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Mocha Porter

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Mocha Porter

back to search Back to Search  Style Details 

Beer Style: Brown Porter (12A)
Recipe Type: extract
Yield: 5 US gallons

Brown Porter
Beer Color

Description:

I wanted a very basic porter recipe but I wanted to make it unique with a few additives.

Good classic porter taste with just a hint of chocolate, slightly sweetness, and a bitter coffee after taste. Has a very good aroma and the added things are a nice hint without being over baring.

Ingredients:

  • Grain Bill
  • 3.3lb Mutton's DME
  • 3.0lb LME
  • 0.5lb brown malt grain 65L
  • 0.5lb caramel/crystal 60L
  • 0.5lb chocolate malt 350L
  • Hop Bill
  • 1.0oz Challenger pellets (60 min)
  • Adjuncts
  • 1.5oz 100% Nestle's Cocao
  • 8.0oz lactose
  • 3.0oz Mocha Coffee whole beans
  • Little under 3.0oz of sucrose for bottling

Additional Instructions

Boil: 60 Minutes
Primary Ferment: Two weeks
Secondary Ferment: None but could have to reduce sediment build up

Beer Profile

Original Gravity: 1.060
Final Gravity: 1.020
Alcohol by Vol: 5.5%
Color SRM: 26  Color Sample 
Bitterness IBU: 20.5
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

-Put 3gal of water in my 4gal pot
-Crushed grains and coffee and placed in Muslim socks (1lb per bag)
-steeped grains as water temp rises and held at 150deg F for 15-20min (people might critize but it turned out fine)
-remove grains, drained but do not press
-brought a small amount of water to a boil to dissolve cocoa and lactose
-bring mash to 170 (maintain) and added DME, LME, and bittering hops
-wait for the hop break to start 60min boil time
-added cocoa mix
-fermented in a dark space at 72deg for about two weeks when it stopped bubbling
-used about 3oz of table sugar for bottling
-yeilded 47 bottles with a lot of settlement in the carboyd
-careful because one bottle broke in my kitchen cabinet while bottle fermented
-tasted okay after a month but 4 months is ideal

Source: