Notes
Imperial German Chocolate Cake Porter (Porter with Coconut, Pecan, Coffee, Vanilla and Chocolate).
Cocoa Nibs soak in vodka for 2 weeks, add mix two days before transfer to keg. Add pecan, vanilla, cold brew coffee and coconut to keg upon transfer.
Campden Tablet. (5.2 stabilizer at mash) 8 grams of each: Calcium Chloride, Epsom Salt, Baking Soda. Gets water to: Ca - 88 Mg - 28 Na - 65 Cl - 120 SO4 - 100
2 dry yeast packets bloomed with nutrient.
Dextrose, Yeast Nutrient and Wirfloc Tablet@ 15 mins
Fermentables
| Amount |
Fermentable |
Use |
% |
| 15.00 lb |
Maris Otter (UK) |
Mash |
70.59% |
| 2.00 lb |
Chocolate (US) |
Mash |
9.41% |
| 1.25 lb |
Caramel Munich 60L (US) |
Mash |
5.88% |
| 1.00 lb |
Carapils (US) |
Mash |
4.71% |
| 1.00 lb |
Corn Sugar - Dextrose |
Mash |
4.71% |
| 0.75 lb |
Caramel/Crystal 90L (US) |
Mash |
3.53% |
| 0.25 lb |
Black Malt (Black Patent) (US) |
Mash |
1.18% |
Hops
| Amount |
Hop |
Use |
Time |
AA |
IBU |
| 1.00 oz |
Nugget - Pellet |
Boil |
90 Minute(s) |
11.5% |
33.88 |
| 1.00 oz |
Willamette - Pellet |
Boil |
15 Minute(s) |
5.0% |
6.83 |
| 1.00 oz |
Crystal - Pellet |
Boil |
15 Minute(s) |
4.5% |
6.15 |
Yeast
| Name |
Attenuation |
| Safale US-05 Dry Beer Yeast |
78% - 82% |
| Safale US-05 Dry Beer Yeast |
78% - 82% |
Other
| Name |
Amount |
Use |
Time |
| Cacao Nibs, Cocoa |
4.00 oz |
Primary |
2 Day(s) |
| Coconut Flavoring Extract |
2.00 oz |
Primary |
2 Day(s) |
| Coffee |
10.00 oz |
Primary |
2 Day(s) |
| Vanilla Extract |
2.00 oz |
Primary |
2 Day(s) |
| Pecan Flavoring Extract |
2.00 oz |
Primary |
2 Day(s) |
Mash Schedule
| Temperature |
Time |
| 156 F |
60 Minutes |
Fermentation Schedule
| Temperature |
Time |
| 63 F |
2 Week(s) |
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