Willy Wonka Porter
porter, chocolate, extract
Source: NathanMead@aol.com, in HBD Issue
Here is our recipe for our 1st
attempt at brewing with chocolate. Sorta bastardized Papazian.
In my opinion, it was a little too malty, maybe cut the Dark DME down to
1/2 - 1 lb.
Also, the chocolate left a white film (cocoa butter?) around the edges of the
carboys (1st and 2nd) and even in the bottle. I'm pretty sure that it wasn't
bacterial, but it was a PIA to remove. Anyway, it was very chocolatey (not
sweet, but bitter) and rich, more like a stout, also I think (the chocolate?)
was the cause of mild headaches for me (noone else seemed to get them though)
Definitely a beer worth altering / repeating and I'm not even a big fan of
- 6.6 lbs Amber Extract (Ireks Bavarian, I think)
- 1 1/2 lbs Dark Dry Extract
- 1/2 lb Chocolate malt
- 1/2 lb Crystal
- 1/4 lb Black Patent Malt
- 3/4 lb Unsweetened Bakers Chocolate (Hersheys)
- 8 oz Malto Dextrin
- 2 oz Northern Brewer (pellets) 6.9% AAU
- 1/2 oz Cascade 4.9% AAU
- WYeast # 1056
Steep grains in 2 gallons of 150 F water. Strain out grains and add malt
extracts. Bring to a boil.
Boil for 10 minutes and add 2 oz N. Brewer hops. Boil for 35 minutes and add
1/2 oz of Cascade hops.
Boil for 10 minutes and turn off heat. Cool, Transfer to Primary fermenter.
Topup to 5.5 gallons. Pitch yeast when cool. Ferment at 60 - 70 for 1 week.
Rack to secondary and ferment to completion.
Prime with 3/4 cup corn sugar and bottle.
Takes 4 weeks to carbonate well.