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
- Perform mini-mash with 4 gallons of water and grains
- Steep at 152-158ºF for 30 minutes
- Add extract
- Bring to a boil
- Add bittering hops and continue to boil
- Add Irish Moss and cocoa powder as indicated
- Remove from heat
- Cool to 72ºF
- Transfer to primary fermenter
- Fill to desired level with cold water
- 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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