Chocolate Porter/Stout recipes

[subfaction]

Hi Guys,

I've got a brew-day planned for Saturday evening, and am looking to create a chocolate stout/porter, thinking along the lines of Jamil Zainasheff's Chocolate Hazelnut Porter (http://beerdujour.com/Recipes/Jamil/Jam ... Porter.htm) but using my stock up instead of buying anything in:

Grains
Maris Otter Pale Malt Crushed 4000g
Amber Malt Crushed 400g
Flaked Barley (UNMALTED) 1000g
Roasted Barley Crushed 1000g
Black Malt Crushed 1000g
Wheat Malt Crushed 1200g
Carafa Special 3 (crushed) 500g
Brown malt 850g
Crystal malt 180g
Chocolate malt 700g

Spraymalt Light 500g
Spraymalt Wheat 1000g

Hops
fuggles (3.68%) 100g
Saaz 100g
challenger (8.12%) 100g
Northdown (8.54%) 100g
Target (11.12%) 100g
East Kent Goldings (6.45%) 100g

Essence flavours:
chocolate essence 100ml
hazelnut essence 100ml
peach essence 100ml
coca powder 330g

Yeast options: Fullers, Chimay, Westmalle, Nottingham

Any suggestions guys?

[Andy]

I've just brewed a porter based upon the Whitbread 1850 recipe (but ABV / IBU turned down a tad).

79% pale
16% brown,
5% black
1050 OG

All fuggles to 39IBU.

Tastes lovely so far (straight out of the FV)

[subfaction]

Thanks Andy, I'm really looking for a chocolate hit though, so was hoping to roughly match the JZ recipe but using my stock...

[jmc]

What brew length are you going for?

I like the Carafa Special 3, but I'd keep Roasted & Black malt to a minimum
They would taste very 'roasty / sharp' and may not be what your after.
Jamil's recipe uses just 3.3% Black

I'd try to minimise these and max out on chocolate & Carafa special

Hops may overpower any chocolate flavour, so I'd just us a bittering hop. Challenger would be good

Yeast: Fullers would go well

[tec-9-7]

I always associate the flavor of roasted barley as being almost the defining characteristic of Stouts. Whenever I've brewed Porters, I've tried to avoid roasted barley in favor of chocolate malt and/or black patent malt.

[subfaction]

Thanks Chaps, I appreciate the help, how does this sound?
I wish I had more crystal... hoping the brown sugar and amber malts help the low level of crystal.
Planning on adding the 330g of coca at the end of boil, then choc and hazelnut essence at kegging.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: AG#009_Chocolate_Porter
Brewer: Mike
Asst Brewer:
Style: Robust Porter
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 32.08 l
Post Boil Volume: 27.23 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 23.10 l
Estimated OG: 1.063 SG
Estimated Color: 80.4 EBC
Estimated IBU: 44.0 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 74.6 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
4.25 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 60.0 %
1.0 pkg English Ale (White Labs #WLP002) [35.49 Yeast 9 -
0.18 kg Crystal Malt (130.0 EBC) Grain 6 2.5 %
0.60 kg Brown Malt (128.1 EBC) Grain 4 8.5 %
0.65 kg Chocolate Malt (886.5 EBC) Grain 3 9.2 %
0.65 kg Amber Malt (65.0 EBC) Grain 2 9.2 %
0.50 kg Oats, Flaked (2.0 EBC) Grain 5 7.1 %
62.50 g Challenger [8.12 %] - Boil 60.0 min Hop 8 44.0 IBUs
0.25 kg Brown Sugar, Dark (98.5 EBC) Sugar 7 3.5 %


Mash Schedule: BIAB, Medium Body
Total Grain Weight: 7.08 kg
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 36.25 l of water at 68.7 C 65.0 C 75 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min

Sparge: Remove grains, and prepare to boil wort
Notes:
------


Created with BeerSmith 2 - http://www.beersmith.com
-------------------------------------------------------------------------------------

[floydmeddler]

Here's my mocha porter... I took the 'chocolate' thing literally though...

viewtopic.php?f=24&t=58246

[subfaction]

Thanks Floyd I'll take a look, hey if it's going to be called chocolate it SHOULD have some of the real thing in there
What are your thoughts on my grain bill?

[Blackaddler]

I just finished brewing a stout yesterday, based on Burtonbridge Top Dog.

Pale malt 72%
Torrefied Wheat 21%
Chocolate malt 7%
OG1.051
IBU 39

A sample tasting gave me the impression that this will be very chocolatey.

[seymour]

While we're on the chocolate/hazelnut topic, has anyone ever used Nutella spread in brewing?

[Blackaddler]

While we're on the chocolate/hazelnut topic, has anyone ever used Nutella spread in brewing?

Looking at the ingredients...

"About half of the calories in Nutella come from fat (11 g in a 37 g serving, or 99 kcal out of 200 kcal)"

...there's rather a lot of fat, so it might not be a good idea...

[zgoda]

You must be kidding, Seymour. Aren't you?

I'm sorry, Nutella is the last thing I'd have in my beer. Garlic, onions, herring - all ok, but Nutella...

No, I'm not an orthodox. I'll try this.

[seymour]

No seriously, would it work? I know the excessive oils are undesirable, but many brewers use milled hazelnuts in the mash, and many add cocoa powder, actual cocoa nibs, etc. I wonder if a processed blend of the two would work?

[subfaction]

I imagine all that fat would go rancid fairly fast, someone must have tried this though

[floydmeddler]

Thanks Floyd I'll take a look, hey if it's going to be called chocolate it SHOULD have some of the real thing in there
What are your thoughts on my grain bill?

Looks like a nice grain bill. You've got everything there. Should be toasty and roasty. Reckon you could leave this for around 6 months and it would be really round and smooth.

Get some cocoa beans in there! Use more than me though as your beer is WAY bigger. Go on... you know you want to.