Cacao Puffs Porter (Chocolate Porter)

(5 gallons/19 L, all-grain)
OG = 1.060 FG = 1.018 IBU = 26 SRM = 44 ABV = 5.4%

Ingredients

8.5 lbs. (3.0 kg) 2-row pale ale malt
2.0 lbs. (0.91 kg) Munich malt (10 °L)
1.25 lb. (0.57 kg) crystal malt (40 °L)
10 oz. (0.63 kg) chocolate malt
2.0 oz. (57 g) black patent malt
5.0 oz. (140 g) cocoa powder (boil)
4.0 oz. cacao nibs (secondary)
6 AAU Northern Brewer hops (60 min.) (0.67 oz./19 g of 9% alpha acids)
0.5 oz. (14 g) Northern Brewer hops (15 min.)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast (2 qt./~2 L yeast starter)
7/8 cup corn sugar (for priming)

Step by Step

Mash at 156 °F (69 °C) for 40 minutes in 16 quarts (15 L) of brewing liquor. Mash out to 168 °F (76 °C). Keep sparge water heated so that grain bed temperature stays between 165–168 °F (74–76 °C). Collect around 7 gallons (26 L) of wort and boil for 90 minutes, adding hops at times indicated in the ingredient list. Add cocoa powder with 15 minutes left in boil. Ferment at 68 °F (20 °C). Rack beer to secondary and add cacao nibs. Let beer condition, in contact with the nibs, for 10–14 days.

Cacao Puffs Porter (Chocolate Porter), partial mash recipe

(5 gallons/19 L)
OG = 1.061 FG = 1.018 IBU = 26 SRM = 44 ABV = 5.5%

Ingredients

2.0 lbs. (0.91 kg) Munich malt (10 °L)
1.25 lb. (0.57 kg) crystal malt (40 °L)
10 oz. (0.63 kg) chocolate malt
2.0 oz. (57 g) black patent malt
1.5 lbs. (0.68 kg) Briess Light dried malt extract
4.5 lbs. (2.0 kg) Briess Light liquid malt extrac (late addition)
5.0 oz. (140 g) cocoa powder (boil)
4.0 oz. cacao nibs (secondary)
6 AAU Northern Brewer hops (60 min.) (0.67 oz./19 g of 9% alpha acids)
0.5 oz. (14 g) Northern Brewer hops (15 min.)
Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast (2 qt./~2 L yeast starter)
7/8 cup corn sugar (for priming)

Step by Step

Mash at 158 °F (70 °C) for 30 minutes in 5.5 qts. (5.2 L) of brewing liquor. Collect first and second worts, add water and dried malt extract to make 3.0 gallons (11 L) and bring to a boil. Boil for 60 minutes, adding hops at times indicated in the ingredient list. Add liquid malt extract and cocoa powder with 15 minutes left in the boil. Cool wort, then transfer to fermenter. Top up with cool water to 5.0 gallons (19 L), aerate and pitch yeast. Ferment at 68 °F (20 °C). Rack beer to secondary and add cacao nibs. Let beer condition, in contact with the nibs, for 10–14 days.

Milk chocolate option: Add 0.75 lbs. (0.34 kg) lactose with 15 minutes left in boil and add 1 vanilla bean — split down the middle — in secondary.