Double Pen Choco Coffee

All Grain Recipe

Submitted By: Foonogg (Shared)
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Brewer: Nate V. & Matt B.
Batch Size: 12.00 gal	Style: Robust Porter (12B)
Boil Size: 16.52 gal	Style Guide: BJCP 2008
Color: 53.9 SRM	Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 39.3 IBUs	Boil Time: 90 min
Est OG: 1.092 (22.1° P)	Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.034 SG (8.5° P)	Fermentation: My Aging Profile
ABV: 7.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
12.00 gal	Distilled Water	Water	1
25 lbs	Pale Malt, Maris Otter (3.0 SRM)	Grain	2
2 lbs	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	3
2 lbs	Chocolate Malt (450.0 SRM)	Grain	4
1 lbs	Barley, Flaked (1.7 SRM)	Grain	5
1 lbs	Black (Patent) Malt (500.0 SRM)	Grain	6
1 lbs	Cara-Pils/Dextrine (2.0 SRM)	Grain	7
1 lbs	Carafa III (525.0 SRM)	Grain	8
1 lbs	Roasted Barley (300.0 SRM)	Grain	9
2.00 oz	Northdown [8.5%] - Boil 60 min	Hops	10
2.00 oz	Goldings, East Kent [5.0%] - Boil 45 min	Hops	11
2.00 oz	Fuggles [4.5%] - Boil 30 min	Hops	12
2.0 pkgs	English Ale (White Labs #WLP002)	Yeast	13

Taste Notes

Tasted very sweet on first rack.

Notes

Added 1.5 oz. fresh mint tot strike water 5 Clementine oranges in the mash no peel, kept in the mash all the way through the sprage Added a 1/4 pound baking cocoa ( hershey's ) to boil when hopping fuggles added a bar of baking chocolate ( Ghiradelli ) when hopping fuggles ( broke into cubes before adding ) added a 1/4 pound baking cocoa to boil when hopping kent goldings added .625 ml of pure mint extract when hopping northern brewers Fermentation went off like a pre mature ejaculation... short 3 days, ( will oxygenate before pitching yeast next time ) There wasnt a whole lot of Krausen during ferment either and no blow out Added 16 oz of Sumatra starbucks coffee to each Keg and 1/3 cup Priming sugar ( Going to go with less coffee and something more mild next time ) Kegged at 8 psi. for 1 week.... waiting to drink

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