Chocolate Coffee Porter Homebrewers Recipe and Guide

drink beer it's good for you hello welcome to the video with in this video guide i will take you through the steps in order of creating my very tried and tested chocolate and coffee porter that involves all natural ingredients so let's now get started shown on screen is sneak preview of this beer's vital statistics much much more on this later this recipe like all of my shared recipes is written by me and can be found in full within the video's description which is underneath the video window when viewed on a desktop computer you will also find a link to the full recipe on brew fiber which can be used free of charge with some restrictions if you are a grain father user i have also shared this recipe within grandfather's platform as a g40 recipe which can easily be converted to other brewing systems in their range by simply applying an equipment change your first step in brewing this recipe will deconvert the recipe before ordering in your ingredients i have an easy going to doing this on brewfalver on my channel as shown on screen now recipe conversion is an essential part of the process for the intended results the next thing to plan before your brew is your water profile i recommend the water profile shown on screen that is the dark lager for a nice smooth and flavorful end result as this is a darker beer a higher ph than usually is desirable to smooth off the taste further i recommend shooting in the 5.4 to 5.5 range but some like to go as 5.8 ph as always your own experimentation is key for your own taste buds okay so let's start brewing for this brew i'm using the grainfalver g40 which has preheated my mash water and i'm now adding the grain in for preparation for the mash because this basket design is so wide i'm actually adding more grain into the system during the doing in process than you will see me normally doing before stirring it in i still advocate this gradual method though to ensure that you have no grain clumps and that every grain is wet once all of your grain is in place you can then start the mash for this mash we are using a higher target mash temperature than usual the end effect of this will be that some sugars will be harder for our yeast to eat leading to more sugars being left behind in our final beer this will result in a fuller body and thus a higher final gravity but in this case this does not mean that you will have a sweet beer as such just less dry with our mash now started let's go through the vitals and fermentables of this recipe this end beer has an estimated abv of 6.3 putting it on the stronger treats side which is where i've designed this to be i have tested this recipe design at lower and higher alcohol levels and it sits best at this level however if you wish you could adjust the alcohol level as long as you keep the bug ratio the same this will mean adding more hops if the beer is stronger or less if it is weaker you will note that this level of alcohol with an ibu of 30 which when both alcohol and bitterness are put together gives a bug ratio of 0.49 though certainly this is not a beer that has much bitterness making it smooth and easy just how reporter of its type should be in my mind in regards to the grain bill here our main fermentable is parallel more which provides our nice canvas for flavor for our other months to shine this starts with chocolate more which i suggest you buy in as a dehaas version to avoid astringency if you can only buy in the hust version then you can add the chocolate more in the last 10 minutes of the mash and this will also avoid the astringent flavours despite its name our chocolate malt will also add in some coffee flavor too alongside malty sweetness this speciality malt will add a lot of dark color also this is further backed up by the dark crystal more which will add in further body and caramel flavoured sweetness our wheat malt at five percent of this grist will add in some much desired creamy texture as well as aiding in head formation and retention then lastly at one percent of black malt which is at this level purely for actually adding in color this completes the grain bill but it does not complete this recipe's flavor based ingredients more on this later after mashing and mash out our grain was ready for a sparge which was performed with water at 75 degrees celsius or 167 degrees fahrenheit this was done as evenly as possible over the entire grain bed to wash through any remaining sugars whilst the spout is in progress the g40 will automatically start heating to almost boiling temperature and if you are using a different type of brewing system i would suggest that you set the heating short of the boil yourself manually this is a great tip because it will actually save you some time let's now move on to the boil unlike some dark styles this one does not have a huge amount of protein content so hot break foam on this one will not be huge it is still important to stir it in though to avoid a boil over once this is done you can then start the boil timer in keeping with the modern bowl time this will just boil for 30 minutes not only does this save you time compared to a 16 minute boil or longer but you're also boiling off less flavor which is great way to go however if you do enjoy a thicker style of wall then you could go with a long boil of 90 minutes or more just be sure to adjust the one and only hop addition so that it just provides 30 ibu and naturally you will need to plan such changes in advance in terms of your water volumes there are always various options with brewing but you do need to pre-plan in advance once the boil was over i set up the counterfeit chiller for cooling this started off as a simple recirculation back into the brewing system but soon the temperature was low enough that i could chill straight into my fermenter once a few liters of water were present in my fermenter i then pitched my yeast of choice which in this case after some trials is omega's lutrik fake i really love the flexibility of this yeast as well as its tolerance of temperature without the need for pressure for very very clean results it is also helpful to me that this is now available in dry form which means i have a greater freedom of when i use it check out my recent video about this use of further details once the yeast is pitched i then aim my core board on top to hydrate it quickly this is a technique that i have been using for many years that i have failed minimizes use lag time by using this yeast or actual lager use with this recipe i find the results to be much more pleasing in terms of how clean the end result is and this very nicely fits a dark large hood water profile as mentioned earlier to obtain this ultra clean result you can use lutrik fake at 20 degrees celsius or 68 degrees fahrenheit with no need for pressure if going down to this kind of temperature is an issue for you then by all means ferment higher but then i suggest using pressure at between 10 to 12 psi lucha fake is happy at temperatures of up to 35 degrees celsius or 95 degrees fahrenheit so you certainly have plenty of scope lutra is a very fast fermenter even at the low end of its range without pressure and this particular batch was fermented by me at 20 degrees celsius and it was fermented out within three days i then left this in the fermenter for a total of seven days the day before transfer of the final bearings a cornelius keg it was time to prepare the additional flavour ingredients starting with coffee i suggest spending a little time in selecting a nice fresh quality coffee that you believe will complement a porter beer for your own taste some homebrew stores sell coffee for this purpose so you could take a look at what is available around you i am using 90 grams or 0.2 pounds of coffee for one cornelius keg which is finely ground as you can see here i then take a french press like this one and add the coffee but there certainly are other types of equipment that will do the same job the next step is then to add cold water cold water is key to the end result because it will impart a much smoother flavor profile that is much better for pairing with beer in this way i am using approximately half a liter of water for this process which can be removed from your sparge water once the water is all added you can then drop the press down onto your bed of coffee this should then be added to your fridge for at least 12 hours to infuse on the day of beer transfer into your keg or bottling bucket you should add the coffee first before transfer of the beer on top this will ensure a nice even mix right from the stop the next step is to prepare our cocoa nibs which will deliver a very distinct and natural flavor of chocolate furthermore they will also add in some extra mouthfeel and some extra bitterness when adding cocoa to beer this really needs to be accounted for in the recipe as i have done with mine you will then need to prepare a clean and sanitary container to add your cocoa into that can be easily removed here i am using a keghop tube with a chain that is attached to my keg lids inside hook this makes the process of adding and removing very easy removal of your cocoa nibs is very important as you'll only want to leave them in contact with your beer for 14 days once you have added your container and lid you should then be sure to purge your keg several times with co2 to avoid the issue of oxygen being present and then sit your keg in a fridge or a cold area once the 14 days is up then remove the pressure first before opening the lid and removing the cocoa and its container you should then purge the keg again with co2 and set it in your kegerator for carbonation and serving let's now move on to a look at the pour and tasting notes of the finished beer as you can see this one pauses brown but once it's in the glass it looks much darker as to be expected naturally lighting will also play a major role on how a beer of this type appears i have this one set to 1 bar of pressure which is 14.5 psi and my kegerator temp is set to 5 degrees celsius which is 41 degrees fahrenheit this provides a higher level of carbonation than i usually use but i feel that it works best with this recipe certainly drinking through a larger head makes the experience better of this beer for most people let's now move on to my tasting notes after giving this one some swirling in the hand the aroma from this beer is a complex mix of coffee chocolate and rich malt flavor-wise you can expect very natural and very smooth complex coffee and chocolate on entry with some caramel notes in the middle that end with rich multi flavors on the finish bitterness is certainly there but it is very smooth and rounded many prefer this as a sip and savour type beer with plenty of tongue smacking do not drink this very cold as the temperature will hide all of the details i give this one some minutes to warm in my hands before i start drinking this beer also works better with a higher level of carbonation and larger head as previously mentioned my final impression of this beer is that it is easy drinking very flavorful and balanced and it has plenty of complexity especially if you take your time with it i would be very interested in hearing from people that have brewed this as to their thoughts i personally feel that it finds its prime state after four to six weeks of conditioning for most taste pellets so do remember to give it a little time to condition before actually judging it i do hope that you found this video useful informative and interesting if so why not consider liking and subscribing for further support you can join the channel's facebook group and if you would like to support the channel then check out the channel's merchandise store as all profits go back into the channel until next time happy brewing

Channel: David Heath Homebrew

Views: 18,798

Keywords: all grain, how to brew beer, home brew, home brewing, brewing beer at home, home brewing beer, homebrewing (hobby), RECIPE, PORTER, CHRISTMAS, BEER, dark beer, all grain home brew, all grain beer recipes, all grain beer recipes for beginners, how to brew beer for beginners, home brewery, home brewed black coffee

Id: ynnPLeeQaCY

Length: 11min 11sec (671 seconds)

Published: Sun Nov 07 2021