Chocolate Porter

[karmabrew]

Here is the extract recipe that I'm going to use to brew my next beer which is a chocolate porter. Does this recipe look pretty solid? I did some reading on the Irish Ale yeast from Wyeast and it says that it has low-medium flocculation. Would letting it sit in the primary for a few weeks take care of the flocculation issue?

BeerSmith Recipe Printout - http://www.beersmith.com
Recipe: Chocolate Porter
Brewer: John Darsie
Asst Brewer:
Style: Robust Porter
TYPE: Extract
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 3.25 gal
Estimated OG: 1.058 SG
Estimated Color: 37.3 SRM
Estimated IBU: 57.1 IBU
Brewhouse Efficiency: - %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
6 lbs Dark Liquid Extract (17.5 SRM) Extract 64.86 %
2 lbs Pale Liquid Extract (8.0 SRM) Extract 21.62 %
1 lbs Chocolate Malt (350.0 SRM) Grain 10.81 %
4.0 oz Roasted Barley (300.0 SRM) Grain 2.70 %
1.00 oz Nugget [13.00 %] (60 min) Hops 31.3 IBU
1.00 oz Northern Brewer [8.50 %] (30 min) Hops 15.7 IBU
1.00 oz Northern Brewer [8.50 %] (15 min) Hops 10.1 IBU
1 Pkgs Irish Ale (Wyeast Labs #1084) Yeast-Ale


Mash Schedule: None
Total Grain Weight: 10.00 lb
----------------------------
Steep grains as desired (30-60 minutes)


Notes:
------
Steep at 170 degrees for 30 minutes. Let age at least 3 weeks after bottling.

[Bmelanco]

Looks tasty. I wouldn't worry too much about the flocculation rate. Yes, the longer it sits the more that it flocculates. If you leave it in the primary for too long (over a month) you can get some off tastes. If you have a second carboy you could rack to that and let it sit for many weeks - months even. If you have fridge space you could even put it in the fridge after primary ferm. That (cold crashing) will also increase flocculation. If cold crash be sure to let it get back to room for a while before bottling to make sure your not going to have active ferm. again.

[oldwoman]

With that much dark LME and roasted malts, I don't think you'll even have to worry about seeing anything that hasn't flocculated. The recipe sounds real tasty, too.

:k:

[PseudoChef]

If you haven't already gotten your ingredients, I would stick to light DME or LME and get all your colour from the specialty malts that you are steeping.

[karmabrew]

Ok Pseudo, I see what you are saying. No, I haven't gotten my ingredients yet. In that case, should I steep my grains for the same amount of time, or longer?

[PseudoChef]

Steeping for 30 minutes is what I normally read.

Reason being is you don't know what other grains are being mashed with the base malt in the extract to make it that dark. There could be crystals or dark malts being made into the extract in addition to the base malt and some of these, for some recipes, could be undesirable.

[ScottD]

Did you get this recipe from the cat's meow? I brewed the same recipe in December. I made a few changes in the hops only because my LHBS has limited inventory. It turned out quite well. It is one of my favorite beers. I used the LME called for in the recipe. I also added 8 oz of maltodextrine. It is a very tasty brew.



Scott

[ben the brewman]

from the name i was expecting some real chocolate in this recipe not just the chocolate malt. look like a good recipe to me.

[karmabrew]

Did you get this recipe from the cat's meow? I brewed the same recipe in December. I made a few changes in the hops only because my LHBS has limited inventory. It turned out quite well. It is one of my favorite beers. I used the LME called for in the recipe. I also added 8 oz of maltodextrine. It is a very tasty brew.



Scott

Yeah that's where I got the recipe from. Definitely the best beer I've brewed yet. I've already converted to AG on Beersmith. Can't wait to try it again!

[ScottD]

It is a great beer.


Scott