Chocolate porter recipe
Chocolate porter recipe

Chocolate porter recipe

This is the all-grain version of my award winning chocolate porter recipe. This is not a difficult recipe for anyone doing all-grain brewing, but it does take some care when choosing the proper chocolate.

I used bakers chocolate for this since I didn’t really want the extra sugar. Just be careful that the chocolate doesn’t have wax or other fillers. You can also use cocoa powder that is unsweetened, but again, make sure of your ingredients.

This is a robust porter that I added chocolate to. If you love chocolate flavors in your beer, this is a great beer for you.

Most people classify the difference between a porter and a stout by the flavors and aromas. Stouts tend to be more coffee-like, and robust porter tends to be more chocolaty. That is not to mean that there are no coffee notes in a porter and no chocolate notes in a stout. It is just the main character of the beer style. That is due to stout using unmalted roasted barley, which is almost burnt. Robust porters use chocolate malt which tends to be less burnt in the kilning process.

Not an all-grain brewer?

Here is the extract version of the chocolate porter recipe.

Please note:

I no longer recommend secondary fermentations for most beers. I have modified this recipe (see comments).

Style Information

Name: Robust Porter
Recipe Type: All Grain
Category: Porter
Category Number: 12
 
Style Letter: B
Style Guide: BJCP 2004
Type: Ale
 
OG: 1.048 - 1.065
FG: 1.012 - 1.016
Bitternes: 25 - 55
Color: 22 - 40

Grains & Extracts

Name Amount Notes
Pale Malt, Maris Otter (Thomas Fawcett) 8 lb Premium base malt from the UK. Popular for many English styles of beer including ales, pale ales and bitters.
Caramel Malt - 120L (Briess) 1.2 lb Pronounced Caramel, Burnt Sugar, Raisiny, Prunes Deep Red Color 3-15% in Amber &Red beers. 10-15% in Bock 7-15% in Dark beers 10-15% in Porter &Stout
Black Malt (Thomas Fawcett) 0.5 lb Malted black barley adds a strong burnt coffee flavor - suitable for stouts and porters.
Munich Malt 0.5 lb Malty-sweet flavor characteristic and adds a reddish amber color to the beer. Does not contribute signficantly to body or head retention. Use for: Bock, Porter, Marzen, Oktoberfest beers
Caramel/Crystal Malt - 80L 0.31 lb Adds body, color and improves head retention. Also called "Crystal" malt.
Chocolate Malt (Thomas Fawcett) 0.25 lb Dark chocolate malt from the UK. Adds strong coffee flavor to your beer.
Molasses 1 lb Imparts a strong, sweet flavor. Used primarily in stouts and porters.

Hops

Name Amount Alpha Acid % AAU Time Notes
Goldings, East Kent 1 oz 5% 5 60 Used For: General purpose hops for bittering/finishing all British Ales Aroma: Floral, aromatic, earthy, slightly sweet spicy flavor Substitutes: Fuggles, BC Goldings Examples: Bass Pale Ale, Fullers ESB, Samual Smith's Pale Ale
Fuggles 2 oz 4.1% 8.2 30 Used For: General purpose bittering/aroma for English Ales, Dark Lagers Aroma: Mild, soft, grassy, floral aroma Substitute: East Kent Goldings, Williamette Examples: Samuel Smith's Pale Ale, Old Peculiar, Thomas Hardy's Ale
Goldings, East Kent 1 oz 5.5% 5.5 0 Used For: General purpose hops for bittering/finishing all British Ales Aroma: Floral, aromatic, earthy, slightly sweet spicy flavor Substitutes: Fuggles, BC Goldings Examples: Bass Pale Ale, Fullers ESB, Samual Smith's Pale Ale

Adjuncts

Name Type Use Amount Time Notes
Bakers Chocolate Flavor Boil 8 oz 60

Mash Steps

Name Step Type Step Time Temperature
Mash In Infusion 45.0000000 158 F
Mash Out Infusion 10.0000000 168 F

Boil

Amount: 6.85 gallons
Water Description:
Time: 90 minutes
Target Batch Size: 5 gallons

Fermentation

Step Time Temperature Container Additions
Name: Amount
Notes
14 days 68 F
28 days 52 F
Aging

Profile

Estimated OG: 1.063
Estimated FG: 1.019
Estimated ABV: 5.70%
 
Actual OG: 1.060
Actual FG: 1.005
Actual ABV: 7.20%
 
Bitterness: 38.8 IBU
Estimated Color: 42.8 SRM
Carbonation: 2.4 volumes