Ingredients:
9 Pounds Of American 2-Row Klages Malt
12 Ounces Of Chocolate Malt
8 Ounces Of Flaked Barley
1 Ounce Of Cascade Hops
1 Ounce Of German Hallertauer Hops
1 Teaspoon Of Gypsum
Wyeast Munich #2305
3/4 Cup Of Priming Corn Sugar
Information:
Serving Size 50
267 Calories Per Serving
1 Grams Of Fat
Preparation Directions:
The first step in this wonderful classic chocolate porter recipe is to take 11 quarts of spring water to boil, at approximately 135 degrees Fahrenheit. Pour in the gypsum to balance out the PH of the water to about 5.7. Keep in mind that the gypsum is optional, just depends on what water you are using. Next up, pour in your malts with the flaked barley, making sure the temperature is about 130 degrees Fahrenheit. Hold it there for a half hour protein rest. Next, raise your temperature to 155 degrees Fahrenheit, and hold it steady for one full hour. Now gain raise your temperature, this time to 170 degrees Fahrenheit, and keep it there for 5 full minutes. Now, sparge it with approximately 4 quarts of boiling 180 degree Fahrenheit water. Then boil your wort for 40 minutes, and finally add the Cascade hops. Boil it again for 20 additional minutes, then add the German Hallertauer hops. Again boil for 20 more minutes. Once those steps have been completed, strain out the hops and sparge them with roughly one pint of preboiled water. Next, pitch your yeast at 60 Fahrenheit, and let ferment in the primary for 7 full days. Rack to a secondary fermenter, and let ferment for another 6 days. Lastly, bottle up your homebrew using clean sterile beer bottles. When bottling add in your corn sugar with one and a half cups of what, after it has been boiled for about 5 minutes. We hope you enjoy this one. It has a bold chocolaty taste.
