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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 Briess CBW® Pilsen Light LME Extract, LME
    8 oz Briess Caramel Malt 40L Caramel, Crystal
    8 oz Briess Caramel Malt 80L Caramel, Crystal
    4 oz Briess Carapils® Malt Dextrine
    8 oz Briess Chocolate Malt Roasted, Chocolate
    4 oz Briess 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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