Chocolate Porter #47

Chocolate Porter #47

(5 gallons/19 L, all-grain)
OG = 1.054  FG = 1.013
IBU = 28  SRM = 32  ABV = 5.4%

9.5 lbs. (4.3 kg) American two-row malt
12 oz. (0.68 kg) chocolate malt
4 oz. (113 g) Weyermann Carafa Special III malt
4 oz. (113 g) crystal malt (90 °L)
8 oz. (0.23 kg) flaked barley
5.7 AAU Cascade hops (40 min.) (1 oz./28 g at 5.7% alpha acids)
4.3 AAU German Hallertauer hops (20 min.) (1 oz. 28 g at 4.3% alpha acids)
1 oz. (28 g) unsweetened cocoa powder (0 min.)
1 tsp. calcium chloride
Wyeast 2308 (Munich Lager) or White Labs WLP838 (Southern German Lager) yeast
3/4 cup corn sugar (if priming)

Step by Step
This is a multi-step mash. If you do not want to perform a step mash, a single infusion mash at 152 °F (67 °C) should be sufficient. Bring 14 qts. (13.3 L) of water to 135 °F (57 °C). Add malts and barley and the temperature should settle around 128 °F (53 °C). Hold for a 30-minute protein rest. Bump temperature to 152 °F (67 °C) and hold for one hour. Bump again to 168 °F (76 °C) for five minutes.

Sparge with 4 qts. (4 L) of 180 °F (82 °C) water. Boil wort 35 minutes and add Cascades. Boil 20 more minutes and add Hallertau hops. Boil 20 more minutes. At the end of the boil, add the cocoa powder and give the wort a long stir to create a whirlpool. Let settle for 15 minutes, then begin to chill. Pitch yeast at 62 °F (17 °C) and hold this temperature for 24 hours.  Reduce temperature to 54 °F (12 °C) and ferment in primary for fourteen days. You may need to provide a diacetyl rest at 68 °F (20 °C) for 2 days if needed. Bottle or kegs as normal.

Issue: October 1996

"I’m a big porter and stout fan, and I think that I finally found the perfect porter recipe. It has a real full chocolate flavor and is quite creamy smooth."

– Jeff Atkins
Springfield, Ill.