Chocolate point porter
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | pounds | Unhopped extract syrup |
| 1 | pounds | Chocolate malt, not cracked |
| ½ | pounds | Black patent malt, not |
| Cracked | ||
| ½ | pounds | Crystal malt (90 degrees L |
| ½ | pounds | Sumatra decaf coffee |
| 1½ | ounce | Cascade hops (boil) |
| ½ | ounce | Cascade hops (finish) |
| Yeast | ||
Directions
Place chocolate, patent, and crystal malts in about 2 gallons of water and bring to almost boil, Sparge into boiling pot. Add 2 more gallons of water. Bring to boil and add bittering hops. 30 minutes into the boil, add ½ teaspoon Irish moss. Boil one more hour. Add finishing hops in last 2 minutes of boil. Pour into fermenter and add coffee. Pitch yeast.
Recipe By : Serving Size:
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