Chocolate Three Way Porter - American Porter

An Authentic Homebrew Recipe - by kdanc341

RECIPE INFO

Three different forms of chocolate in this recipe, the chocolate shells might be harder to find so you decide what your third chocolate flavour source would be.
Author: kdanc341 - View
Brew Sessions: 0
Source: Homebrew Recipe
Recipe Type: All Grain
Efficiency: 67%
Calories: 189
Boil Time: 60 Minutes
Batch Size: 0
Boil Size: 0
Total Grains: 0
Total Hops: 0
IBU/OG: 0.56
OG: 1.058
- - -
FG: 1.014
- - -
IBUs: 32.69 (tinseth)
- - - IBUs
Color: 34.9° SRM / 68.75° EBC
- - - SRM
Alcohol: 5.76%
-% - -% ABV

FERMENTABLES

fermentable / amount / ppg / l / usage
2-Row - US, 0 (41.2%), 37 ppg, 1 L, Mash
Munich - Light 10L - US, 0 (41.2%), 35 ppg, 10 L, Mash
Chocolate Malt - US, 0 (6.2%), 34 ppg, 350 L, Mash
Caramel/Crystal 75 - US, 0 (4.1%), 35 ppg, 75 L, Mash
Flaked Oats - US, 0 (4.1%), 37 ppg, 1 L, Mash
Roasted Barley - US, 0 (2.1%), 25 ppg, 300 L, Mash
Black Malt - US, 0 (1.1%), 28 ppg, 500 L, Mash

HOPS

hop / amount / usage / time / AA / IBUs
Cascade , 0 (Pellet), Boil, 40 Minutes, 5.8, 9.97
Cascade , 0 (Pellet), Boil, 60 Minutes, 5.8, 22.72

YEAST

yeast / attenuation
Fermentis Safale S-04, 75%

OTHER INGREDIENTS

ingredient / amount / name / usage
Cocao, 0 , Boil, 0 minutes

NOTES

mash @ 67C for 60min. I happened to have cocao shells they have no flavour but some aroma, I added 2oz at 30min of boil. Add cocao with 10 minutes left in boil. Ferment 8 to 10 days, I only single staged the fermentation.

Recipe Reviews/Tasting Notes (1)

Recipe Review Recipe Review Recipe Review Recipe Review Recipe Review
3 out of 5 stars
5 star
0%
4 star
0%
3 star
100%
2 star
0%
1 star
0%
Recipe Review Recipe Review Recipe Review Recipe Review Recipe Review
reviewed by kdanc341 on May 14, 2018
"The chocolate is not strong enough to be considered "chocolate three ways", it is a decent porter on it's own and goes down pretty easily. It fits with the style pretty well, though the head on the beer isn't very strong might need adjusting to fix the head retention."

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