GVC's Imperial Chocolate Porter
Developed over several years, the interplay of the vanilla and cacao nibs with a complex malt bill makes for dauntingly intense beer. Add lactose for a milk chocolate character.
Style: Robust Porter
Brew Type: All Grain
For 5.5 gallons at 1.066, 49.9 SRM, 31.8IBUs, 6.5 percent ABV
60-minute boil
Directions
Follow the Single-Infusion Brew Process.
TIP
When using nibs, carefully watch your soaking times and flavor. The nib's complex earthiness quickly turns to harsh ashy tannic flavors that can ruin the enjoyable base beer.
7.00 pounds Maris Otter Malt
1.40 pounds Brown Malt
1.40 pounds Ashburne Mild Malt
1.20 pounds Crystal 60L
0.60 pound Honey Malt
0.80 pound Crystal 35L
0.20 pound Crystal 120L
1.00 pound Chocolate Malt
0.20 pound Black Patent Malt
0.20 pound Carafa Malt
4.5 pounds Pale Liquid Malt Extract (LME)
1.00 ounce Northern Brewer (7.2 percent AA) Pellet for 60 minutes
0.20 ounce Northern Brewer (7.2 percent AA) Pellet for 20 minutes
1 tablet Whirlfloc
1 tablespoon Yeast Nutrient
3 Vanilla Beans (in the secondary for 14 days)
6 ounces Cacao Nibs (in the secondary for 14 days)
WLP001 California Ale
Mash Scheduleg
Saccharification Rest 155°F 60 minutes
Here are some ways to get coffee flavor into your beer:
Espresso/Pot coffee — Fresh brewed, cold espresso or auto drip gives a nice jump to a beer. Some brewers run to the café, grabbing 8 to 16 ounces (4 to 8 “shots”) of espresso to dump into the beer after fermentation.
Ground coffee — For the hardcore, adding fresh ground coffee is the way to go. Grounds are sturdy stuff, suited for adding to the mash, the boil, or in the fermenter. Give fermenter additions time to settle, unless you like coffee grinds in your pint. Recipes range from a few ounces to a pound.
Cold-steeped coffee — To avoid coffee's harsh acidic flavors, brewers mix a slurry of fine grounds and cold water to soak overnight. The long, slow steep extracts goodness without the edge. Strain and add to the fermenter or bottling.
Coffee syrup — The chocolate syrup manufacturers make coffee-flavored syrup as well. Just like the chocolate syrup, it makes a great last-minute addition.
