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Beer Type: Ale

Beer Style: Porter

• 

  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

  Tags: