Chocolate Porter

[hsuan]

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:

Comments

[layakatayvy]

chocolate porter is the shit

[hsuan]

yes it is
remember how i didnt used to like beer?
you always drank those dark german beers and now i love the dark beers.

[sothystar]

try not to let it sit in the primary for 2 weeks. should rack it to the secondary after 1 week. it should have slowed a bit by then. you only need to do the initial furious fermenting in primary. as soon as it slows (around 1 week) it should go into secondary. you get more off flavors from leaving it in with the trub for more than 1 week......
definitely a good idea to add chocolate extract later.
i am just finishing up a black bourbon vanilla bean porter. very rich. gonna bottle it during the week.
also made spruce tipsy ale. mmmmM. should be ready for the party on the 2nd.
im so glad you are brewing regularly!

[hsuan]

i also have honey wheat beer and an ipa going.
i have cider and black porter bottled.