Chocolate Cream Porter

All Grain Recipe

Submitted By: neojim913 (Shared)
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Brewer: Der Hayes
Batch Size: 5.00 galStyle: Robust Porter (12B)
Boil Size: 6.53 galStyle Guide: BJCP 2008
Color: 31.1 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 39.0 IBUsBoil Time: 60 min
Est OG: 1.060 (14.8° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.016 SG (4.1° P)Fermentation: Ale, Single Stage
ABV: 5.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
8 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1
1 lbs Oats, Flaked (1.0 SRM) Grain 2
8.00 oz Barley, Flaked (1.7 SRM) Grain 3
8.00 oz Biscuit Malt (23.0 SRM) Grain 4
8.00 oz Black (Patent) Malt (500.0 SRM) Grain 5
8.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6
8.00 oz Chocolate Malt (350.0 SRM) Grain 7
1.50 oz Tettnang [4.5%] - Boil 60 min Hops 8
1.00 oz Cascade [5.5%] - Boil 30 min Hops 9
1.00 items Whirlfloc Tablet (Boil 15 min) Misc 10
1.00 oz Mt. Hood [6.0%] - Boil 5 min Hops 11
1.0 pkgs Irish Ale Yeast (White Labs #WLP004) Yeast 12

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