Recipes • Dec. 30, 2023: Mocha Porter

Important note! The ABV on the label wrongly states 6%. This porter is closer to style and comes in around 4%, but packed with flavour.

O.G.: 1.067
F.G.: 1.012

Malts
1. Maris Otter--5.3 kg
2. Chocolate--0.506 kg
3. Black Malt--0.500 kg
4. Caramalt 75--0.475 kg
5. Caramel 120--0.275 kg
6. Caramel 40 --0.150 kg
7. Coffee Malt--0.150 kg
8. Black Patent Malt--0.125 kg

Mash-in: 67 C. For 60 minutes.

Mash-out: 76 C. for 20 minutes.

Hops
1. East Kent Goldings, 86 g. at 60 minutes.
2. Cascade, 30 g. at 5 minutes.

Extras
1. Brewed Coffee, 1.89 liters added at boil.
2. Whirlflock Tablet added at boil.

Yeast: English Ale -- WLP 002

Fermentation
1. Primary Fermentation was held at approximately 20 C. for 21 days.
2. Secondary Fermentation was held at approximately 18 C. for 14 days.
3. Tertiary Fermentation and bottle conditioning was for 28 days (that is why I put Dec. 30 as opening date).

All comments and criticisms are greatly appreciated!

Blake

Statistics: Posted by Blake — Fri Dec 29, 2023 12:26 am

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