American Porter Recipe - Chasmosaurus Chocolate Cherry Porter

Recipe Info

Recipe Image

Chasmosaurus Chocolate Cherry Porter

by on
Extract
5 Gallon(s)
6.5 Gallon(s)
60 min
75%
Extract American 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

63% - Dry Malt Extract - Light - US
6
44
8
Extract
21% - Crystal 60L - CA
2
34
60
Steep
5% - Chocolate Malt - US
0.5
34
350
Steep
5% - Black Barley - US
0.5
25
500
Steep
5% - Carapils - DE
0.5
33
2
Steep

Hops

Perle
1
Pellet
Boil
60 min(s)
8.3
27.8

Yeast

Wyeast British Ale II 1335
74%

Other Stuff

Cherry Puree
3
lb
Primary
Irish Moss
1
tsp
FlameOut
Cups Cocoa Powder
1.5
each
FlameOut

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

    How did this turn out? Cocoa powder made my stout a wee bit chalky, so I now soak nibs in whiskey

    11/2/2018 6:27:42 AM

Recipe Facts

Chasmosaurus Chocolate Cherry Porter
American Porter
  • 5.00 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.064 OG
  • 1.017 FG
  • 27.8 IBU (tinseth) Bitterness
  • 0.43 BG:GU
  • 40.3° SRM Color
  • 75% Efficiency
  • 6.1% ABV Alcohol
  • 218 per 12oz Calories
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