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Paul's Chocolate Porter

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Paul's Chocolate Porter

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

Brown Porter


The cocoa went in beautifully. I strongly recommend making a cocoa syrup as I have to anyone interested in making a chocolate beer. The inspiration for this came from The Joy of Cooking, as good in its idiom as TCJOHB is in its.

This recipe is underhopped. If you try it, I recommend doubling the hops (or using something with more bittering potential). I orignally wanted to use chocolate malt, but it wasn't available locally. You could probably do fine with 1 lb. chocolate malt instead of the black patent/crystal malt combination I chose.

Now to the good stuff. This beer came out very nicely. It's very dark, though if I look through a narrow amount of it, it has a very nice reddish hue. The flavor is rich, with a nice chocolate undertone. If you really like it, you could probably double the amount of cocoa in this recipe.

All in all, I consider the experiment a success. I'm not sure how often I'll make this stuff, as I like porters, but LOVE pale ale. In any event, Njoy.

Relax. Don't worry. Have a chocolate beer.


  • 1 can dark John Bull malt extract syrup
  • 1 can amber John Bull extract syrup
  • 1/2 lb. black patent malt
  • 1/2 lb. cyrstal malt
  • 4 oz. cocoa
  • 1 lb. dextrose (corn sugar)
  • 1 oz. cascade hops (boiling)
  • 1 oz. cascade hops (flavor)
  • ale yeast

Click to Print Recipe


Add dextrose to 2 c. hot water. When dissolved, add cocoa. Bring this to a boil and stir while boiling for five minutes. Set aside.

Crack crystal malt and add to 1.5 gallons water. Bring to a boil and remove crystal malt with strainer. Add malt extract syrups, cocoa syrup, and boiling hops. Boil for 45-60 min.

During last 1-2 min. of boil, add finishing hops to wort. Pour hot wort into fermenter containing cold water. Add enough cold water to bring to five gallons. Pitch yeast when cool, ferment, and bottle as usual.




review rating
 Reviewed by Duane on Thu Sep 15 2016

AWESOME!!! I used 1oz of Cascade 6.2%AA at 60 min and 1oz of Cascade 6.2% at flame out. The chocolate was not quiet as strong as I would have like, but still a wonderful brew. Next time I brew this one I'll put the chocolate post primary fermentation, to see if I can get a little stronger chocolate flavor. Might be interesting to try a little vanilla at some point in the future. Overall I was very pleased with the beer. Easy to brew and taste great. I'll be doing this one again.

review rating
 Reviewed by Scott on Mon Jun 13 2016

Finally had a chance to open one of these up over the weekend and was pleasantly surprised. This beer turned out very well although it didn't have as much chocolate flavor as I has anticipated. I took Paul's advise about the hops and instead of using double the amount for the recipe, I used Centennial 10.5% alpha hops for bittering and then finished with Cascade hops for flavor at the end of the boil. Great flavor! When I poured this beer, it had a very nice color with a light head and plenty of carbonation. All in all, this is a great recipe and I would recommend it to anyone starting out or well experienced with brewing. Thanks for the recipe Paul!

review rating
 Reviewed by Nickels on Mon Jun 16 2014

This beer came out fantastic. People call it my best beer to date. I made a few changes of note:
No cocoa - replaced with 5oz cocoa nibs. Muslin bag added for three days in secondary. Removed before bottling.
Made a syrup of water and light brown sugar in step 1 (no cocoa)
Added 1oz vanilla extract with nibs in secondary.

I'll certainly make this one again. Next time I'll remember to get OG measurements. Nice chocolate taste, more bitter than sweet. The vanilla was subtle - gave more flavor to the chocolate. I may add a tad more next time. Not too hoppy. Overall a wonderful beer that even women love.