Chocolate Macadamia Nut Porter

This past Friday, a group of friends came over and helped me brew this latest batch. I've been trying ever since Beer Fest to create a recipe for this type of porter after I tried the Gallows Point Dead Man's Porter, which was a chocolate macadamia nut flavored beer. Since then I have been anxious to find a recipe that recreates this beer. I couldn't find one anywhere. I looked through various recipe books and even online to no avail.  So, this is basically an original recipe that I came up with based on a couple of basic porter and chocolate porter recipes.

Ingredients:

• 4.3 lbs Dark Malt Extract
• 3 lbs Amber Malt Extract
• 0.5 lb Crystal Grain (90 L)
• 0.5 lb Chocolate Malt 
• 0.25 lb Black Patent Malt
• 1.5 cups Molasses
• 9 oz Bittersweet Baking Chocolate (60% Cacao) (melted) (adjust amount based on desired sweetness)
• 1 cup Chopped Macadamia Nuts (roasted)
• 1.5 oz Northern Brewer Hops 
• 1.5 oz Cascade Hops
• American Ale Yeast

Instructions:

• Steep grains at 150-160F for 30-60 minutes.
• Bring to boil and stir in extract, molasses, and Northern Brewing hops. Boil for one hour.
• At 45 minutes left, stir in half of the macadamia nuts.
• At 30 minutes, stir in the melted chocolate. Stir frequently to prevent the chocolate from burning.
• At 15 minutes, stir in the rest of the nuts.
• After one hour, remove the wort from heat and steep the Cascade hops for 10 minutes.
• Chill wort quickly and add to fermenter.
• Pitch yeast.
• Ferment in primary for 7-10 days.
• Transfer to secondary for 7-10 days.

OG = 1.060

I have invested in a kegging system (blog post on the way), so I will not be bottling this batch. I will transfer to a keg and force carbonate for about 5 days. However, if you want to bottle, you will boil 3/4 cup of corn sugar to 2 cups of water for a priming solution and bottle for 10-14 days. I am very excited about this batch, especially since I will be kegging. Once it is ready, I will post an update.

Until Next Time,

RHSC