From the HBD Archive
From: Mark J. Easter <easterm@ccmail.orst.edu>
Subject: Pumpernickel Porter Recipe
Date: 1992-05-26 16:14:36 GMT

Last night I tasted a batch of porter that was inspired by a
russian pumpernickel raisin bread baked in a local bakery.
Thought I'd share the recipe and my observations with ya'll
and solicit your advice for improvements.

PUMPERNICKEL PORTER
Ingredients for 5 gallons:

5 lbs 2-row Pale Malt o.g. 1.043
12 oz crystal (40L) s.g. 1.011
8 oz chocolate malt
1 lb. flaked Rye
4 oz cocoa powder
4 oz freshly ground coffee (Costa Rican)
1 cup unsulphered blackstrap mollases
8 HBU's Willamette Hops
Wyeast (Steinbart's)

Temperatures are in degrees F. Cook flaked rye for 5
minutes in 1 quart water. Mash-in the grist at 132 deg with
10 cups water. Adjust pH. Raise temperature to 150 deg.,
put into oven set at 150 deg. (my oven will allow this).
Starch conversion rest for 90 minutes at 150 deg. Sparge
with 4 gallons 180 deg. water. Add Molasses, Boil 90
minutes, one hop addition at 60 minutes before end of boil.
After boil, shut off heat, let temperature drop to 195 deg.
and add cocoa powder and coffee. Let sit for 10 minutes,
then cool the wort (I put the covered pot into a tub of cold
water. It cools off within 45 minutes to about 80 deg.)
Racked into a carboy, primed with a starter batch of yeast.
Fermented in the primary 10 days, secondary for 1 week.
Bottled with 2/3 cup dextrose. It's been aging for 5 weeks.

My Analysis:

The beer is "complex", to say the least... It has a
substantial malt-molasses-and-cocoa nose and my palate was
satiated (almost overwhelmed) after one bottle. There are
obvious molasses, coffee, and cocoa overtones, but the hop
bitterness and flavor are too subtle. The color is a
marvelous chocolate-reddish brown, with a beautiful
creamy brown head (ala Guinness) which subsides quickly
(unfortunately). I think the beer would be improved by
cutting the molasses, coffee, and cocoa in half and increase
the HBU's to 11-12. Adding some hops toward the end of the
boil for flavor might be a nice addition, although the
malt/molasses/cocoa nose is interesting and nice so I would
not add aroma hops. The beer is still "green". Another
month in the bottle should improve it.

Has anybody out there brewed a similar batch or used these
ingredients in combination? Any ideas on how to use cocoa
and coffee? A friend of mine suggested "dry-hopping" the
coffee and cocoa (to cut down the bitterness and still
contribute flavor) by adding it to the secondary and let it
sit 2 weeks or so. Another friend, who has tasted the bread
that inspired the beer, suggested adding raisins to the
boil. Anybody ever tried "raisin beer"? Looking forward to
your input!

Mark Easter
Corvallis, OR


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