Orange Cardamom Chocolate Porter - Beer Recipe - Brewer's Friend

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Orange Cardamom Chocolate Porter

266 calories 27.4 g 12 oz
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Beer Stats
Method: Extract
Style: American Porter
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.067 (recipe based estimate)
Post Boil Gravity: 1.089 (recipe based estimate)
Efficiency: 65% (steeping grains only)
Source: Darrin DeFouw
Calories: 266 calories (Per 12oz)
Carbs: 27.4 g (Per 12oz)
Created: Friday August 22nd 2014
1.080
1.020
7.9%
15.3
36.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb Liquid Malt Extract - Light9 lb Liquid Malt Extract - Light 35 4 69.2%
0.50 lb Flaked Rye0.5 lb Flaked Rye 36 2.8 3.8%
0.50 lb Rolled Oats0.5 lb Rolled Oats 33 2.2 3.8%
10 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb US - Pale 2-Row1 lb Pale 2-Row 37 1.8 7.7%
0.50 lb German - Carafa II0.5 lb Carafa II 32 425 3.8%
0.50 lb American - Chocolate0.5 lb Chocolate 29 350 3.8%
0.50 lb American - Caramel / Crystal 120L0.5 lb Caramel / Crystal 120L 33 120 3.8%
0.50 lb United Kingdom - Brown0.5 lb Brown 32 65 3.8%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 4.7 Boil 60 min 15.32 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 each Orange Zest Flavor Boil 5 min.
5 each Cardamom Spice Boil 5 min.
4 oz Chocolate Powder Flavor Boil 5 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.52 g | 26.1 qt) 5.74 22.9  
Mash volume with grains (equipment estimates 6.52 g | 26.1 qt) 6.06 24.2  
Grain absorption losses (steeping) -0.5 -2  
Volume increase from sugar/extract (early additions) 0.76 3.1  
Pre boil volume (equipment estimates 6.79 g | 27.2 qt) 6 24  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume 4.5 18  
Top off amount 0.5 2  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.24 24.9
Equipment Profile Used: System Default
 
Notes

Excellent winter beer. It's been such a hit, I have brewed it three years in a row, now. I tweak it a little each year, based on the type of Goldings I can find. The original recipe was for East Kent and whole. I had to use pellets this year, but this beer is not about the hops.

Toast the flaked Rye and Rolled Oats under broiler until golden brown.

Add orange zest, cracked cardamom pods and 1 cup of Cocoa powder at 5 min.

Additional 1/2 cup of Cocoa powder added to secondary.

2015

Brew Day: 10/23
OG: 1.071
FG: 1.0198
6.8% ABV

Bottled 11/15 after one week in secondary. 1 cup of cocoa powder added to the secondary.


2016

Brew day: 10/23
OG: 1.074
FG: 1.017
ABV: 7.48%

Moved to secondary: 11/3

Bottled 11/13

2018

Brew day: 09/29
OG: 1.083

Moved to secondary: 10/7
Gravity: 1.026

Bottled 10/20
Final gravity 1.026
7.48% ABV

2020

Brew day: 10/10
OG: 1.080

Went with a 90 minute boil, this time. Added orange, chocolate, and cardamom at 85 minutes.

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  • Last Updated: 2020-10-10 21:39 UTC