Beer Style: Robust Porter (12B)
Recipe Type: extract
Yield: 5 US gallons
Here is our recipe for our 1st attempt at brewing with chocolate. Sorta bastardized Papazian. In my opinion, it was a little too malty, maybe cut the Dark DME down to 1/2 - 1 lb. Also, the chocolate left a white film (cocoa butter?) around the edges of the carboys (1st and 2nd) and even in the bottle. I'm pretty sure that it wasn't bacterial, but it was a PIA to remove. Anyway, it was very chocolatey (not sweet, but bitter) and rich, more like a stout, also I think (the chocolate?) was the cause of mild headaches for me (noone else seemed to get them though) Definitely a beer worth altering / repeating and I'm not even a big fan of chocolate anything.
Steep grains in 2 gallons of 150 F water. Strain out grains and add malt extracts. Bring to a boil. Boil for 10 minutes and add 2 oz N. Brewer hops. Boil for 35 minutes and add 1/2 oz of Cascade hops. Boil for 10 minutes and turn off heat. Cool, Transfer to Primary fermenter. Topup to 5.5 gallons. Pitch yeast when cool. Ferment at 60 - 70 for 1 week. Rack to secondary and ferment to completion. Prime with 3/4 cup corn sugar and bottle. Takes 4 weeks to carbonate well.