Chocolate Coffee Porter Recipe
Description
Chocolate Coffee Porter is a unique dessert-style beer that combines the best of both worlds – the sweetness of chocolate and the bold flavor of coffee. This recipe is a great way to use up any leftover coffee you have in the house and make something special. It has a rich, full-bodied flavor that is sure to satisfy any beer enthusiast. The chocolate and coffee flavors are subtle and perfectly balanced – nothing is too overpowering. The beer is dark and smooth with a slight hop bitterness in the finish. It's a great way to end a meal or just enjoy a cold one on a summer day.
Ingredients
For this recipe you will need:
- 2 lbs light dry malt extract
- 1 lb crystal malt (80L)
- 1/2 lb chocolate malt
- 1 oz Cascade hops
- 1 oz East Kent Goldings hops
- 1/2 teaspoon Irish Moss
- 1/4 teaspoon Gypsum
- 1 cup of freshly brewed coffee
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1 teaspoon cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon espresso powder
- 1 package of dry ale yeast
- 1 cup corn sugar for priming
Instructions
First, prepare your equipment. You will need a 6 gallon fermenting bucket, an airlock, a hydrometer, a thermometer, a racking cane, beer bottles, and bottle caps. Make sure everything is clean and sanitized.
Next, get your ingredients ready. Measure out the dry malt extract, crystal malt, and chocolate malt. Put them into a large pot and slowly heat them over low heat. When the temperature reaches 150°F, turn off the heat and add the Cascade and East Kent Goldings hops. Let the mixture steep for about 30 minutes.
After the hops have steeped, strain the mixture and pour it into the fermenting bucket. Add the Irish Moss and Gypsum, and then fill the bucket with cool water. Measure the temperature with the thermometer and make sure it is between 65 and 70°F. Pitch the dry ale yeast and stir the mixture until it is fully dissolved.
Place the airlock on the fermenting bucket and let it ferment for about two weeks. Make sure the temperature stays between 65 and 70°F throughout the fermentation process. After two weeks, take a hydrometer reading to make sure the beer has finished fermenting.
Once the beer has finished fermenting, it is time to add the chocolate and coffee flavors. Put the freshly brewed coffee, ground cinnamon, ground nutmeg, ground cloves, ground allspice, cocoa powder, vanilla extract, and espresso powder into a pot and heat it over low heat. Stir the mixture until all of the ingredients are fully dissolved and then remove it from the heat.
Add the mixture to the fermenting bucket and stir it until it is fully incorporated. Let the beer sit for another week before bottling. Add the corn sugar for priming and bottle the beer. Let it sit for another two weeks before serving.
Equipment
The following equipment is needed for this recipe:
- 6 gallon fermenting bucket
- Airlock
- Hydrometer
- Thermometer
- Racking cane
- Beer bottles
- Bottle caps
Notes
It is important to make sure all of the equipment is clean and sanitized before beginning the brewing process. This will help to ensure the beer has a good flavor and is free from bacteria and other contaminants. It is also important to make sure the temperature stays between 65 and 70°F throughout the fermentation process. This will help to ensure the beer ferments properly.
Nutrition
This recipe makes approximately 5 gallons of beer. Each 12 oz serving contains approximately 150 calories and 12 grams of carbohydrates.
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