Hot Chocolate Porter
Recipe by Kevin Trayner
(5 gallons/19 L, extract with grains)
OG = 1.050 FG = 1.012 IBU = 53 ABV = 4.8%
Ingredients
6.6 lbs. (3.0 kg) amber liquid malt extract
0.50 lb. (0.23 kg) chocolate malt
0.50 lb. (0.23 kg) black patent
0.50 lb. (0.23 kg) Caramunich® malt
2.5 oz. (71 g) Ancho chile powder
5.0 oz. (142 g) cocoa powder
8.0 oz. (227 g) milk chocolate bar
4.5 AAU Northern Brewer hops (60 min.) (0.50 oz./14 g of 9% alpha acids)
9.0 AAU Northern Brewer hops (45 min.) (1.0 oz./28 g of 9% alpha acids)
4.5 AAU Northern Brewer hops (10 min.) (0.50 oz./14 g of 9% alpha acids)
Wyeast 1099 (Whitbread Ale) yeast
Step by Step
Bring two gallons water to 160 °F (71 °C). Turn off heat and add specialty grains. Steep for 30 minutes. Stir in extract. Return to heat and bring to boil. Add cocoa powder, chile pepper, and chocolate bar. Boil for 60 minutes, adding hops as indicated. Remove from boil. Top up to 5.0 gallons (19 L). Cool, aerate and pitch yeast at 72 °F (22 °C). Ferment at 65–68 °F (18–20 °C) for two weeks then rack to secondary. Prime, bottle and condition at room temperature for one week. You can use different peppers for different flavors. I like the smokiness of Ancho. Alternate pepper flavor method: Sear 1–3 whole peppers on a grill. Add to secondary.
Hot Chocolate Porter
(5 gallons/19 L, all-grain)
OG = 1.050 FG = 1.012 IBU = 53 ABV = 4.8%
Ingredients
8.5 lbs. (3.9 kg) pale malt
0.50 lb. (0.23 kg) chocolate malt
0.50 lb. (0.23 kg) black patent
1.25 lb. (0.57 kg) CaraMunich® malt
2.5 oz. (71 g) Ancho chile powder
5.0 oz. (142 g) cocoa powder
8.0 oz. (227 g) milk chocolate bar
4.5 AAU Northern Brewer hops (60 min.) (0.50 oz./14 g of 9% alpha acids)
9.0 AAU Northern Brewer hops (45 min.) (1.0 oz./28 g of 9% alpha acids)
4.5 AAU Northern Brewer hops (10 min.) (0.50 oz./14 g of 9% alpha acids)
Wyeast 1099 (Whitbread Ale) yeast
Step by Step
Mash at 152 °F (67 °C). Boil for 60 minutes, adding hops as indicated. Ferment at 65–68 °F (18–20 °C) for two weeks then rack to secondary. Prime, bottle and condition at room temperature for one week.
