Hot Chocolate Porter - extract with grains

By Shaylie

Ingredients

• (5 gallons/19 L, extract with grains)
• OG= 1.050 FG = 1.012 IBU = 53 ABV = 4.8%
• 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 MU Northern Brewer hops
• {60 mins}
• {0.50 oz./14 g of 9% alpha acids}
• 9.0 MU Northern Brewer hops
• {45 mins}
• {1.0 oz./28 g of 9% alpha acids}
• 4.5 MU Northern Brewer hops
• {10 mins}
• {0.50 oz./14 g of 9% alpha acids}
• Wyeast 1099 (Whitbread Ale) yeast

Details

Servings 5

Preparation

Step 1

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.