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  • Dark Chocolate Porter


    This porter uses Dark Chocolate Malt in place of black malt to achieve triple chocolate delight.


    Type: Ale

    Style: Porter

    Batch Size: 5 gallons

    Recipe Type: Extract with grain

    Recipe Contributed By: Briess Technical Services Team


    Ingredients

    Quantity Ingredient Comment Malt Style
    7 lbs CBW® Golden Light LME Extract, LME
    1 lb Caramel Malt 60L Caramel, Crystal
    8 oz Chocolate Malt Roasted, Chocolate
    8 oz Dark Chocolate Malt Roasted, Chocolate
    0.25 lb Carapils® Malt Dextrine
    0.5 lb Cocoa Powder End of boil
    1 tsp Irish Moss Boil 15 minutes
    1.5 oz Fuggles Hops (5% AA) Boil 45 minutes
    1 vial WLP026 Premium Bitter

    Procedures

    1. Perform mini-mash with 4 gallons of water and grains
    2. Steep at 152-158ºF for 30 minutes
    3. Add extract
    4. Bring to a boil
    5. Add bittering hops and continue to boil
    6. Add Irish Moss and cocoa powder as indicated
    7. Remove from heat
    8. Cool to 72ºF
    9. Transfer to primary fermenter
    10. Fill to desired level with cold water
    11. Oxygenate and pitch yeast

    Primary Fermentation: 10 days at 65ºF

    Secondary Fermentation: 4 days at 35ºF

    Fermentation Notes: Bottle condition

    Original Gravity: 1.063

    Final Gravity: 1.018

    Alcohol by Weight: 4.7%

    Alcohol by Volume: 5.9%

    IBU: 30

    Color: 50+ SRM

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