(5 U.S. Gallons) (Extract & Grain)
This Porter uses Dark Chocolate Malt in place of Black Malt to achieve triple chocolate delight!
| Ingredients |
| 7 lbs |
Briess CBW® Golden Light LME |
| 1 lb |
Briess Caramel Malt 60L |
| 8 oz |
Briess Chocolate Malt |
| 8 oz. |
Briess Dark Chocolate Malt |
| 4 oz. |
Briess Carapils® Malt |
| 8 oz |
Cocoa Powder (end of boil) |
| 1 tsp |
Irish Moss (15 minute boil) |
| 1.25 oz. |
Fuggles Pelletized Hops (5% AA hop) (60 min boil) |
| 1 vial |
WLP026 Premium Bitter Yeast |
| Brewing Procedures |
- Steep grains in 5 gallons of 150-180° F water for 15-20 minutes.
- Remove from heat. Add CBW® Golden Light LME and bittering hops and boil for 45 minutes.
- Add Irish Moss and boil an additional 15 minutes.
- Add cocoa powder and remove from heat.
- Cool to 70° F, oxygenate wort and pitch yeast.
|
Fermentation |
- Primary: 10 days at 65° F
- 4 days at 35° F
- Bottle Condition
|
| Notes |
- Original Gravity: 1.063
- Final Gravity: 1.018
- Alcohol by wt: 4.7%
- Alcohol by vol: 5.9%
- IBU: 26
- Color (Lovibond): 50 +
|
