From the HBD Archive
From: bliss@csrd.uiuc.edu (Brian Bliss)
Subject: Re: Pumpernickel Porter Recipe
Date: 1992-05-27 20:09:14 GMT

Mark J. Easter <easterm@ccmail.orst.edu> brews:
> 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.
>
> 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
>

1) try putting the coffee in the mash. this will help reduce
any astringency from the coffee grounds. an alternative is
to brew up a bunch of it separately, and add it to the boil.
You do not leave grains of any sort in the boil.

2) With the flaked rye adjunct (or any non-barley malt/adjunct),
it is desirable to use a higher enzyme lager malt, and a lower
temp (122F) protein rest, according to TCHOHB (Miller).
10 cups H2O for > 6lbs grains seems like it would make for
an awfully stiff mash, too.

3) Replace the molasses with brown sugar. Molasses leaves a notorious
aftertaste, but this will fade with time (a long time - 6
months to a year or more - depending upon the type of molasses)
After it develops a better head, try putting a bottle in the
fridge for a month. A taste will give you a better idea what
it will mature into.

4) You can always try rye malt instead of flaked rye. I brewed up
a batch of "Bock 'n Rye" (I'm trademarking the name :-) a
few months ago. After 2 months in the bottle, it had a definite
funky whiskey-like flavor, fading into a bitter aftertaste.
After 3 months (at 50-60F), the bitter aftertaste had diminished
substantially.

5) use real chocolate instead of powdered??? I don't know -
I've never put chocolate in my beer...

6) Put a case in your basement and don't bring it out until you're
old and gray and don't have anything better to do (by which time,
brewing will probably be illegal, along with everything else
worthwhile, and you'll have the added satisfaction of making a
political statement whilst you inbibe).

bb


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