Chocolate Point Porter

Classification: porter, extract

Source: Doug Roberts (roberts%studguppy@lanl.gov) Issue #269, 10/2/89

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

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.