Batch 23: Chocolate Porter
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By Volume
Primary Secondary Keg
1.052 1.013 5.1 % 60 % 28 days 26 days 14 days


rewed on Saturday, August 20th, 2005
No starter was made because the Edinburgh Ale yeast cake from the Robust Porter (Batch 22) was used. The same was recipe was used althouh it's a different type of yeast. A couple friends came over during the start of the boil and got to show them a little of the brewing process but mainly we just sampled the finished product. I used a cold water bath with frozen bottles of ice again for the primary fermentation since it worked well in keeping the temperature below 70 F. Hopefully this will be the last time I need to do it this season as fall is on the way.

Partial Mash
5.00 gal Batch Size
3.53 gal Boil Size


Amount Item Price
3.00 lb Light Liquid Malt Extract (8 L) $4.50
5.50 lb Briess 2-row Pale Malt (2 L) $5.22
1.00 lb Briess Caramel Malt (120 L) $1.15
0.75 lb Briess Chocolate Malt (375 L) $1.01
0.25 lb Briess Caramel Malt (80 L) $0.29
1.00 oz Pearle Hops (6.90 %) at 60 min $0.95
0.50 oz Fuggles Hops (4.40 %) at 60 min $0.48
0.50 oz Fuggles Hops (4.40 %) at 2 min $0.48
1.00 cup Cocoa Powder at 5.0 min $48.00
1.00 tsp Irish Moss at 30.0 min $0.10
1 pkgs Reuse White Labs Edinburgh Ale (WLP028) $0.00


Time Step
3:00 PM Sanitized equipment
  Heated 2.5 gal strike water to 173 F, preheated mash tun
3:35 PM Doughed in at 166 F, mashed at 153 F for 60 min, 152 F for 30 min, 151 F for 0 min
  Heated 2.25 gal sparge water to 183 F, preheated hot liquor tank
4:35 PM Lautered 3.5 gal of wort, 1.030 @ 136 F = 1.045 SG, 60% Mash Efficiency
5:45 PM Boiled, added hops on schedule
6:45 PM Cooled to 68 F
  Fermented for 28 days, 1.050 @ 78 F = 1.052 OG (Estimate: 1.056 OG)
8:30 PM Cleaned equipment


acked to Secondary on Saturday, September 17th, 2005
After a long period of four weeks in the primary fermenter the Chocolate Porter was racked to secondary. The beer initially fermented around 60-65 F then was raised to 70 F after a week. Hopefully I won't get any off flavors for keeping it on the trub for so long.


egged on Thursday, October 13th, 2005
After 26 days in the secondary fermenter at 65-70 F the Chocolate Porter was racked to two 2.5-gallon kegs. They are now in my main fridge being force carbonated at 40 F with 11 PSI. I'm planning on serving this beer at a friends birthday party in November using my new portable kegerator. After kegging this beer I stayed with the chocolate theme and made a batch of brownies, I think they will go good together.

1.012 @ 68 F = 1.013 FG
5.1% ABV


asted on Thursday, October 27th, 2005
This beer has a chocolate and coffee aroma with a bittersweet chocolate flavor. Nice and mellow without as much roasted flavors as the previous batch, maybe it's the different yeast. The mouthfeel is full and carbonation is right on. It will be hard to wait on this one but I think it could benefit from a couple more weeks conditioning.