Chocoholic Porter Extract 
Extract Recipe
Submitted By: greatfermentations (Shared)
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| Brewer: BKA014 | |
| Batch Size: 5.25 gal | Style: Brown Porter (12A) |
| Boil Size: 6.21 gal | Style Guide: BJCP 2008 |
| Color: 46.4 SRM | Equipment: 30 QT Pot - Extract |
| Bitterness: 30.9 IBUs | Boil 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 |
| 1.0 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.This Recipe Has Not Been Rated
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