Jolly Roger Double Mocha Porter
Jolly Roger Double Mocha Porter, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.062 FG = 1.016
IBU = 45 ABV = 6%
Ingredients
11 lbs. (5.0 kg) Maris Otter pale malt
0.25 lb. (0.11 kg) crystal malt (120 °L)
0.25 lb. (0.11 kg) crystal malt (150 °L)
0.25 lb. (0.11 kg) Weyermann Carafa® Type II malt
0.25 lb. (0.11 kg) 2-row black malt
0.5 lb. (0.23 kg) kiln coffee malt
0.5 lb. (0.23 kg) chocolate malt
8.5 AAU Summit hops (45 mins) (0.5 oz./14 g of 17% alpha acids)
5 AAU Willamette hops (20 mins) (1.0 oz./28 g of 5% alpha acids)
5 AAU Willamette hops (5 mins) (1.0 oz./28 g of 5% alpha acids)
75% Wyeast 1764 (Rogue Pacman) and 25% White Labs WLP028 (Edinburg Ale) yeast
3/4 cup corn sugar (if priming)
Step by Step
Mash in at 152 °F (67 °C). Hold at 152 °F (67 °C) for 60 minutes. If possible heat mash to 168 °F (76 °C) and hold for 10 minutes for mash out. Sparge with 168 °F (76 °C) water and collect 7.5 gallons (28 L) of wort or collect runoff until Plato drops to 2.0 (1.008 SG) and add water to the 7.5-gallon (28-L) mark.
Boil for 60 minutes, adding hops as indicated. Cool to 65–68 °F (18–20 °C) and pitch yeast. Ferment at 65–68 °F (18–20 °C) for 1 week. Transfer to secondary fermenter for 2 weeks. Crash cool at 36 °F (2.2 °C) for 1 to 2 weeks then keg or bottle. Carbonate to 2.3 to 2.5 volumes.
Jolly Roger Double Mocha Porter, Extract with Grains
(5 gallons/19 L, extract with grains)
OG = 1.062 FG = 1.016
IBU = 45 ABV = 6%
Ingredients
8 lbs. (3.6 kg) Maris Otter liquid malt extract
0.25 lb. (0.11 kg) crystal malt (120 °L)
0.25 lb. (0.11 kg) crystal malt (150 °L)
0.25 lb. (0.11 kg) Weyermann Carafa® Type II malt
0.25 lb. (0.11 kg) 2-row black malt
0.5 lb. (0.23 kg) kiln coffee malt
0.5 lb. (0.23 kg) chocolate malt
8.5 AAU Summit hops (45 mins) (0.5 oz./14 g of 17% alpha acids)
5 AAU Willamette hops (20 mins) (1.0 oz./28 g of 5% alpha acids)
5 AAU Willamette hops (5 mins) (1.0 oz./28 g of 5% alpha acids)
75% Wyeast 1764 (Rogue Pacman) and 25% White Labs WLP028 (Edinburg Ale) yeast
3/4 cup corn sugar (if priming)
Step by Step
Steep grains at 152 °F (67 °C). Stir in half of the malt extract and boil wort for 60 minutes, adding hops as indicated. Stir in remaining malt extract in final 15 minutes of the boil. Ferment at 65–68 °F (18–20 °C).
