Chocoholic Porter Extract

Extract Recipe

Submitted By: greatfermentations (Shared)
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Brewer: BKA014
Batch Size: 5.25 galStyle: Brown Porter (12A)
Boil Size: 6.21 galStyle Guide: BJCP 2008
Color: 46.4 SRMEquipment: 30 QT Pot - Extract
Bitterness: 30.9 IBUsBoil Time: 60 min
Est OG: 1.055 (13.5° P)
Est FG: 1.016 SG (4.1° P)Fermentation: Ale, Two Stage
ABV: 5.1%Taste Rating: 30.0

Ingredients
Amount Name Type #
2 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 1
8.00 oz Black (Crisp) (680.0 SRM) Grain 2
8.00 oz Carapils (Briess) (1.5 SRM) Grain 3
8.00 oz Chocolate (Crisp) (630.0 SRM) Grain 4
6 lbs DME Pilsen Light (Briess) (2.0 SRM) Dry Extract 5
0.90 oz Perle [9.2%] - Boil 60 min Hops 6
1.00 tsp Irish Moss (Boil 20 min) Misc 7
1 pkgs Scottish Ale (Wyeast Labs #1728) Yeast 8

Notes

Yeast Alternative: 1335 British Ale II, Nottingham Add 1.50 cups of Plain Cocoa Powder (not hot chocolate mix) 10 minutes from end of boil. Alternative is to add up to 4 oz. of Cocoa Nibs 10 minutes from end of boil. Cocoa Powder or Cocoa Nibs not included with kit.

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