Kent Falls Brewing Co.’s Chocolate Spelt Porter clone

Kent Falls Brewing Co.’s Chocolate Spelt Porter clone

(5 gallons/19 L, all-grain)
OG = 1.062  FG = 1.018
IBU = 32  SRM = 37  ABV = 5.6%

As the former Head Brewer at Kent Falls, a farm brewery that utilizes local ingredients while still distributing beer throughout a diverse market, I was tasked with developing unique, varied beers that took advantage of as many local products as possible. In the Northeast, the options for interesting, one-of-a-kind local malts are a great deal more accessible than the options for unique hop varieties. Several of the malt options we came across immediately caught my eye: Roasted “chocolate” versions of typical adjunct grains like rye and spelt. Chocolate (or “Midnight”) wheat has always been one of my favorite grains to employ in a dark beer, as it adds both body and a smooth roasted chocolate character without being overly bitter or acrid. Spelt and rye are even more flavorful, already contributing nutty, toasty flavor notes even in their typical forms. The possibilities for a beer based around chocolate spelt immediately leapt out to me. The intended result was a porter aiming for the classic rich, smooth body, with slightly punched-up chocolate notes. Being that I wanted to focus this beer entirely on unusual grain profiles, I chose to avoid adding any form of actual cocoa to this beer. Instead, this recipe relies on the nutty nuances of spelt, with its smooth roasty characteristics drawn out entirely by the malting process, bolstered by the complex earthy subtleties of chocolate rye. Chocolate spelt and chocolate rye may not be as easy to source as some other specialty grains, but in addition to local variations, they can usually be special ordered from German malt suppliers. The end result of this recipe is a great study in the nearly endless variety of flavors available within the world of beer — even if one sticks to only the traditional core ingredients.

Ingredients
11 lbs. (5 kg) 2-row pale malt
1 lb. (0.45 kg) chocolate spelt malt (270 °L)
8 oz. (225 g) chocolate rye malt (240 °L)
6 oz. (170 g) brown malt (65 °L)
4 oz. (113 g) chocolate wheat malt (440 °L)
6.8 AAU Brewer’s Gold hops (60 min.) (0.75 oz./21 g at 9% alpha acids)
1 oz. (28 g) Brewer’s Gold hops (5 min.)
LalBrew BRY-97 (West Coast Ale), White Labs WLP001 (California Ale), or Wyeast 1056 (American Ale) yeast
2⁄3 cup corn sugar (if priming)

Step by step
Mash grains at 154 °F (68 °C) for 60 minutes. Begin lautering by bringing the mash up to a mash-out temperature of 168 °F (70 °F) and hold for 10 minutes. Begin recirculating, vorlaufing until the wort runs clear then direct runoff to the boil kettle.

Boil for 60 minutes adding the hops as indicated in the ingredients list. Chill wort and ferment at 69 °F (21 °C) for one week. Keg or bottle and force carbonate as usual.

Tips for Success:
While no special additions are called for in this recipe, this base beer does make for a great springboard for further experimentation. A small addition of cocoa nibs is recommended for a subtle boost to this beer’s chocolate flavor profile. For this variation, add 3 oz. (85 g) cocoa nibs to either primary or secondary after primary fermentation has finished. Let sit for three to four days before packaging.

Kent Falls Brewing Co.’s Chocolate Spelt Porter clone

(5 gallons/19 L, partial mash)
OG = 1.062  FG = 1.018
IBU = 32  SRM = 37  ABV = 5.6%

Ingredients
5.5 lbs. (2.5 kg) light dried malt extract
1 lb. (0.45 kg) 2-row pale malt
1 lb. (0.45 kg) chocolate spelt malt (270 °L)
8 oz. (225 g) chocolate rye malt (240 °L)
6 oz. (170 g) brown malt (65 °L)
4 oz. (113 g) chocolate wheat malt (440 °L)
6.8 AAU Brewer’s Gold hops (60 min.) (0.75 oz./21 g at 9% alpha acids)
1 oz. (28 g) Brewer’s Gold hops (5 min.)
LalBrew BRY-97 (West Coast Ale), White Labs WLP001 (California Ale), or Wyeast 1056 (American Ale) yeast
2⁄3 cup corn sugar (if priming)

Step by step
Mash the pale and brown malts in a muslin bag in 1.1 gallons (4 L) of water at 154 °F (68 °C) for 30 minutes. Add the crushed chocolate malts in a separate bag to the mash. Hold for another 30 minutes. Place both grain bags in a colander and wash with 1 gallon (3.8 L) of hot water. Add water to total a volume of 5 gallons (19 L) and stir in the dried malt extract. Bring wort to a boil and boil for 60 minutes adding the hops as indicated in the ingredients list. 

After boil is complete, adjust volume with cold water to achieve desired fermentation volume. Chill wort and ferment at 69 °F (21 °C) for one week. Keg or bottle and force carbonate as usual.