Got this big guy mashing ATM:
Chocolate Imperial Porter
1.085
71 IBU
73 % Maris Otter
7 % Chocolate Malt
7 % Roasted Rye Malt
5 % Pale Crystal
4 % Crystal Rye Malt
4 % Flaked Barley
152 F Mash for ~ 70 mins
90 min boil
Willamette to 23 IBU @ FWH
Pacific Gem to 33 IBU @60
Centennial to 15 IBU @ 15
Cacao Nibs (crushed) 2 x FWH @ 15
Willamette+Centennial 3 x FWH @ 0
WLP011
American oak cubes in secondary
Not 100 % sure about the late hop additions still, so they might change. Mash tun is maxed out, so no mash out tonight.
Choc Imperial Porter
Choc Imperial Porter
Eat sh*t or die trying
Re: Choc Imperial Porter
Nice, but I wonder about whether you want to boil the cacoa nibs, rather than add them at flameout. I'll admit to not really knowing on cacoa, but coffee gets really unpleasant when boiled.
I'll run off an look in radical brewing...
I'll run off an look in radical brewing...
Ali
BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator
http://serenbrewing.com
BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator
http://serenbrewing.com
Re: Choc Imperial Porter
Mosher doesn't say anything about it.
It was just what immediately sprang to mind.
It was just what immediately sprang to mind.
Ali
BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator
http://serenbrewing.com
BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator
http://serenbrewing.com
Re: Choc Imperial Porter
There's a recipe in BCS that says to boil cocoa powder IIRC, so I assume cacao nibs should not be too harsh. It is a risk though, so we'll see what happens, but plenty of age and the softening effect of oak should help.
Eat sh*t or die trying
Re: Choc Imperial Porter
Ah, good shout - I misremembered: Jamil's Choc Hazelnut Porter says to add cocoa powder at flameout, so I think I'll tweak along those lines to avoid harshness.
Eat sh*t or die trying
Re: Choc Imperial Porter
We'll see mate. It'll have to age a while first.Bimster wrote:Never gonna work, not enought crystal ;)
How's that mini-Bim coming along?
Eat sh*t or die trying
Re: Choc Imperial Porter
Still in progress mate on the mini-me front.
I'm sure the porter will be lovely even if the standard Grundy 8% rule has been broken!
I'm sure the porter will be lovely even if the standard Grundy 8% rule has been broken!
James
BJCP Certified Judge
BJCP Certified Judge
Re: Choc Imperial Porter
I have not long brewed a porter ('Paradise Porter') with coconut and cacao nibs I added 100g of nibs for 60 mins and 'dry nutted' with 375g coconut shavings and 100g cacao nibs.
Tastes quite good - no bitter flavours from the cacao so should be fine, Mark.
I was inspired by Arbor's collaboration with Raw to produce Mutiny but their beer does not have cacao just coconut.
might bring some along to the next meeting.
Tastes quite good - no bitter flavours from the cacao so should be fine, Mark.
I was inspired by Arbor's collaboration with Raw to produce Mutiny but their beer does not have cacao just coconut.
might bring some along to the next meeting.
The craft beer revolution will not be sanitised!
(Apologies to Gil Scott-Heron)
(Apologies to Gil Scott-Heron)
Re: Choc Imperial Porter
Interesting Steve. I have a hunch that my flameout addition of cacao won't bring much to the party, as it didn't give off much choc aroma and just kinda floated there.
Suggest we coordinate tasting yours and mine side by side at some point - I plan to bottle a dj worth without oak for comparison purposes, so that should be ready pretty soon.
Suggest we coordinate tasting yours and mine side by side at some point - I plan to bottle a dj worth without oak for comparison purposes, so that should be ready pretty soon.
Eat sh*t or die trying