For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Chocolate Point Porter

back to search Back to Search  Style Details 

Chocolate Point Porter

back to search Back to Search  Style Details 

Beer Style: Brown Porter (12A)
Recipe Type: extract
Yield: 5 US gallons

Brown Porter

Description:

Ingredients:

  • 7 pounds, unhopped extract syrup
  • 1 pound, chocolate malt, not cracked
  • 1/2 pound, black patent malt, not cracked
  • 1/2 pound, crystal malt (90 degrees L.)
  • 1/2 pound, Sumatra decaf coffee
  • 1-1/2 ounces, Cascade hops (boil)
  • 1/2 ounce, Cascade hops (finish)
  • yeast

Click to Print Recipe

Procedure:

Place chocolate, patent, and crystal malts in about 2 gallons of water and bring to almost boil, Sparge into boiling pot. Add 2 more gallons of water. Bring to boil and add bittering hops. 30 minutes into the boil, add 1/2 teaspoon Irish moss. Boil one more hour. Add finishing hops in last 2 minutes of boil. Pour into fermenter and add coffee. Pitch yeast.

Source:

spacer