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Ross wrote:Sounds great chris - i'm drinking a double choc porter at the moment, made with 2 x 250gm bars of dark 72% cocoa chocolate. I just added to start of boil. The beer is fantastic & holds a great head - no skimming.

I've also made a sour chocolate orange porter using the juice & rind of wild sour oranges (they make lemons taste sweet). This beer has also turned out great - like drinking a Terry's Chocolate Orange, for those from the old dart...

cheers Ross

Jaffa Beer! Outstanding - one of my favourite lollies, and it get's you hammered!

On a separate thread, I posted a Porter recipe from John Palmer. To save searching, here it is again:

Date: Wed, 5 Apr 2000 10:03:03 -0700
From: "John Palmer" <jjpalmer>
Subject: Sierra Nevada Porter Clone

>>>Snip<<<
Here is my recipe that I derived from conversations with the brewer at SN about 6 years ago.

Port O' Palmer
Malts
6 lbs. of Pale Malt Extract (syrup)
1/2 lb. of Chocolate Malt
1/2 lb. of Crystal 60L Malt
1/4 lb. of Black Patent Malt

BG for 3 Gallons 1.079
OG for 5 Gallons 1.048

Hops
1 oz of Nugget (10%) at 60 minutes
3/4 oz of Willamette (5%) at 40 minutes
1/2 oz of Willamette (5%) at 20 minutes

Total IBUs 39

Yeast: American Ale

Options
All-Extract
4 lbs. of Pale Malt LME
2 lbs. of Amber DME
1 lb. of Dark DME.

All-Grain
7.5 lbs. of 2 Row Base Malt
or British Pale Ale Malt
1/2 lb. of Chocolate Malt
1/2 lb. of Crystal 60L Malt
1/4 lb. of Black Patent Malt

I first brewed this recipe just before the Northridge earthquake, and fortunately the fermenter didn't tip over during it. I don't know if it roused the yeast any, but it could have been a factor! Very good beer.
John

Cheers,
TL

Chris wrote:Sounds great Ross- especially the orange. Post the recipe (assuming it's not a secret)

Where do you find wild oranges?

No secrets here.... the oranges came from a friends garden - the sourest fruit you ever tasted.

Sour Orange Chocolate Porter
Robust Porter
Type: All Grain
Date: 31/07/2007
Batch Size: 27.00 L
Brewer: Ross
Boil Size: 35.31 L
Boil Time: 90 min
Brewhouse Efficiency: 80.00

Amount Item Type % or IBU
5.00 kg Pale Malt, Maris Otter (5.9 EBC) Grain 59.09 %
1.00 kg Caramalt (Barrett Burston) (49.3 EBC) Grain 11.82 %
1.00 kg Munich Malt II (23.0 EBC) Grain 11.82 %
0.60 kg Brown Malt (128.1 EBC) Grain 7.09 %
0.35 kg Amber Malt (43.3 EBC) Grain 4.14 %
0.17 kg Carafa II (811.6 EBC) Grain 2.02 %
0.17 kg Chocolate Malt (Thomas Fawcett) (1000.8 EBC) Grain 2.02 %
0.17 kg Chocolate Malt pale (886.5 EBC) Grain 2.02 %
45.00 gm Galena [12.90 %] (60 min) Hops 45.6 IBU
0.50 kg Dark chocolate 72% cocoa (Boil 80.0 min) Misc
0.50 tsp Koppafloc (Boil 10.0 min) Misc
1.00 tsp Yeast Nutrient (Boil 10.0 min) Misc
5.00 gm Orange Peel, Bitter (Boil 5.0 min) Misc
400.00 ml Sour orange (5 oranges) (Boil 5.0 min) Misc
1 Pkgs Nottingham (Danstar #-) Yeast-Ale

Measured Original Gravity: 1.076 SG
Measured Final Gravity: 1.020 SG
Actual Alcohol by Vol: 7.33 %
Bitterness: 45.6 IBU Calories: 736 cal/l
Est Color: 70.5 EBC Color: Color


Cheers Ross

Ooohh, very very nice. That's gone onto the recipe archive for future use.
I have an orange tree in my backyard, and they never get sweet enough to eat. Might just do the trick.
Ross, do you use just the juice, or pulp the oranges?

Same as me- straight into the recipe stack.