Chocolate Porter – Home Brew Recipe

Recipe by Jon Griffin

This is an extract version of my best of show Chocolate Porter. It is almost the same as the all-grain version, and much easier.
A chocolatey version of a Robust Porter, this also does extremely well in the specialty beer category.

Malts:

• 3 lbs Light DME
• 3 lbs Dark DME
• 4 oz Chocolate Malt
• 1 lb Molasses (boil 60 minutes)
• 8 oz Cocoa Powder (boil 10 minutes)

Hops:

• 1 oz Kent Golding Hops (boil 60 mins)
• 1 oz Kent Golding Hops (boil 30 mins)
• 1 oz Kent Golding Hops (boil 0 mins, knockout)

Yeast:

WLP002 White Labs English Ale Yeast or Safale S03 Dry Yeast

Additives:

• 1 Servomyces (Boil 15 min)
• 1 Tbls Irish Moss (boil 60 minutes)
• 3/4 cup corn sugar for bottling

Instructions:

1. Put the crushed grain into your grain sack.
2. Steep grain in 2 gallons of 160° water (tap water is about 130°) for 30 minutes.
3. Remove the grain sack from the hot water, and then bring water to a boil.
4. When boiling starts, remove pot from burner and add 1-cup Malt syrup.
5. Return to a boil, and then add hops for required time(s).
6. Add Irish moss for last 15 minutes of boil. You can also add yeast nutrient and servomyces for better yeast health.
7. Then add remainder of malt syrup and stir to mix, wait 10 minutes to sanitize.
8. Fill your sanitized carboy with 2 gallons of cold water.
9. Strain the hot wort into the carboy and top off to the 5-gallon mark.
10. Add yeast when beer is less than 78°, and ferment and bottle as usual.

Food Pairing:

Great for dessert and a lovely Fall beer. This also pairs well with beef dishes.

Specifications

Fermentation Temp: 68 – 72° F

OG: 1.060

FG: 1.015

ABV: 5.8

Bitterness: 32 IBU’s

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1. Christmas Beer – A Homebrew Recipe
2. Chocolate Roggenbier – A Spicy Take on Hefeweizen
3. Kell’s Nut Brown
4. Old Rasputin Imperial Stout Clone