Chocolate Porter
Chocolate Porter
6 gallons water
3 oz northern brewer loose hops
brought to a boil
6 pounds pale english liquid malt
3 pounds amber english liquid malt
3 pounds dark english liquid malt
boiled for an hour
1 oz cascade pellet hops
1 teaspoon irish moss
boiled another ten minutes
strained out loose hops
let to cool
pour into carboy
take first hydrometer reading: right now the wort is 5% sugar
add dry english ale yeast
to do:
Primary Fermentation
wait next two weeks, or whenever its done.
siphon into another carboy
add 1oz cascade pellet hops
2 oz Star Kay Whites pure chocolate extract
Secondary Fermentation
for another 2 weeks keep it cold but above freezing
siphon into bucket
take another hydrometer reading, deduct the second % from the first to find out the alcohol content
add about a cup of corn sugar to about two cups ov water and boil let cool add to beer
bottle
let it ferment again for 1-2 weeks, watch out for exploding bottles.
bottles that look like they may go get refrigerated and drank asap
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as you can see im making a pretty standard porter, not as dark as my black porter and not as hopped. then after fermentation im adding an alcohol extract ov cocoa beans. if i add the cocoa bean before fermentation it would probably change the flavour considerably. doing it afterwards should give the porter a much stronger chocolate flavor and smell.