Rowlf's Chocolate Cherry Porter 6.5 cond boil 5 
All Grain Recipe
Submitted By: macbrak (Shared)
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| Brewer: Jeff Adelsberger | |
| Batch Size: 5.00 gal | Style: Specialty Fruit Beer (29C) |
| Boil Size: 6.52 gal | Style Guide: BJCP 2015 |
| Color: 41.2 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 49.2 IBUs | Boil Time: 60 min |
| Est OG: 1.090 (21.7° P) | Mash Profile: Single Infusion, Medium Body, No Mash Out |
| Est FG: 1.016 SG (4.1° P) | Fermentation: Stout, Two Stage |
| ABV: 10.0% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 5 lbs |
Pale Malt (2 Row) UK (3.0 SRM) |
Grain |
1 |
| 12.00 oz |
Black Barley Roasted (500.0 SRM) |
Grain |
2 |
| 8.00 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
3 |
| 8.00 oz |
Caramel/Crystal Malt - 80L (80.0 SRM) |
Grain |
4 |
| 8.00 oz |
Chocolate Malt (450.0 SRM) |
Grain |
5 |
| 4 lbs |
Amber Dry Extract [Boil] (12.5 SRM) |
Dry Extract |
6 |
| 2 lbs |
Corn Sugar (Dextrose) [Boil] (0.0 SRM) |
Sugar |
7 |
| 1.50 oz |
Nugget [13.0%] - Boil 60 min |
Hops |
8 |
| 0.50 lbs |
Cocoa powder unsweetened (Boil 0 min) |
Misc |
9 |
| 1.0 pkgs |
Nottingham (Danstar #-) |
Yeast |
10 |
| 6.00 lbs |
Fruit puree (Secondary 2 weeks) |
Misc |
11 |
Taste Notes
Chocolate and fruit note malt hops balance.Notes
Chocolate and fruit (cherry or rasberry). Use only low fat/no fat unsweetened cocoa, added at the end of the boil (15 minutes). Add fruit puree to the 2nd fermintation vessel. Rack the beer onto the fruit. Get a good portion of the cocoa into the second fermintation vessel to continue extraction chocolate flavor.
This was built from Jamil's recipe in Brewing Classic Styles.This Recipe Has Not Been Rated
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