Last Updated on Sunday, 4 April 2010 06:32 Written by admin Saturday, 6 February 2010 10:02
Ingredients:
* 7 pounds, unhopped extract syrup
* 1 pound, chocolate malt, not cracked
* 1/2 pound, black patent malt, not cracked
* 1/2 pound, crystal malt (90 degrees L.)
* 1/2 pound, Sumatra decaf coffee
* 1-1/2 ounces, Cascade hops (boil)
* 1/2 ounce, Cascade hops (finish)
* yeast
Procedure:
Place chocolate, patent, and crystal malts in about 2 gallons of water and bring to almost boil, Sparge into boiling pot. Add 2 more gallons of water. Bring to boil and add bittering hops. 30 minutes into the boil, add 1/2 teaspoon Irish moss. Boil one more hour. Add finishing hops in last 2 minutes of boil. Pour into fermenter and add coffee. Pitch yeast.
Last Updated on Wednesday, 7 May 2008 05:31 Written by admin Wednesday, 7 May 2008 05:31
Description:
You may look at this and think double chocolate?! It’s not chocolate as in a candy bar, but in the grain. In this recipe I used 1/2 lb. of chocolate malt instead of 1/4 lb. for the average 2 1/2 gallon batch.
Size:
- 2 1/2 gallons
Ingredients:
- 4 1/2 lb. 2-row
- 1/2 lb. Special-B
- 1/2 lb. Chocolate
- 1/2 lb. Gambrinus Honey Malt
- 1/2 lb. Flaked Wheat
- 1/2 oz. East Kent Goldings (bittering) 60 min.
- 1/2 oz. Fuggles (aroma) 10 min.
- 1/4 tsp Irish Moss 15 min
- Wyeast 1098 British Ale Yeast
- 3/4 tsp. Polyclar
- 1/2 cup Light DME(priming)
Brewing Instructions:
Mash All Grains in a cooler at 122f for 35 min. Add boiling water to bring the temp up to 146f. for 75 min. Lauter 3x, add enough water to get 4 gallons, and bring to a boil. Add hops and Irish moss at designated times.
Fermentation:
Last Updated on Wednesday, 7 May 2008 05:29 Written by admin Wednesday, 7 May 2008 05:29
Description:
How do you describe a white chocolate porter?I have no idea I never drank one. You may ask “How do you know you’ll like it?”.Well I like porter and white chocolate.Besides how do you know if you don’t try it.This came out a little bitter for me but what are you gonna do.
Size:
- 1 gallon
Ingredients:
- 1 1/2lb. 2 row
- 2 oz. Victory
- 2 oz. Crystal 80L
- 3 1/2oz Chocolate malt
- 1oz. Vienna
- 1 oz. Dextrine
- 1/2 oz Northern Brewers leaf hops(H.B.U.4.9)bittering
- 1/4oz. Fuggles leaf hops(H.B.U.1)aroma
- 1/4oz. German Hallertau pellets(H.B.U.3/4)aroma
- 1.25 oz. white chocolate
- 1/4 cup mollasses
- 1/4 tsp. Irish moss
- 1/4 tsp. Polyclar(dissolved in cooled boiled water)
- 2 1/2 Tbs. Dextrose(dissolved in cooled boiled water)
- 1 pack Nottinghams yeast(rehydrated)
Brewing Instruction:
Mash all grains at 165F for 30 min.Turn off water and let steep for another 30. Sparge with 168F water till you get 1 1/2 gallons.Bring to a boil and add bittering hops,chocolate,and mollasses.boil for 45min. and add Irish moss. boil 5 min. moore and add aroma hops.boil for 10 min. moore for a total of 60 min. cool with immersion wort chiller to 80 then pitched yeast.Ferment and bottle as normal.