Chocolate porter recipe – all grain version
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.
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).
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 5 gal | 90 min | 38.8 IBUs | 42.8 SRM | 1.063 SG | 1.020 SG | 5.6 % |
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Robust Porter | 12 B | 1.048 - 1.065 | 1.012 - 1.016 | 25 - 55 | 22 - 40 | 1.8 - 2.5 | 4.8 - 6 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Pale Malt, Maris Otter (Thomas Fawcett) | 8 lbs | 68.03 |
| Caramel Malt - 120L (Briess) | 1.2 lbs | 10.2 |
| Black Malt (Thomas Fawcett) | 8 oz | 4.25 |
| Munich Malt | 8 oz | 4.25 |
| Caramel/Crystal Malt - 80L | 4.96 oz | 2.64 |
| Chocolate Malt (Thomas Fawcett) | 4 oz | 2.13 |
| Molasses | 1 lbs | 8.5 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Goldings, East Kent | 1 oz | 60 min | Boil | Pellet | 5 |
| Fuggles | 2 oz | 30 min | Boil | Pellet | 4.1 |
| Goldings, East Kent | 1 oz | 0 min | Aroma | Pellet | 5.5 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Bakers Chocolate | 8.00 oz | 60 min | Boil | Flavor |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| English Ale (WLP002) | White Labs | 67% | 65°F - 68°F |
Mash
| Step | Temperature | Time |
|---|---|---|
| Mash In | 158°F | 45 min |
| Mash Out | 168°F | 10 min |
Recipe Type
Experience Level
Submitted by tresero on Thu, 11/01/2012 - 20:27
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