Choc Imperial Porter

Capn Ahab
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Choc Imperial Porter

Post by Capn Ahab »

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.
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alikocho
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Re: Choc Imperial Porter

Post by alikocho »

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...
Ali

BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
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alikocho
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Re: Choc Imperial Porter

Post by alikocho »

Mosher doesn't say anything about it.

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
Capn Ahab
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Re: Choc Imperial Porter

Post by Capn Ahab »

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.
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Capn Ahab
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Re: Choc Imperial Porter

Post by Capn Ahab »

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.
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Bimster
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Re: Choc Imperial Porter

Post by Bimster »

Never gonna work, not enought crystal ;)
James

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Capn Ahab
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Re: Choc Imperial Porter

Post by Capn Ahab »

Bimster wrote:Never gonna work, not enought crystal ;)
We'll see mate. It'll have to age a while first.

How's that mini-Bim coming along?
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Bimster
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Re: Choc Imperial Porter

Post by Bimster »

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!
James

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SteveW
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Re: Choc Imperial Porter

Post by SteveW »

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.
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Capn Ahab
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Re: Choc Imperial Porter

Post by Capn Ahab »

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.
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