Doc's Chocolate Porter
Source: Doc Landry
Recipe added: 12/27/97
This recipe is one of my personal favorites. Don't be scared away by the chocolate! The taste of this brew is smooth. The alcohol level is moderate, approximately 5.5%.
The chocolate level isn't overwhelming, as the chocolate flavor shows up only after you've swallowed.
Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1.048
Finishing Gravity: 1.012
Time in Boil: 1 hour
Primary Fermentation: 7 days
Secondary Fermentation: 7 days
- 1 tsp Gypsum
- 3.5 lbs Munton's Dark Hopped Malt Extract
- 2.0 lbs Munton's Dark Dried Malt Extract
- 1.0 lb Morgan's Chocolate Malt Extract
- 1.0 lb Malto Dextrin
- 1.0 lb Chocolate Malt Grain
- 2.0 oz Cascade Hops (pellets) ~7% AA
- 1 pk Munton's Gold Yeast
- 3/4 c Priming Sugar
Bring 1.5 quarts of water to a boil, remove from the heat. Add the 1 lb of Chocoalte grain, steep for 30 minutes. Strain the steeped grains into 2 gallons of cold waterand 1 tsp of Gypsum, then bring to a boil. Remove from the heat. Add in the Dark Malt Extract and Chocolate Malt Extract, stirring until dissolved. Add in the Dried Malt Extract and Malto Dextrin, again stirring until dissolved. Return to heat and bring to a boil. Add in the 2 oz of Cascade Hop pellets. Boil for 60 minutes. Transfer the wort to a carboy containing 3 gallons of cold water. Add yeast when the solution temperature is under 70 degrees. Temperature should remain between 60 - 70 degrees throughout the fermentation state. After 7 days rack to a second carboy for an additional 7 days. Bottle using 3/4 cup of priming sugar. Let age for minimum of 3 weeks in the bottle.
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