volumes to use for sparging. and no abv mentioned. Can someone give me an idea. I can't find the site now I'm at home!!

1lb Flaked Oats
2lb Pale Malted Barley (2 Row)
2lb Pale Malted Barley (6Row)
1/2lb Chocolate Malt
1lb Crystal Malt
1/2lb Roasted Barley
6lb Pale Dry Malt extract
3 tablespoons freshly ground cinnamon!
2 oz magnum leaf hops
9 tablespoons cocoa powder
W/Yeast Activator 1318 - London Ale
1.25 cups Dry Malt extract
5 tablespoons vanilla extract

"To start up this flavourful blend, add your grain to 6 quarts of water, and bring to a temperature of 150degress Fahrenheit. Than bring your heat down, and hold it at 130 degrees for half an hour. Next, add 3 quarts of boiling water to stabilise the temperature at 155 degrees for one hour. Next step, heat again at 168degrees for 10 minutes. Sparge with 2gallons of 175degree water to boil volume. Finally, chill, and pitch the yeast.

Any help would be grateful.

[mshergold]

With the use of cups as a measurement, I'd say it's not a UK recipe. Cups combined punds and ounces with farenheit as a measurement of temperature makes me think the recipe is American and their so you'll need to take care as their volume and weight measurements differ from Imperial.

[mshergold]

I've just been looking at something on another site on which there is a spreadsheet driven calulator for desining recipes and it mentions 2-row and 6-row American pale malt, so I think your recipe probably is American.

[Blackaddler]

I reckon it's a 10 US gallon batch, which comes out at about 4.5%abv

[critch]

i make a chocolate vanilla stout, and ill give you a hint ,put the vanilla extract into the secondry!

i use around 250g of cocoa(make sure theres no calcium oxilate in it) and 360mls of .2% vannilan extract per firkin, the extract gets quite cloying over that level, ive also noticed that it starts to fade in the bottled product after 6 months


DO NOT USE VANNILLA ESSENSE!