Robust Porter Recipe - Chasmosaurus Chocolate Cherry Porter

Recipe Info

Recipe Image

Chasmosaurus Chocolate Cherry Porter

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Extract
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
Extract Robust Porter homebrew recipe. This homebrew recipe uses the following ingredients: Dry Malt Extract - Light - US, Crystal 60L - CA, Chocolate Malt - US, Black Barley - US, Carapils - DE, Perle Hops, Wyeast British Ale II 1335 Homebrew Yeast, Cherry Puree, Irish Moss, Cups Cocoa Powder.

Fermentables

% lb fermentable ppg   L   usage  
63% 6 Dry Malt Extract - Light - US 44
Extract
21% 2 Crystal 60L - CA 34
60°
Steep
5% 0.5 Chocolate Malt - US 34
350°
Steep
5% 0.5 Black Barley - US 25
500°
Steep
5% 0.5 Carapils - DE 33
Steep
9.5 lb

Hops

oz variety type usage time AA   IBU  
1 Perle Pellet Boil 60 minutes 8.3 27.8
1 oz IBUs calculated using the Tinseth formula

Yeast

name attenuation  
Wyeast British Ale II 1335 74%
 

Other Stuff

amount unit name usage
3 lb Cherry Puree Primary
1 tsp Irish Moss Flame Out
1.5 each Cups Cocoa Powder Flame Out
 

Mash Steps

No Mash Steps in this Recipe

Special Instructions

  1. Steep grains at 150-160 degrees for 30 minutes
  2. Add DME and bring to a boil
  3. Add hops at start of 60 minute boil
  4. Add irish moss at 20 minutes left
  5. Add cocoa powder at 10 minutes left
  6. Cool and pitch yeast
  7. Fermentation day 4 add cherry puree

Tasting Notes (0)

There aren't any tasting notes logged yet

Comments

Brewdog333
Brewdog333How did this turn out? Cocoa powder made my stout a wee bit chalky, so I now soak nibs in whiskey
11/2/2018 6:27 AM

Recipe Facts

Chasmosaurus Chocolate Cherry Porter
Robust Porter
5.00 Gallons Liters
6.50 Gallons Liters  @  60  min
1.064
1.017
40.3° SRM
75%
27.8 IBU (tinseth)
0.43
6.1% ABV
218 per 12oz
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