If you’ve ever thought “I don’t really like dark beers” but then demolished a slice of Black Forest cake… this beer is for you.
This Black Forest Cake Porter is designed to be:
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Sweet but not cloying
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Richly chocolatey without roast bitterness
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Packed with cherry flavour
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Soft, creamy, and approachable
No secondary fermenter. No oxygen exposure. Full control over flavour intensity.
Why This Recipe Works
Instead of relying on fermentation additions (which yeast loves to strip of flavour), this recipe:
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Builds a soft, dessert-like malt base
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Uses cold-side tinctures for chocolate and vanilla
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Adds tart cherry concentrate at kegging for maximum flavour and aroma
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Keeps bitterness low and body high
The result tastes like chocolate cake, cherry filling, and vanilla cream — not a beer pretending to be dessert.
Black Forest Cake Porter – 23 L Recipe
Target Stats
- OG: 1.055
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FG: 1.019
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ABV: ~5.4–5.6% (including tinctures)
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IBU: 10
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Colour: Deep brown with ruby highlights
Grain Bill
| Ingredient | Amount | Purpose |
|---|---|---|
| Maris Otter | 4.0 kg (71.4%) | Smooth base malt |
| Munich I | 500 g (8.9%) | Malty sweetness |
| Medium Crystal (≈60 L) | 300 g (4.5%) | Caramel depth |
| Light Chocolate Malt | 250 g (4.5%) | Soft chocolate flavour |
| Flaked Oats | 200 g (3.6%) | Creamy mouthfeel |
| Carafa Special II | 100 g (1.8%) | Colour without roast bite |
Mash
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66 °C for 60 min
- Sparge at 76 °C and collect wort
Boil – 60 Minutes
| Time | Addition |
|---|---|
| 60 min | 18 g East Kent Goldings |
| 10 min | 250 g lactose |
Yeast
White Labs WLP002 – English Ale Yeast
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Ferment at 18–20 °C
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Leaves a slightly higher FG for sweetness and body
Fermentation
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Ferment until FG is stable
- Cold crash before kegging
Adjuncts (Cold-Side for Maximum Flavour)
Cherry (Primary Flavour)
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600–1000 mL Tart Cherry Concentrate (we used 2 bottles of Dr Superfoods ~ 946 mL)
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Add directly to the keg
Bright, juicy cherry flavour with a balance of sweetness and tartness — exactly what Black Forest cake needs.
Chocolate – Cacao Nib Tincture
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250 g cacao nibs
- Cover with 300–400 mL vodka
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Steep 5–7 days
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Strain and add liquid only
Gives rich chocolate cake flavour without bitterness.
Vanilla – Cream Layer
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2–3 vanilla beans (split and scraped)
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Soak in 100–150 mL vodka
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Steep 5–10 days
- Strain and add liquid only
This is what turns “chocolate cherry porter” into cake.
Kegging Order (Oxygen-Safe)
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Add cherry concentrate to empty keg
- Add cacao nib tincture (strained)
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Add vanilla tincture (strained)
- Purge keg with CO₂
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Closed-transfer beer
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Purge headspace
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Chill and carbonate
Allow 3–5 days cold for flavours to meld before drinking.
Tasting Notes
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Aroma: Chocolate cake, cherry compote, vanilla cream
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Flavour: Smooth cocoa, juicy cherry mid-palate, soft sweetness
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Mouthfeel: Full, creamy, silky
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Finish: Dessert-like without being heavy
Final Thoughts
This beer is proof that dark beers don’t need to be bitter, roasty, or intimidating. Built properly, they can be comforting, indulgent, and wildly drinkable — even for people who normally avoid them.
If you love Black Forest cake, this one’s worth brewing.
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