At the risk of sounding like a bit of a groupie ... You certainly have set the bar in terms of crafting both beer and excellent beer videos! My goodness! Everything about this video was awe inspiring, the content, the editing (with graphics!), the knowledge. It was brilliant. Thank you for sharing and for the inspiration.
Many thanks Mark, very much appreciated. The video side has certainly been a gradual progression for me. I started with very basic equipment and knowledge. I am rather pleased with how it is now 🍻🍻🍻
Thanks again David. I brewed your Irish stout recently and split the batch in two. Half of which is in on Nitros. To the second half I added coffee and cacao nibs as you recommended. Looking forward to the end result.
Perfect timing, I really want something like this for Christmas. Love your guides...clear, easy and no waffle. I really love forward to tasting this one!!!!
I look Forward to brew the Chocolate Coffee Porter, Looks delicious and sound like a beer to my taste. Thanks for your effort and you sharing your recipe ❤
Just transferred this beer from the FV to a keg with Cocoa Nibs and tasted a sample without the chocolate - just the plain Porter is absolutely delicious!!! Brilliant beer!! It is going to taste amazing after the chocolate addition. Sincere thanks for sharing this amazing recipe. I hope you and your family have a fun and relaxing holiday.
Another recipe saved to my Brewfather account, thanks David. Next week's brew is your blueberry milk stout, got the ingredients batched up by Get'Er'Brewed and ready to roll... should be done in time for Xmas. Thanks for sharing.
Brewing this this weekend. Re-using lager yeast from a Cali common that’s still in the fermenter. Finally got a ph meter so I’ll try it out. Thanks for the recipe!
Thanks for putting this video out, super informative and helpful, after enjoying a few Chocolate Porters in the pub recently, its jumped to next on my list to brew. BTW I couldn't find this recipe on the Grainfather Community Recipes under your name. Not a problem as its easy enough to base a new one on your recipe, but I thought I'd let you know.
Cheers Paul, much appreciated 🍻🍻 I no longer use the GF software in favour of Brewfather. You can find the full recipe and link in this videos description section.
If I understood correctly, you add water to the coffee and then you drop the press down, and then you let it sit in the fridge for 12 hours. However, if you would instead drop the press after the 12 hours, the coffee would have much more effective contact with the water. Compressing the coffe in the bottom will minimize the effective water-coffee contact area.
Brewed this 10 days ago, tasted it today straight out of the fermenter (grainfather conical thanks to your advice). It tastes a little harsh but I’m sure that will mellow out with conditioning. I used US05 because Omega yeasts are not available in the Netherlands and this was what I had on hand. Keep you posted about the end result. Thanks for the great video(s) David!
One bit of advice for people who use coco nibs. There's a little seed in them so use a mesh bag or a screen to keep them out of the beer. I had one professional brewer who had his heat exchanger plugged up from the seeds.
Another smashing porter recipe, thanks so much for your generosity David. Can you please share some detail on that stainless steel fermenter you're using, I'm in the market for an upgrade?
Hello David, I've just opened my first bottle of my last batch more than inspired by your irish dry stout recipe and I absolutely love it! It makes me even more in the mood to try this coffe porter. I have questions for you. Do you need to sanitize the cofee press or the water used for the cofee infusion? Why do you press the piston that early in the process? Second question : The cocoa nibs you're using is really cocoa and not cacao? Is it raw or torrefied already ? Thanks a lot for the amazing job your are doing and all the knowledge your sharing with us
Great to hear Arnaud 🍻🍻🍻 To be careful clean and sanitise the press and preboil and then cool the water. Pressing is up to you. This is how I have found works well. These are raw cocoa nibs.
Hi Robin, yes no problem there, a secondary fermenter replaces the keg and can also be used for bottling. Naturally you will need to be especially careful to not introduce oxygen. So strictly no splashing.
This is an excellent and timely video. 👍Sincere thanks for all these amazing videos. 🙌If I wanted to just brew a Chocolate Porter (without the coffee addition), then is there anything that you would recommend changing? I was going to add 280g of cocoa powder to the boil at 5mins along with Cocoa Nibs and Hershey's Syrup in secondary. 😃 Thank you again!!
Great Video, great recipe. This recipe is a little late for my Christmas schedule, but i definitely will try it after Christmas. By the way, I did like your style guide sheet for designing own recipes, what happened to them?
Thank you. If you brewed this soon it would be ready for christmas. The recipe writing side has not been present in all my videos this year because YT statistics told me that many skip that part of the video. I also feel that I have covered recipe writing for all major styles now. The focus now is sharing recipes and guides to the process.
@@DavidHeathHomebrew That's sad, I love that part of the video, since I'm a beginner it gave me alot of background knowledge. Thanks alot for all the great videos, next weekend I'm having a couple of friends over and we will brew the Verdant double batch, which is something of the greatest beer my friends ever tasted🙂
Thank you again! For those of use who are newbies and cannot ferment under pressure nor in corny kegs and choose bottling due to necessity... which process adaptation makes more sense? Adding the cold brew coffee at beginning of primary fermentation or at bottling? I think upon bottling (after a thorough mix). Adding cacao nibs at primary fermentation? For same 7 days or leave in fermentation for 14 days (vs 7)? I think at primary for 7 days. Will try out my first thoughts and go from there... Kind feedback is appreciated! Kegging is hopefully coming soon to my set-up!
Cheers William. I would add the cold brewed coffee late in fermentation, pouring it in can boost your yeast forward to the finish. The nibs I would add in the last 7 days of fermentation.
Hi David - first of all, thanks for this great video and recipe. I am planning on brewing your recipe next Friday. I have scaled the recipe on Brewfather but I have one quesiton about the coffee and cocoa nibs additions. I think that using cool boiled water for the coffee is a no brainer, but what about the sanitary condition of the ground coffee? Do we need to do anything with it or is this why we're placing the brew in the fridge for 12 hours? Same question for the cocoa nibs - are we doing anything with it like freezing or cooling it before putting it in the keg? Thanks in advance for the advice!
Hello David thanks once again for the great great work. As I'm not kegging my beer and can only bottle, do you think doing a decoction of cocoa nibs as you do for the coffee and adding both Coco and coffeee at the same time just before bottling ?
@@DavidHeathHomebrew I mean, instead of doing a secondary in a keg or a second fermenter , could I only use a premade decoction. If yes, would you simply let cocoa nibs in water for a week or so before mixing everything for bottling ?
Very good as always thank you. A couple of questions if you don't mind - I notice the new G40 has no top grain plate for mashing. I've often thought that it would make more sense to me not to have one in my G30 as this would allow the liquid to wash around the grains more efficiently but as I'm new to this excellent hobby (thanks to you haha) I thought it must be there for a good reason? Also, would it be ok to just do a 30 minute boil for most beers as my shed extraction fan can handle the 30 minute boils but struggles after around 40 minutes to cope with the steam? Thanks in advance :)
Cheers Paul. As much as the G30 was designed to have a top plate the G40 was designed to not need one. If you do not use the top plate on the G30 then you will need to do some stirring during the mash to bring efficiency back up.
David, Thanks for all the great videos. You say to move the beer to your keg for 14 days - in a fridge. Am I right to assume that I can put it in my kegerator for those 14 days with other beers at 39-40F? If I put pressure on the keg for those 14 days will I have carbonated beer at the end of those days - instead of waiting to carbonate?
@@DavidHeathHomebrew David, this is a great brew. I'm fermenting my second batch of this. If I don't carbonate during the 14 day second, when is the right time to measure my final gravity: after I rack to secondary in keg or when I pull the nibbs?
Hello, thanks for the nice recipe, this is going to be my next brew! Would it be okay to add the coco-nibs right at start, when transfering into the fermenter? After fermentation is finished I would transfer the beer into a serving keg (without the coco-nibs).
Hi David, I'm about to do this brew this weekend but I can't get the omega yeast, and was wondering will this yeast work? Lallemand Kveik Voss Dried Yeast. Cheers for all your help 👍🍻
The only dehusked "chocolate" malt i can find in stores nearby is Carafa 1 special, but according to various blog posts the amount should be increased when using it to substitute regular chocolate malt. Any tips on how many % extra to use? Or should I just go with the regular chocolate malt (with husks) and add it later during the mash?
Was the cool water you added to the coffee previously boiled to sterilize it? I made a porter years ago and boiled the water before chilling, and was curious if that's even needed. Thank you, great vid as always!
Your recipe calls for Omega Lutra Kveik. I know this yeast strand thrives in warmer climates. In my area, the climate is rather on the cold side at this time of the year (around 62-64 F in garage). Is there a yeast substitution you may recommend such as Mangrove Jack M42, Fermentis US-04, White Labs Dry English Ale? Thank you for your help!
David, Is there any benefit to waiting to carbonate your kegged beer until the last few days, if you are aging/lagering for relatively short time of 2-3 weeks? If you are lagering for many months , should the beer be carbonated from the start, or does it matter ? (Assuming any head space had already been purged, filled w/ CO2)
I am about to add the coffee to this delicious looking porter. Is there no need to sanitize the coffee before it is added to the keg? Do you boil the water and sanitize the coffee press before making the coffe?
hiya david great video i am looking to brew this my self very soon ! when you give the water profile adjustments , what is your base water profile ? as use ro water what would my adjustments that i have to make be? thanks brett
Hi Brett, I am only giving the target profile. You will need to add in your own starting profile. RO can be 0 minerals and a PH of about 7 but it is good to have it checked by a lab to make sure.
@@DavidHeathHomebrew thank you for the reply david ! my ro water is at 0 minerals and a ph of 6.87 ! but if i use your target profile it is of no use to me with out knowing what what your starting water profile is ! so what was your stating water profile so i can re calculate the target profile if need be ! hope you understand what i mean ! thanks brett
You do not need my water profile, just your own. You can use the target profile I provide and Brewfather will tell you what you need to add to reach the target profile.
Is it also possible to add the hopspider with cocao nibs into the keg (like you do in the video) and start the corbonation proces as usual. Then after two weeks of infusion bottle directly from the keg (hopspider still hanging inside) with a counterpressure filler? I was planning to do it this way.
Hello David, I am planning to brew this beer next week. I was wondering, is 1 package of yeast really enough? I never used Kveik type of yeast before but with 'regular' yeast I would use more or make a starter.
Hi David, This will be my first time using chocolate nibs in a recipe. Should I soak them in vodka to sanitize them prior to putting them in the keg, or is that not necessary?
Hi, I have never done this personally and have not had any issues. If you do then make it fairly quick contact or also add the vodka to keep all the flavour.
Don't know if asked already, but while the nibs are in the kegs for secondary can you add CO2 and begin carbonation? If so, what's a good a level to push CO2?
Hi David. I brewed this but used Voss and fermented at around 20 degree C. Ferment has stopped at 1.020, I’ve raised temp and given fermenter a shake with no change. Do you think I should keg or try something else to get gravity down?
David, this is a great recipe that I keep getting requests for "do-overs". In my first 3 attempts, I had trouble reaching final gravity ( I pitched one packet of Lutra in each of those brews). I was going to pitch 2 packages of Lutra this time but my local supplier only had one on hand. In an attempt to get to the correct FG, I was going to co-ferment with one pack of Lutra and one packet of Verdant. Thoughts? Alternatives? PS: most dry Kveiks (my preference) seem to be out of stock locally
Great to hear. How far out are you on FG? Using a co-ferment with a higher attenuating yeast that is neutral would work well. Fermentis US-05 for example.
Thanks David, 1.020 and 1.024 (twice). I'll co-ferment Lutra with US-05 and I'll shoot for 68F.......but without a fermentation chamber it usually rises. Thanks for the advice@@DavidHeathHomebrew
Got this ready to keg today. Can you forsee any issues with me carbonating straight from the getgo whilst the cacao nibs infuse so that when I remove them and re-purge, I am already fully carbed up?
I'm going to give this a crack although thinking of bottling as I'm limited with kegs at the moment. Would you suggest adding the coffee and nibs to the FV at appropriate intervals and bottling from there? Or am I better racking off to a secondary once primary fermentation has ended?
Hi David,, Happy New Year !!! I have a noob question. I got Carafa Special II instead of chocalate MAlt. Are they similar? In the brewfather recepie says Carafa Special II but in the video is Chocalate Malt. The one I got is not Dehusked. Should I crush it apart and add it the last 10 min of the Mash too ? Thank you for everything.
Hi Juan, happy new year! Carafa malts are chocolate malts and are my preference. If yours is carafa special then it is the dehusked version. You will need to mill it .
@@DavidHeathHomebrew Sorry to bother you again. It says in Brewfather that Cocoa Nibs is on secondary and Coffee when bottling but on the video, to my understanding, you are doing both at the same time. Is that right? I am transferring this Thursday . CAN¨T WAIT ....Thank you again.
They are both added at the same time in a keg or bottling bucket. The difference is that you need to steep and remove the cocoa nibs before bottling. Where as with a keg you steep and simply remove.
Hi David. I will be adding the coffee and the chocolate to this one tomorrow. Having just briefly tasted ir today I saw your video again and rhought about your ‘thicker wort’ comment. I miss a fuller mouthfeel in the stouts and this porter I have brewed. How much taste would you say is boiled off when boiling for longer? Any other way to gain a fuller body? As always, thanks for your amazing content, cheers!
Thanks Thomas. Yes thats the problem, you may have a thicker wort with a longer boil but flavour is boiled off. It is very hard to measure though unless you try side by side examples
You could always add a bit of maltodextrin to the boil or substitute a small percentage of your base malt for some type of dextrin style malt like carapils in the mash to add more body
@@DavidHeathHomebrew, brewed this one one more time. Having added one package of Lutra for a 19 l batch I don’t understand why fermentation is stuck at 1.026 so only 60% attenuated. I have raised the temp to 22 degrees but nothing happened. Any advice?
What a brilliant recipe, David. One thing struck me, though. The way you made your cold brew coffee. A sham that you put the plunger down and then leave it for extraction overnight. When the bed of coffee is at the bottom, compact like that, the extraction is not really getting far. When you make cold brew coffee the next time, try and add your coffee, then cold water and stir once. The bed of coffee will sit on top of the water and throughout extraction will drop to the bottom when the coffee becomes saturated, thus resulting in a much more even extraction :)
Ive done this and have not noticed any difference personally,.I guess leaving overnight and more is enough for full extraction. It also means adding to a fridge that has that height spare.
Hello David, thank you very much for your recipe, I tested it and it is very good. It also lacked carbonation. I can't do keg fermentation. I saw on your recipe that the carbonation should be between 4.5-5.7 Co2 g/L. I used a calculator to determine the sugaring. He tells me to put in 336gr (6 gallons / 23 grad celsius / 4.5 target carbonation). Is it correct ? It seems to be a lot
@@DavidHeathHomebrew but I just want a good carbonation and also to avoid that the bottles explode 😅 370gr for 23L at 24 grad seems to be ok according to you ?
I did that with my last coffee Porter, 100g of good quality beans straight in the FV after it had fermented out, 15C for a few days and then chilled and racked. Came out great, especially after a month or two conditioning.
Nice timing, I was just preparing to brew my ChocoCoffee Porter. My recipe is slightly different as I use Special B and Coffee malt. I also use 2ounces of whole french roast beans for 3 days in secondary. I only leave the nibs in for 7 days of secondary. This method relies on the alcohol to do all the flavor extraction and I find the flavor profile more subtle. I've tried the french press before and the coffee flavor is too pronounced for my tastes. I want a porter with coffee/chocolate notes that are whispered, rather than a death metal scream. (speaking of past attempts, not your recipe!)
Hi, I would be interested in your thoughts here then :) This is very natural tasting and balanced by design. So its not chocolate bar or fake coffee tasting, though the coffee you choose will shape part of its flavour. So go mild on the coffee type if that suits you.
@@DavidHeathHomebrew When using ground beans in water it is solely a water extraction process, producing phenolic compounds and polysaccharides. By adding the beans to secondary you will also have some alcohol extraction, producing higher levels of alkamides. The alkamides can contribute pungency but when the secondary is only about 6% alcohol it isn't pronounced. So the french press produces the expected coffee flavor, while the added alcohol extraction brings flavors people don't expect. My first experiment was a split batch Kolsch with 5gl. straight Kolsch and another 5gl with 3oz. of beans for 3 days. I didn't expect much from whole beans but was proved wrong.( I only use 2oz of whole beans now) The Koffee Kolsch had no Kolsch flavor at all, and was more of a very smooth white porter ... kind of. The two batches looked roughly the same as very little color was extracted from the whole beans. It was wild to have two totally different beers on tap with the only difference being a handful of beans. Full disclosure: I enjoy the science of brewing and experimentation. I haven't competed much at all, don't do clones, and rarely repeat my own recipes. So yeah, bit of a freak here. I have fun and people enjoy the end result so it's all good. Your videos are well done and always interesting. Thank you
Hello david. I am a follower of yours and I appreciate your great contributions. The question is: how do we get rid of oxygen and bacteria in coffee and cocoa? Thanks.
Vodka soaking can be used if you are concerned, ive never had this issue though petsonally. Oxygen wise use the usual principles for keg purging shown in the video.
Hello there - i am preparing this recipe for a local coffee roaster... only have one conical fermenter (pressure proof) that i am bottling off - when would you add the coffee and chocolate? Dump yeast first? Also would i be ok with an english ale yeast or would you keep neutral as due to the coffee and chocolate?
Hey, details are included towards the later section of the video. I add the coffee a day before transfer to a keg. The coffee nibs are added at transfer. The keg is kept at room temps for 14 days and then the nibs are removed. Using a keg hopper or muslim bag for the nibs makes this easy. No need to dump yeast on this basis. You can use a fruity yeast but I feel its flavours will be lost. Enjoy 🍻🍻😎
Hello David just to be sure. After 7 days you add the coffee infusion and at the same time you add the hop filter with the cocoa for 14 days to remain in the cuve ?
@@DavidHeathHomebrew Thank you very much David. Last question regarding fermentation. I don't have a keg. After 7 days of fermentation, the coffee infusion is prepared, I transfer it to another tank and add the coffee and the filter with cocoa. Then I leave 14 days. At the end of the 14 days do I have to redo a transfer before bottling? Does the transfer after the 7 days avoid false tastes?
In your recipe, you are using Carafa Sp.2, but use the terme Chocolate in the video. Are all the Carafa Special malts regarded as chocolate? ... and the cocoa nibs are listed as added during primary... :-)
Thanks for the vid and the recipe! So, after fermentation is fully completed, should I add the Cocoa nibs to the primary container, and infuse them 2 weeks, then transfer to a bottling bucket where I add also the coffee? So the question really is, should I transfer to a secondary for the Cocoa nibs or not?
@@DavidHeathHomebrew Great, thanks for your response, David. One more question, I have access only to a limited number of dry yeasts and Lutra is not one of them. Is it better to use Lallemand Voss Kveik at 20c or Nottingham at lower temperatures (
Don't know if asked already, but while the nibs are in the kegs for secondary can you add CO2 and begin carbonation? If so, what's a good a level to push CO2?
Hi Brandon, I put 10 PSI of pressure on mine after co2 purging but at room temperature this isn’t going to do much so add to a fridge if you want it to. You will lose some of this later though when you open up to remove the nibs.
@@DavidHeathHomebrew Thank you for both the recipe and advice. This whole brew has been fantastic from the beginning. Only a little while longer before it's in a glass! Thanks again.
At the risk of sounding like a bit of a groupie ... You certainly have set the bar in terms of crafting both beer and excellent beer videos! My goodness! Everything about this video was awe inspiring, the content, the editing (with graphics!), the knowledge. It was brilliant. Thank you for sharing and for the inspiration.
Many thanks Mark, very much appreciated. The video side has certainly been a gradual progression for me. I started with very basic equipment and knowledge. I am rather pleased with how it is now 🍻🍻🍻
Thanks again David. I brewed your Irish stout recently and split the batch in two. Half of which is in on Nitros. To the second half I added coffee and cacao nibs as you recommended. Looking forward to the end result.
Sounds great to me , enjoy 🍻🍻🍻
Literally moved my breweries coffee porter to the bright tank this week. Great recipe.
Cheers 🍻🍻😂
Fantastic David, I'll be brewing this one over the weekend. Cheers mate!
Cheers Jason, enjoy :)
Perfect timing, I really want something like this for Christmas. Love your guides...clear, easy and no waffle. I really love forward to tasting this one!!!!
Cheers Alan, yes, brew this soon and it will be ready for Christmas.
Great recipe! How long would you condition this before serving?
Around 4-6 weeks for my taste.
Beautiful work, David!
Thank you Raj 🍻🍻🍻
Looks great David and on my to brew list for this winter.
Cheers Curt 🍻
I look Forward to brew the Chocolate Coffee Porter, Looks delicious and sound like a beer to my taste.
Thanks for your effort and you sharing your recipe ❤
Cheers Allan, yes this one is for sure a crowd pleaser
Your videos are the best by the way. Thank you.
Cheers, much appreciated 🍻🍻🍻
Just transferred this beer from the FV to a keg with Cocoa Nibs and tasted a sample without the chocolate - just the plain Porter is absolutely delicious!!! Brilliant beer!! It is going to taste amazing after the chocolate addition. Sincere thanks for sharing this amazing recipe. I hope you and your family have a fun and relaxing holiday.
Yes, this one works really nicely. Enjoy and Merry Christmas 🍻🍻🍻
Another recipe saved to my Brewfather account, thanks David. Next week's brew is your blueberry milk stout, got the ingredients batched up by Get'Er'Brewed and ready to roll... should be done in time for Xmas. Thanks for sharing.
Great, I hope you enjoy these 🍻🍻😂
Bought all the goodies, tomorrow will be the brew day !!! cant wait to try it out :)
Great, enjoy 🍻🍻🍻
Nice recipe and great explanation!! I'll have to brew this one for sure. Kelly would enjoy this for sure!!
👍🍻
Cheers Brian, great, its a real crowd pleaser 🍻🍻🍻
Just in time....wanting to brew one of these thank you for the content
Cheers 🍻🍻🍻
Brewing this this weekend. Re-using lager yeast from a Cali common that’s still in the fermenter. Finally got a ph meter so I’ll try it out. Thanks for the recipe!
Great, enjoy 🍻🍻🍻
It's finally time to brew this beauty. Perfect for winter in Oz 😁👌
Enjoy Nick, sure is a nice one 🍻🍻🍻
I love your guides and recipes David! I'm new to AG brewing (first AG batch in the fermenter now) I'd love to try this one but have to convert BIAB
Hi Jonathan, this is BIAB ready, just tweak your efficiency level during the planning stage for conversion.
@@DavidHeathHomebrew That's great, thanks!
🍻🍻🍻
Looks lovely mate
Cheers Ken 🍻🍻🍻
Thanks for putting this video out, super informative and helpful, after enjoying a few Chocolate Porters in the pub recently, its jumped to next on my list to brew. BTW I couldn't find this recipe on the Grainfather Community Recipes under your name. Not a problem as its easy enough to base a new one on your recipe, but I thought I'd let you know.
Cheers Paul, much appreciated 🍻🍻
I no longer use the GF software in favour of Brewfather. You can find the full recipe and link in this videos description section.
Great recipe looks beautiful,
Thank you 🍻🍻🍻
If I understood correctly, you add water to the coffee and then you drop the press down, and then you let it sit in the fridge for 12 hours. However, if you would instead drop the press after the 12 hours, the coffee would have much more effective contact with the water. Compressing the coffe in the bottom will minimize the effective water-coffee contact area.
I have tried all sorts of methods. All I can suggest is that you do too and see what you prefer.
Brewed this 10 days ago, tasted it today straight out of the fermenter (grainfather conical thanks to your advice). It tastes a little harsh but I’m sure that will mellow out with conditioning. I used US05 because Omega yeasts are not available in the Netherlands and this was what I had on hand. Keep you posted about the end result. Thanks for the great video(s) David!
Cheers Niels. Yes best to taste beer later :)
@Niels Wenting: How did it taste with that yeast?
@@Caeyers123 actually not too bad! In my experience US05 always works, it is fairly neutral to me though.
@@nielswenting8976 ill try the 34/70 yeast. Also no omega in Belgium
Sure is
One bit of advice for people who use coco nibs. There's a little seed in them so use a mesh bag or a screen to keep them out of the beer. I had one professional brewer who had his heat exchanger plugged up from the seeds.
Yes, hence the fine mesh filter :)
Hey David, I'm a big fan of your channel, great clear, concise and precise content. Do you think I can substitute the cocoa nibs with cocoa powder?
Hi Victor, great to hear, thank you. You could but its hard to recommend really comparing the results.
Another smashing porter recipe, thanks so much for your generosity David. Can you please share some detail on that stainless steel fermenter you're using, I'm in the market for an upgrade?
I mostly use the Kegmenter from Kegland and the Grainfather Conical. I have various videos about these.
Hello David,
I've just opened my first bottle of my last batch more than inspired by your irish dry stout recipe and I absolutely love it! It makes me even more in the mood to try this coffe porter.
I have questions for you. Do you need to sanitize the cofee press or the water used for the cofee infusion? Why do you press the piston that early in the process?
Second question : The cocoa nibs you're using is really cocoa and not cacao? Is it raw or torrefied already ?
Thanks a lot for the amazing job your are doing and all the knowledge your sharing with us
Great to hear Arnaud 🍻🍻🍻
To be careful clean and sanitise the press and preboil and then cool the water. Pressing is up to you. This is how I have found works well. These are raw cocoa nibs.
thank you david for sharing this recipe. My question is can I bottle them too. and are there things I should do differently? thanks Robin.
Hi Robin, yes no problem there, a secondary fermenter replaces the keg and can also be used for bottling. Naturally you will need to be especially careful to not introduce oxygen. So strictly no splashing.
This is an excellent and timely video. 👍Sincere thanks for all these amazing videos. 🙌If I wanted to just brew a Chocolate Porter (without the coffee addition), then is there anything that you would recommend changing? I was going to add 280g of cocoa powder to the boil at 5mins along with Cocoa Nibs and Hershey's Syrup in secondary. 😃 Thank you again!!
Hi, Thank you, you can just skip the coffee, this will still work well :) 🍻🍻🍻
@@DavidHeathHomebrew Thank you!!
🍻🍻🍻
Great Video, great recipe. This recipe is a little late for my Christmas schedule, but i definitely will try it after Christmas. By the way, I did like your style guide sheet for designing own recipes, what happened to them?
Thank you. If you brewed this soon it would be ready for christmas. The recipe writing side has not been present in all my videos this year because YT statistics told me that many skip that part of the video. I also feel that I have covered recipe writing for all major styles now. The focus now is sharing recipes and guides to the process.
@@DavidHeathHomebrew That's sad, I love that part of the video, since I'm a beginner it gave me alot of background knowledge. Thanks alot for all the great videos, next weekend I'm having a couple of friends over and we will brew the Verdant double batch, which is something of the greatest beer my friends ever tasted🙂
It exists for a large amount of styles. What I am covering now is variations mostly 🍻
Thank you again! For those of use who are newbies and cannot ferment under pressure nor in corny kegs and choose bottling due to necessity... which process adaptation makes more sense?
Adding the cold brew coffee at beginning of primary fermentation or at bottling? I think upon bottling (after a thorough mix).
Adding cacao nibs at primary fermentation? For same 7 days or leave in fermentation for 14 days (vs 7)? I think at primary for 7 days.
Will try out my first thoughts and go from there...
Kind feedback is appreciated! Kegging is hopefully coming soon to my set-up!
Cheers William. I would add the cold brewed coffee late in fermentation, pouring it in can boost your yeast forward to the finish. The nibs I would add in the last 7 days of fermentation.
Hi David - first of all, thanks for this great video and recipe. I am planning on brewing your recipe next Friday. I have scaled the recipe on Brewfather but I have one quesiton about the coffee and cocoa nibs additions. I think that using cool boiled water for the coffee is a no brainer, but what about the sanitary condition of the ground coffee? Do we need to do anything with it
or is this why we're placing the brew in the fridge for 12 hours?
Same question for the cocoa nibs - are we doing anything with it like freezing or cooling it before putting it in the keg?
Thanks in advance for the advice!
Thanks Hugo. Ive used coffee a lot as cold brew and have never had an issue using my suggested process.
Hello David thanks once again for the great great work.
As I'm not kegging my beer and can only bottle, do you think doing a decoction of cocoa nibs as you do for the coffee and adding both Coco and coffeee at the same time just before bottling ?
Thanks 🍻
This one doesnt really need anything else but yes you could.
@@DavidHeathHomebrew I mean, instead of doing a secondary in a keg or a second fermenter , could I only use a premade decoction. If yes, would you simply let cocoa nibs in water for a week or so before mixing everything for bottling ?
You do need a forn of secondary so that you can remove the nibs.
Very good as always thank you. A couple of questions if you don't mind - I notice the new G40 has no top grain plate for mashing. I've often thought that it would make more sense to me not to have one in my G30 as this would allow the liquid to wash around the grains more efficiently but as I'm new to this excellent hobby (thanks to you haha) I thought it must be there for a good reason? Also, would it be ok to just do a 30 minute boil for most beers as my shed extraction fan can handle the 30 minute boils but struggles after around 40 minutes to cope with the steam? Thanks in advance :)
Cheers Paul. As much as the G30 was designed to have a top plate the G40 was designed to not need one. If you do not use the top plate on the G30 then you will need to do some stirring during the mash to bring efficiency back up.
@@DavidHeathHomebrew Thank you :)
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David, Thanks for all the great videos. You say to move the beer to your keg for 14 days - in a fridge. Am I right to assume that I can put it in my kegerator for those 14 days with other beers at 39-40F? If I put pressure on the keg for those 14 days will I have carbonated beer at the end of those days - instead of waiting to carbonate?
Thanks Michael. Yes, no problem there, your Kegerator is a fridge of sorts. You can carbonate at the same time.
@@DavidHeathHomebrew David, this is a great brew. I'm fermenting my second batch of this. If I don't carbonate during the 14 day second, when is the right time to measure my final gravity: after I rack to secondary in keg or when I pull the nibbs?
Great to hear. Fg can be measured after you believe it has for sure finished,
Hello,
thanks for the nice recipe, this is going to be my next brew!
Would it be okay to add the coco-nibs right at start, when transfering into the fermenter?
After fermentation is finished I would transfer the beer into a serving keg (without the coco-nibs).
Hey, great to hear.
The suggested method will provide a cleaner and better flavour. 🍻🍻🍻
Hi David, I'm about to do this brew this weekend but I can't get the omega yeast, and was wondering will this yeast work?
Lallemand Kveik Voss Dried Yeast.
Cheers for all your help 👍🍻
Hi Keith, yes it will but keep temps low at 20C so that it stays clean, or use pressure then you can go up to 35C 🍻🍻
Enjoy 🍻🍻
The only dehusked "chocolate" malt i can find in stores nearby is Carafa 1 special, but according to various blog posts the amount should be increased when using it to substitute regular chocolate malt. Any tips on how many % extra to use? Or should I just go with the regular chocolate malt (with husks) and add it later during the mash?
It is easier to buy the husked version and add late I feel.
Was the cool water you added to the coffee previously boiled to sterilize it? I made a porter years ago and boiled the water before chilling, and was curious if that's even needed. Thank you, great vid as always!
Hi, yes it sure was. I recommend this to all for caution, I thought this was advised in the video too?
@@DavidHeathHomebrew Probably was, sorry I missed it. Thank you !
No worries, I asked because I was not sure myself 🤣😂 Cheers and enjoy 🍻🍻
Your recipe calls for Omega Lutra Kveik. I know this yeast strand thrives in warmer climates. In my area, the climate is rather on the cold side at this time of the year (around 62-64 F in garage). Is there a yeast substitution you may recommend such as Mangrove Jack M42, Fermentis US-04, White Labs Dry English Ale? Thank you for your help!
This Lutra yeast works very well at 20C.
If you wish to sub then lager yeast like 34/70 will work nicely.
David, Is there any benefit to waiting to carbonate your kegged beer until the last few days, if you are aging/lagering for relatively short time of 2-3 weeks? If you are lagering for many months , should the beer be carbonated from the start, or does it matter ? (Assuming any head space had already been purged, filled w/ CO2)
Hi, Not really. It will not make any difference either way. Naturally you will want to oxygen purge as a minimum.
I am about to add the coffee to this delicious looking porter. Is there no need to sanitize the coffee before it is added to the keg? Do you boil the water and sanitize the coffee press before making the coffe?
Great to hear. I would clean and sainitize the press. You can also preboil and cool the water before adding. The coffee ive never issues with.
hiya david great video i am looking to brew this my self very soon ! when you give the water profile adjustments , what is your base water profile ? as use ro water what would my adjustments that i have to make be? thanks brett
Hi Brett, I am only giving the target profile. You will need to add in your own starting profile. RO can be 0 minerals and a PH of about 7 but it is good to have it checked by a lab to make sure.
@@DavidHeathHomebrew thank you for the reply david ! my ro water is at 0 minerals and a ph of 6.87 ! but if i use your target profile it is of no use to me with out knowing what what your starting water profile is ! so what was your stating water profile so i can re calculate the target profile if need be ! hope you understand what i mean ! thanks brett
You do not need my water profile, just your own. You can use the target profile I provide and Brewfather will tell you what you need to add to reach the target profile.
The head retention is just insane on your pour. Just with the use of co2 or did you sneak in some nitrogen?
Thank you. Just co2 🍻
Is it also possible to add the hopspider with cocao nibs into the keg (like you do in the video) and start the corbonation proces as usual. Then after two weeks of infusion bottle directly from the keg (hopspider still hanging inside) with a counterpressure filler? I was planning to do it this way.
Yes, that will work 🍻🍻🍻
Hello David, I am planning to brew this beer next week. I was wondering, is 1 package of yeast really enough? I never used Kveik type of yeast before but with 'regular' yeast I would use more or make a starter.
It worked for me just great in various batches of this while tweaking and then with the filmed brew 🍻🍻😎
Hi David, This will be my first time using chocolate nibs in a recipe. Should I soak them in vodka to sanitize them prior to putting them in the keg, or is that not necessary?
Hi, I have never done this personally and have not had any issues. If you do then make it fairly quick contact or also add the vodka to keep all the flavour.
Very tempted to do this for Xmas. What serving temp would you recommend?
I pour at 5C and let it warm up a little.
My local homebrew store doesn't carry Chateau Crystal. Is Crystal 60 a good substitute for it? Thank you for your help!
Hi Alonzo, 150 EBC is about 76 Lovibond, so crystal 60 is close but not as dark. It will work though :)
Thinking about a wheatbear variation of this recepie :) what do you think David?
That would be a whole redesign, not something that I have tested.
Don't know if asked already, but while the nibs are in the kegs for secondary can you add CO2 and begin carbonation? If so, what's a good a level to push CO2?
Sorry for some reason your comment was put in a spam bin. Yes no problem there.
Hi David.
I brewed this but used Voss and fermented at around 20 degree C. Ferment has stopped at 1.020, I’ve raised temp and given fermenter a shake with no change.
Do you think I should keg or try something else to get gravity down?
Give it a taste and see what you think 🍻
David, this is a great recipe that I keep getting requests for "do-overs". In my first 3 attempts, I had trouble reaching final gravity ( I pitched one packet of Lutra in each of those brews). I was going to pitch 2 packages of Lutra this time but my local supplier only had one on hand. In an attempt to get to the correct FG, I was going to co-ferment with one pack of Lutra and one packet of Verdant.
Thoughts?
Alternatives?
PS: most dry Kveiks (my preference) seem to be out of stock locally
Great to hear. How far out are you on FG?
Using a co-ferment with a higher attenuating yeast that is neutral would work well. Fermentis US-05 for example.
Thanks David, 1.020 and 1.024 (twice). I'll co-ferment Lutra with US-05 and I'll shoot for 68F.......but without a fermentation chamber it usually rises. Thanks for the advice@@DavidHeathHomebrew
Great Video as usual. What about us-05 insted of Lutra. I live in Malta and here it's very hard to find it :)
Thank you. I would suggest using a lager yeast instead.
@@DavidHeathHomebrew Thank you. Could be ok a 34/70 or a MJ54 california lager? ( is what I have on my hands) :)
I would go with 34/70 of those two.
Got this ready to keg today. Can you forsee any issues with me carbonating straight from the getgo whilst the cacao nibs infuse so that when I remove them and re-purge, I am already fully carbed up?
Hi Grahame, that will be fine :)
@@DavidHeathHomebrew thank you! All safely kegged, looking forward to this one!
Great 🍻🍻🍻
I'm going to give this a crack although thinking of bottling as I'm limited with kegs at the moment. Would you suggest adding the coffee and nibs to the FV at appropriate intervals and bottling from there? Or am I better racking off to a secondary once primary fermentation has ended?
Great.
Yes you can add to the fermenter without secondary. Just be careful to not splash and introduce oxygen.
@@DavidHeathHomebrew awesome, thanks mate.
🍻🍻🍻
Hi David,, Happy New Year !!! I have a noob question. I got Carafa Special II instead of chocalate MAlt. Are they similar? In the brewfather recepie says Carafa Special II but in the video is Chocalate Malt. The one I got is not Dehusked. Should I crush it apart and add it the last 10 min of the Mash too ? Thank you for everything.
Hi Juan, happy new year!
Carafa malts are chocolate malts and are my preference. If yours is carafa special then it is the dehusked version. You will need to mill it .
@@DavidHeathHomebrew .. Thank you so much !!
🍻🍻🍻
@@DavidHeathHomebrew Sorry to bother you again. It says in Brewfather that Cocoa Nibs is on secondary and Coffee when bottling but on the video, to my understanding, you are doing both at the same time. Is that right? I am transferring this Thursday . CAN¨T WAIT ....Thank you again.
They are both added at the same time in a keg or bottling bucket. The difference is that you need to steep and remove the cocoa nibs before bottling. Where as with a keg you steep and simply remove.
Hi David. I will be adding the coffee and the chocolate to this one tomorrow. Having just briefly tasted ir today I saw your video again and rhought about your ‘thicker wort’ comment. I miss a fuller mouthfeel in the stouts and this porter I have brewed. How much taste would you say is boiled off when boiling for longer? Any other way to gain a fuller body? As always, thanks for your amazing content, cheers!
Thanks Thomas. Yes thats the problem, you may have a thicker wort with a longer boil but flavour is boiled off. It is very hard to measure though unless you try side by side examples
You could always add a bit of maltodextrin to the boil or substitute a small percentage of your base malt for some type of dextrin style malt like carapils in the mash to add more body
🍻
@@DavidHeathHomebrew, brewed this one one more time. Having added one package of Lutra for a 19 l batch I don’t understand why fermentation is stuck at 1.026 so only 60% attenuated. I have raised the temp to 22 degrees but nothing happened. Any advice?
Hi Thomas, try giving the fermenter some gentle rocking to rouse the yeast. Did you use yeast nutrients?
Apologies for the late question - is Carafa II and Carafa Special II the same malt or are they different? Thank you again!
No problem. Carafa special is the dehusked version. This reduces astringent flavours from the malt.
@@DavidHeathHomebrew Got it. Thank you!!!
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What a brilliant recipe, David. One thing struck me, though.
The way you made your cold brew coffee. A sham that you put the plunger down and then leave it for extraction overnight. When the bed of coffee is at the bottom, compact like that, the extraction is not really getting far. When you make cold brew coffee the next time, try and add your coffee, then cold water and stir once. The bed of coffee will sit on top of the water and throughout extraction will drop to the bottom when the coffee becomes saturated, thus resulting in a much more even extraction :)
Ive done this and have not noticed any difference personally,.I guess leaving overnight and more is enough for full extraction. It also means adding to a fridge that has that height spare.
Which Fermentis or Mangrove Jacks yeast would you recommend with this beer? Larger or Ale yeast?
I would suggest MJ Voss kveik fermented low or Fermentis 34-70 if you would rather not use kveik.
Hello David, is the 21L batch size the 'fermenter volume' or 'ending kettle volume'?
Hi 😎 I always use «to fermenter»
I was thinking about trying this but add a pound of flaked oats to get a thick body so its like drinking a mocha shake.
Sorry for some reason I missed this. I would suggest trying the recipe as is the first time you brew it and then make tweaks for the next one.
Hello David, thank you very much for your recipe, I tested it and it is very good. It also lacked carbonation. I can't do keg fermentation. I saw on your recipe that the carbonation should be between 4.5-5.7 Co2 g/L. I used a calculator to determine the sugaring. He tells me to put in 336gr (6 gallons / 23 grad celsius / 4.5 target carbonation). Is it correct ? It seems to be a lot
You can carbonate this one to your own taste.
@@DavidHeathHomebrew but I just want a good carbonation and also to avoid that the bottles explode 😅
370gr for 23L at 24 grad seems to be ok according to you ?
I usually aim for 2 CO2 vols
Struggling to find warrior hops - can you recommend a UK supplier/an alternative that may work well?
Hi Jamie, these will also work:- Columbus | Magnum | Nugget
Do you not toast your cacao nibs? Any reason for or against? I've always toasted but might be doing it wrong
I like the flavour both ways, with this recipe I did not toast them and worked with the natural coffee/cacao mix for flavour.
I wonder if i would place cacao nibs to fermentation ?? Since i dont have such equipment to use in kegs ? Would i make close taste ?
It will be much cleaner like I showed :)
@@DavidHeathHomebrew Tried first sip to see how its shaping and i must say its a true masterpiece the more you sip the more you want it 😀😀😀
Great to hear 🍻🍻🍻
Have you ever tried "dry beaning"? I've seen people add whole coffee beans to the fermenter and letting them "brew" like a cold brew coffee would.
Sure, I simply prefer the results this way though 🍻🍻🍻. Try both and see what you think :)
I did that with my last coffee Porter, 100g of good quality beans straight in the FV after it had fermented out, 15C for a few days and then chilled and racked. Came out great, especially after a month or two conditioning.
Its all about options and finding out what works best for you.
Nice timing, I was just preparing to brew my ChocoCoffee Porter. My recipe is slightly different as I use Special B and Coffee malt. I also use 2ounces of whole french roast beans for 3 days in secondary. I only leave the nibs in for 7 days of secondary. This method relies on the alcohol to do all the flavor extraction and I find the flavor profile more subtle. I've tried the french press before and the coffee flavor is too pronounced for my tastes. I want a porter with coffee/chocolate notes that are whispered, rather than a death metal scream. (speaking of past attempts, not your recipe!)
Hi,
I would be interested in your thoughts here then :)
This is very natural tasting and balanced by design. So its not chocolate bar or fake coffee tasting, though the coffee you choose will shape part of its flavour. So go mild on the coffee type if that suits you.
@@DavidHeathHomebrew When using ground beans in water it is solely a water extraction process, producing phenolic compounds and polysaccharides. By adding the beans to secondary you will also have some alcohol extraction, producing higher levels of alkamides. The alkamides can contribute pungency but when the secondary is only about 6% alcohol it isn't pronounced. So the french press produces the expected coffee flavor, while the added alcohol extraction brings flavors people don't expect. My first experiment was a split batch Kolsch with 5gl. straight Kolsch and another 5gl with 3oz. of beans for 3 days. I didn't expect much from whole beans but was proved wrong.( I only use 2oz of whole beans now) The Koffee Kolsch had no Kolsch flavor at all, and was more of a very smooth white porter ... kind of. The two batches looked roughly the same as very little color was extracted from the whole beans. It was wild to have two totally different beers on tap with the only difference being a handful of beans.
Full disclosure: I enjoy the science of brewing and experimentation. I haven't competed much at all, don't do clones, and rarely repeat my own recipes. So yeah, bit of a freak here.
I have fun and people enjoy the end result so it's all good. Your videos are well done and always interesting. Thank you
Cheers, thanks for sharing :)
Hello david. I am a follower of yours and I appreciate your great contributions. The question is: how do we get rid of oxygen and bacteria in coffee and cocoa? Thanks.
Vodka soaking can be used if you are concerned, ive never had this issue though petsonally. Oxygen wise use the usual principles for keg purging shown in the video.
there would be no incorporation of oxygen through the oxygen that is inside the coffee or vodka ?
I have brewed a lot of these without issues.
@@DavidHeathHomebrew thanks a lot David from Perú
Cheers 🍻🍻🍻
Hello there - i am preparing this recipe for a local coffee roaster... only have one conical fermenter (pressure proof) that i am bottling off - when would you add the coffee and chocolate? Dump yeast first? Also would i be ok with an english ale yeast or would you keep neutral as due to the coffee and chocolate?
Hey, details are included towards the later section of the video. I add the coffee a day before transfer to a keg. The coffee nibs are added at transfer. The keg is kept at room temps for 14 days and then the nibs are removed. Using a keg hopper or muslim bag for the nibs makes this easy. No need to dump yeast on this basis. You can use a fruity yeast but I feel its flavours will be lost. Enjoy 🍻🍻😎
@@DavidHeathHomebrew agree with that section but I have one brewbuilt uni and I bottle. No legging. How would you adapt the recipe?
Oh I see, In that case I would do a trub dump, then add both at the bottom container within co2.
@@DavidHeathHomebrew sounds like a plan!
@paskrell Enjoy 🍻🍻🍻
Hello David just to be sure. After 7 days you add the coffee infusion and at the same time you add the hop filter with the cocoa for 14 days to remain in the cuve ?
Yes. The cocoa is removed afterwards. Enjoy 🍻🍻🍻
@@DavidHeathHomebrew Thank you very much David. Last question regarding fermentation. I don't have a keg. After 7 days of fermentation, the coffee infusion is prepared, I transfer it to another tank and add the coffee and the filter with cocoa. Then I leave 14 days. At the end of the 14 days do I have to redo a transfer before bottling? Does the transfer after the 7 days avoid false tastes?
You can bottle straight from this secondary. 🍻🍻🍻
In your recipe, you are using Carafa Sp.2, but use the terme Chocolate in the video. Are all the Carafa Special malts regarded as chocolate? ... and the cocoa nibs are listed as added during primary... :-)
Yes carafa special is a dehusked chocolate malt provided by Weyermann.
Thanks for the heads up, this is set to secondary now.
Sorry David many questions today! I do not keg so should I add cocoa after primary fermentation ends ? :D cheers!!
Yes, you can do that.
@@DavidHeathHomebrew Thank you so much
Anytime 🍻🍻🍻
Thanks for the vid and the recipe! So, after fermentation is fully completed, should I add the Cocoa nibs to the primary container, and infuse them 2 weeks, then transfer to a bottling bucket where I add also the coffee? So the question really is, should I transfer to a secondary for the Cocoa nibs or not?
I would suggest adding the nibs into a secondary fermenter that can be used to bottle from later.
@@DavidHeathHomebrew ahh that’s actually brilliant idea! Thanks!
🍻🍻🍻
Den ser bra ut så e får prøv den oppskrifta
Go for it 🍻🍻🍻
How do you sanitize the coffee and cold water before adding to the keg
I do not sanitize the coffee, this is not needed. Water wise preboiling and allowing it to cool is one method that is easy enough.
Thx David. I plan to try your recipe after the ESB currently fermenting (also your recipe) is into the keg. Already have the coconut nibs
Great. Maybe its a typo but you need cocoa nibs 🍻
Being a novice is abv 6.3 still classed as a Porter. ?
Sure is yes. 5-10% is acceptable
Maybe stupid question, but are cocoa nibs raw or roasted to some degree?
These are the raw natural version
@@DavidHeathHomebrew Great, thanks for your response, David. One more question, I have access only to a limited number of dry yeasts and Lutra is not one of them. Is it better to use Lallemand Voss Kveik at 20c or Nottingham at lower temperatures (
I would suggest Voss at 20C.
Oh God, is it Sunday?
Sure is Mike :) All day :)
@@DavidHeathHomebrew I've been working all week so losing track of time.
🍻🍻🍻
@@DavidHeathHomebrew I'm in Iraq.
Stay safe Mike 🍻🍻🍻
Don't know if asked already, but while the nibs are in the kegs for secondary can you add CO2 and begin carbonation? If so, what's a good a level to push CO2?
Hi Brandon, I put 10 PSI of pressure on mine after co2 purging but at room temperature this isn’t going to do much so add to a fridge if you want it to. You will lose some of this later though when you open up to remove the nibs.
@@DavidHeathHomebrew Thank you for both the recipe and advice. This whole brew has been fantastic from the beginning. Only a little while longer before it's in a glass! Thanks again.
Cheers Brandon, enjoy :)