Click here to print

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


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


  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


©2008-2024 Briess Malt & Ingredients