Hot Chocolate Porter - all grain

By Shaylie

Ingredients

• (5 gallons/19 L, all-grain)
• OG = 1.050 FG = 1.012 IBU = 53 ABV = 4.8%
• 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 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

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.