Friday, November 13, 2009

#21 RP (Robust Porter - Chocolate Jaffa Porter)

Brewed: 5th November, 2009

This was a variation of a Chocolate Porter that I made a few months ago. The original recipe turned out really well and a suggestion was made about the possibility of a choc-orange taste, which is where this brew idea came from. I'm going for more a citrus taste as opposed to straight up orange, but depending on how this one goes, some orange essence may be called up in the future. I'm using Cascade hops for flavour and aroma in this case to try to achieve the citrus notes. I also want to do a choc-vanilla take on this recipe one day, using vanilla beans for the flavour.

As far as the brew day went, it was reasonably uneventful. I did forget to close the tap on the mash tun after draining it the first time, which resulted in a bit of leakage when I went to fill it up the second time, but I caught it pretty quickly. I hit the mash temperature spot on and held it well over the hour.

An interesting thing I noted was that when I poured the wort into the primary fermenter, it didn't froth up at all (unlike nearly every other batch does). It corresponds a bit to the way the previous batch of chocolate porter is pouring out of the tap; ie. very little head on it. Remembering back to what food oils do to a head on a beer (transferred to the glass after eating such food), I put the lack of froth and head down to the fat content of the cocoa powder used in the recipe.

The recipe (based on this one):

JW Pale Malt: 4500g
Light Munich: 1000g
Crystal 135: 500g
Carafa Special II: 200g
Chocolate Malt: 200g
Roast Barley: 100g
Cocoa powder: 100g (added to boil @ -5 mins)

East Kent Goldings pellets (4.8% AA): 48g @ -45 mins
Cascade pellets (6.3% AA): 19g @ -10 mins
Cascade pellets (6.3% AA): 10g in no-chill cube

Mash time: 60 minutes
Target mash temperature: 68C
Start: 68C
Middle: 67.5C
End: 67.5C

Run-off: 30L

Target pre-boil SG: 1046
Actual Pre-boil SG: 1050
Boil Time: 60 minutes

Volume in fermenter: 23L
Yeast: Re-cultured Coopers Stout yeast (farmed from #19 MS)
Ferment temperature: 18C

Target OG: 1057
Actual OG: 1055

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