Chocolate porter recipe – all grain version

Chocolate porter recipe – all grain version

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

23 Responses to “Chocolate porter recipe – all grain version”

  1. Giedre

    2013-01-07T08:57:29+00:00

    Question: when you talk about gallons, do you mean UK or US gallons?

  2. Jon Griffin

    2013-01-07T09:10:15+00:00

    All the measurements are in US Gallons. 5 Gallons is 19 liters.

  3. Phil

    2013-03-03T11:02:17+00:00

    Hi, i am relatively new to ag brewing, but wanted to try one of your reipes. Particularly th chocolat porter. Id lik to double check your recipe layout if i may. You mention that it is a 90 minute boil, but no hops etc go in until 60 minutes from the end. Once the mashing stag has taken place for 55 minutes, what happens from the 90 minute to 60 minute from end time. I hope you can help. Thanks

  4. Phil

    2013-03-03T11:15:10+00:00

    One other thing… Hops are put in at 0 time and left until the wort has cooled to 23 degrees? And does 4 days and 7 days n fermentation refer to primary and secondary changeover days? Thanks again

  5. Jon Griffin

    2013-03-03T11:22:35+00:00

    Phil,
    Yes, the hops go in the boil at 60 minutes. The reason for that is to get some kettle caramelization on the wort.

    The mash has nothing to do with the boil BTW. You can start the clock as soon as your wort (coming from the mash/lauter) is boiling. You don’t even have to wait until it is complete. You could start your heat to get a boil going as soon as there is enough wort to not scorch and burn. Usually, I am not in a hurry so I just lauter everything into the pot and then start the flame.

  6. Jon Griffin

    2013-03-03T11:28:34+00:00

    That is correct. They are only for aroma.

    I changed the recipe fermentation schedule. There is no need for a secondary and research has shown that pulling beer off the yeast too soon can cause problems and flaws.

    You can leave the beer in the original fermentor for a month if you need to. It won’t hurt anything and the yeast will then have a chance to eat more by-products. You also eliminate the chance for oxidation when you don’t transfer to a secondary.

    Hope that helps, and let me know what you think of the recipe after you make it.

  7. Phil

    2013-03-03T11:46:22+00:00

    Hi, so to confirm, you simply boil the wort for 30 mins on rolling boil then add etc at 60 mins from he end?

  8. Jon Griffin

    2013-03-03T12:23:50+00:00

    The total boil time is 90 minutes. For the first 30 minutes you don’t add anything.

  9. Phil

    2013-03-03T12:52:43+00:00

    Thanks for a speedy response. There is no mention of the yeast to use. Any preference?

  10. Jon Griffin

    2013-03-03T13:33:00+00:00

    Any English style ale yeast is fine.

  11. ashley

    2013-03-10T00:02:35+00:00

    I like your recipe. I just did a batch tonight with less Black Malt and more Munich.

    6 Maris Otter – Floor Malted, Thomas Fawcett & Sons (2.3-3.0L)
    2 Bonlander Munich, Briess (10L)
    2 Caramel Munich 80, Malteries Franco-Belges (80L)
    .5 Crystal 70/80 Malt, Bairds (70-80L)
    .3 Dark Chocolate Malt, Briess
    .1 Roasted Barley, Bairds (500-600L)
    .1 Black Patent Malt, Briess (500L)

    Got 1.058 for a 5.5 gallon batch.

  12. Jon Griffin

    2013-03-10T07:49:46+00:00

    Thanks for the feedback! Glad you liked it.

  13. ściana

    2013-04-02T11:24:34+00:00

    when should I add molasses??

  14. Jon Griffin

    2013-04-02T12:50:36+00:00

    I usually add it about 10 minutes from the end of the boil. If you put it in longer, it seems to lose some of the complex aroma I like.

    Hope that helps.

  15. ściana

    2013-04-02T22:11:59+00:00

    Thank you for your reply. And so I thought, I wonder also quite a large amount of molasses. I met with the addition of one tablespoon of molasses per 20 liters (20 g), and your recipe is almost 500g. Is yeast and ferment all there is some sweetness? Does adding molasses gives a similar effect as lactose in milk (sweet) stout?

    Even the question of foam. Is remain abundantly and quickly falls by the use of chocolate? I wonder even chocolate because it has a fat … if you do not use chocolate, cocoa how much do you suggest?

    Thank you again.

  16. Jon Griffin

    2013-04-03T06:35:14+00:00

    This beer has won many awards including best of show. The amount of cocoa is correct.

    As for the foam, there is no problem and I have used cocoa as well. You need to make sure that there is no added sugar and no fillers or binders. Use the same amount, 8 oz of cocoa as you would chocolate.

    There is not a noticeable difference in the mouthfeel since lactose is not in the chocolate.

  17. scott

    2013-06-08T22:28:03+00:00

    5 US gallons is actually 19 litres (23 litres would be 5 Imperial (UK) gallons)

  18. Jon Griffin

    2013-06-09T07:30:47+00:00

    You are correct. Don’t know what I was thinking, I corrected it above. Thanks.

  19. Adrian

    2013-08-05T21:54:08+00:00

    Hello Jon,

    Great receipe!, I should definitely try it. Now, in the mexican cuisine, chocolate and chile (i.e. chipotle, which is a smoked type of chile) get along pretty well, so I wonder how your winning award receipe would work if chipotle is added to it in a very subtle way. Have you ever used chipolte on any of your receipes that may give me a clue about how to combine this chocolate porter with it? Thanks and regards! (from Mexico).

  20. Jon Griffin

    2013-08-05T22:14:31+00:00

    Chipotle would work great I would just be careful and put in less than you think you need.

  21. Adrian

    2013-08-21T21:30:29+00:00

    Thanks for your reply, Jon! I will follow your advice about being conservative about the quantity of chipotle.
    I have one last question, When is the 1lb of molasses added? Is it during the mashing along with all the grains?
    Regards.

  22. Lawrence C Spies

    2014-03-05T15:47:00+00:00

    what yeast did you use for this recipe?

  23. Jon Griffin

    2014-03-05T16:01:09+00:00

    I don’t remember, most likely White Labs English Ale Yeast.

Comments are closed.