Choc – Coffee Porter Recipe

This week we would like to introduce you to Nick Wiseman who has just joined our Australian sales team. Some of you may already know Nick, as he is an avid Grainfather user himself, and very active on the Grainfather Users Group. We are very excited to now be working with him more closely, and look forward to tapping into his all grain brewing knowledge and ideas for the homebrew market.

To kick things off, here is one of his recipes he has developed on the Grainfather, a Choc – Coffee Porter.

Choc – Coffee Porter – By Nick Wiseman
This porter uses the base style of a brown porter with a very late addition (only minutes from finishing the boil) of pure unsweetened cocoa and a couple of shots of fresh espresso. It has upfront traditional brown porter flavours, followed by a noticeable coffee and chocolate hit on the back of the palate.

OG: 1.047 SG
FG: 1.014 SG
ABV: 4.5%
Estimated Colour: 50.2 EBC
Estimated IBU: 30.8 IBUs
Boil Time: 60 minutes

3.5 kg    Pale Malt, Maris Otter
450 g     Caramalt (Joe White) (50.0 EBC)
300 g     Brown Malt (Simpsons) (500 EBC)
250 g     Chocolate Malt (689.5 EBC)
220 g     Oats, Golden Naked
20 g       Galena (11%) 23.9 IBUs                               60 min
25 g       Goldings, East Kent (5.10 %) 6.9 IBUs        15 min
0.5 tsp   Irish Moss                                                      10 min
0.5 tsp   Yeast Nutrient                                                10 min
80 g       Double Dutch Cocoa                                      5 min
120 ml   Coffee (Expresso Shot)                                  1 min
1 pkt      Mangrove Jack’s British Ale Yeast

I did a step mash, but single infusion at 67 degrees C will suffice. I personally like to add a couple of packets of yeast but I will leave that up to you to decide! Enjoy.

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