CoCo Porter

I like brewing beer, for sure, but I love brewing beer with friends even more. Too many cooks may spoil a stew, but they add something when it comes to beer. When our dear English friend Chris Mear said he would be visiting and bringing his fiancé who makes wine with him, I suggested we have a brew day whilst they were here. I decided to brew something dark as I had promised Sarah, and settled on an interesting recipe I found on Brewer’s Friend by someone who goes by Jeremydgreat. I chose this recipe not just because I promised a dark winter beer for my wife, but also because I had cocoa nibs that had been in my supply kit for at least a year. Plus, if you haven’t already, check out the name of Chris’ website. When it came time to brew we had a rainy Autumn day on our hands, which was just perfect. Chris and Amelia were great helpers, and my only disappointment is that I wasn’t able to share the final product with them. The name of the beer is a reference to brewing with company, and stands for Company Cocoa Porter.

I am sure I made some slight modifications to this recipe but not enough to change it. I rounded the grains to quarters, and used half the amount of cocoa nibs as the recipe originally suggested, which the recipe’s author also did with future batches. Rounding up a bit meant I was right at the capacity of my mash tun and had to run off some of the wort immediately to add all the grains. This may be the last batch I brewed with a 5-gallon mash tun as I tire of doing that!

Fermentables

  • 12lbs American – Pale 2-Row
  • 1.75lbs American – Wheat
  • 0.75lb American – Caramel / Crystal 90L
  • 0.75lb American – Chocolate
  • 0.75lb United Kingdom – Chocolate
  • 0.75lb American – Carapils (Dextrine Malt)
  • 16.75lbs Total

Hops (pelletised)

  • 0.5oz Nugget (60 mins)
  • 0.25oz Cascade (30 mins)
  • 0.25oz Tettnanger (5 mins)

Other Ingredients

  • 4oz Cocoa Nibs (Secondary)

Yeast

  • White Labs – English Ale Yeast WLP002

The strike was at approximately 156ºF with a 60-minute boil time. We sparged using the fly method and water at 170ºF for approximately 45 minutes. The beer spent 1 week in the primary, and 4 weeks in the secondary as I got busy. I then racked it to my keg system. I met most of the same targets that Jeremydgreat did, and the resulting brew was not too chocolatey and absolutely delicious!

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