Friday, August 21, 2009

Cocoa & Ancho Chili Smoked Porter

When two beery minds brainstorm malty creations, this beer probably gets blurted out a lot. But, how many brewers out there would give it a try? A full batch at that? I will!

Only a week ago, Ryan and I found ourselves throwing back and forth ideas for a fun and unusual Porter recipe. Then it hit us...a Cocoa & Ancho Chili Smoked Porter! This would be superbly experimental and perfect for Matt's upcoming wedding...especially amongst a beautiful outdoor country setting, while the reception meal will feature continuously grilled kababs. What a prefect pairing!

Luckily, I've had a hand in brewing with all three flavor profiles. Various smoked beers...Smoked Scottish Ale, Rauch Bock & Golden Rauchbier, a Cocoa Porter using roasted cacao nibs, and a wonderful 1 gallon experimental pale ale using ancho chili's in the secondary.

Now all I gotta do is merry these flavors together inside a rich tasting Porter recipe.

A big thanks to Ryan for helping out, mostly by having fun distracting playing with my daughter. This dextrinous wort posed unrelentless foaming and potential boil-overs the whole time. A bit frustrating to me, but the calm and collected Ryan said he didn't mind at all, and wiped lids like a champ.

The wort smelled very unique with rich chocolate notes and a subtle smokiness. Having some hot wort poured over cream, it tasted like a hot chocolate with a hint of smoke. We both think when its all fermented, the added chili's will make this beer unforgettable.

Check out 2 more beers
brewed just in time for
the wedding of two very special friends...

Belgian Tripel 3-Peat
Big Batch Small Beer

Cocoa & Ancho Chili Smoked Porter

5.0 lbs. Organic 2-Row Pale
5.0 lbs. German Smoked Malt
.80 lbs. UK Crystal 45L
1.0 lbs. Amer. Chocolate
.23 lbs. UK Chocolate
.41 lbs. UK Brown
.48 lbs. De-Bittered Black Malt
1.0 lbs. Flaked Oats
.50 lbs. Carapils

Hops & Chili's
1 oz. Willamette, 4.8%, pellet, 60min
1 oz. Kent Goldings, 4.5%, pellet, 60min
1 oz. Willamette, 4.5%, plug, 25min

7 Ancho Chili's, sliced thin w/ some seeds each secondary
? Roasted Cacao is chocolaty enough

Wyeast 1098: British Ale decanted 1 qt starter

Brew Day Stats

Brewed: 8/21/09
Racked: 9/1/09
Kegged: 9/10/09

Water Adjustment London-esque 1:1 ratio Chicago:Distilled
Strike: 1.125 tsp Gypsum, .5 tsp Acid Blend, 1.125 tsp Chalk
2nd Sparge: 1.125 tsp Gypsum, .75 tsp Kosher Salt, 1 tsp Chalk

H2O/Grain Ratio: 1.3 qt/lb
Mash Ph: 5.2-5.3
Sacch. Rest Temp/Time: 155°F/60min
Mash Out Temp: 166°F
1st Batch Vol/SG: 4gal/...n/a

2nd Batch Sparge H2OTemp/MashTemp: 185°F/172°F
2nd Batch Vol/SG: 3.4gal/...n/a

Pre-Boil Vol: 7.4
Pre-Boil SG: 1.050
Boil Time: 75min
Post-Boil Vol: 5.9
Mash Efficiency: 68%

OG: 1.058
IBU: 38
Color/SRM: Reddish-Black/37
Ferment Temp: 70-73°F

FG: 1.022
ABW: 3.8%
ABV: 4.73%


Jeff said...

Sounds great! I did a ancho chile and cocoa nib amber last year, I only did 1 gallon batch and left the chilies and cocoa nibs in secondary too long, so it became a little overwhelming. I am think f doing it again but using a Scottish base for more maltiness. Let me know how yours turns out and how much and long the chilies and nibs were in contact with the beer.

Adam Snider said...

Man,that sounds excellent. Looking forward to hearing how it turns out.

Devon Cunnignham said...

Reminds me of a beer done by Right Brain Brewery in Traverse City:

Ted Danyluk said...

I suppose chili's could become overwhelming if left too long. I'm hoping to get the right amount of flavor/heat in only 2 weeks.

I hope my beer gets better ratings than that one. I definitely will add enough Ancho's to be present enough. Adding both thinly sliced chili's and a good amount of seeds should do the trick.

Thanks for your comments. I hope to write about it after the wedding.

Brittany Mosher said...

How did this turn out?? Any suggestions or alterations on the recipe?