Eddie Fitz's Chocolate Porter 
Extract Recipe
Submitted By: jakeatwood (Shared)
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| Batch Size: 5.00 gal | Style: American Porter (20A) |
| Boil Size: 6.20 gal | Style Guide: BJCP 2015 |
| Color: 31.5 SRM | Equipment: 10 Gallon Kettle (5 Gallon Brew) |
| Bitterness: 43.6 IBUs | Boil Time: 60 min |
| Est OG: 1.053 (13.2° P) | |
| Est FG: 1.013 SG (3.4° P) | Fermentation: Ale, Two Stage |
| ABV: 5.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 12.00 oz |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
1 |
| 8.00 oz |
Chocolate Malt (350.0 SRM) |
Grain |
2 |
| 8.00 oz |
Roasted Barley (300.0 SRM) |
Grain |
3 |
| 6 lbs |
Pale Liquid Extract (8.0 SRM) |
Extract |
4 |
| 1 lbs |
Light Dry Extract (8.0 SRM) |
Dry Extract |
5 |
| 1.00 oz |
Northern Brewer [9.0%] - Boil 60 min |
Hops |
6 |
| 0.50 oz |
Fuggles [4.8%] - Boil 30 min |
Hops |
7 |
| 0.50 oz |
Cascade [5.8%] - Boil 0 min |
Hops |
8 |
| 1.00 oz |
Chocolate Powder (Boil 0 min) |
Misc |
9 |
| 1.0 pkgs |
London Ale Yeast (Wyeast Labs #1028) |
Yeast |
10 |
Taste Notes
Added two scoops of chocolate powderNotes
Knock off of Edmund Fitzgerald porter with addition of chocolate powder.This Recipe Has Not Been Rated
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