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Chocolate Porter


You'll want to savor every sip of this rich, chocolaty porter. Its deep, intense flavor is achieved by the extreme combination of specialty malts, steeped for a long period of time, plus unsweetened cocoa. We recommend using the highest quality cocoa you can get your hands on!


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
6.6 lbs CBW® Pilsen Light LME Extract, LME
8 oz Caramel Malt 40L Caramel, Crystal
8 oz Caramel Malt 80L Caramel, Crystal
4 oz Carapils® Malt Dextrine
8 oz Chocolate Malt Roasted, Chocolate
4 oz Black Malt Roasted, Black
1 oz East Kent Goldings Hops Boil 60 minutes
1 oz Willamette Hops Boil 30 minutes
2 oz Willamette Hops Boil 5 minutes
8 oz Unsweetened Cocoa Powder End of boil
1 vial WLP037 Yorkshire Square Ale Yeast

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 finishing hops and cocoa 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 70ºF

Secondary Fermentation: 4 days at 35ºF

Fermentation Notes:

Original Gravity: 1.060

Final Gravity: 1.016

Alcohol by Weight:

Alcohol by Volume: 5.8%

IBU: 50

Color: 80+ SRM

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