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
- 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 finishing hops and cocoa 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 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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