• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Chocolate Point Porter

  • Recipe Submitted by on

Category: Quick Breads, Breads

 Ingredients List

  • 7 lb Unhopped extract syrup
  • 1 lb Chocolate malt, not cracked
  • 1/2 lb Black patent malt, not
  • Cracked
  • 1/2 lb Crystal malt (90 degrees L
  • 1/2 lb Sumatra decaf coffee
  • 1 1/2 oz Cascade hops (boil)
  • 1/2 oz 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 1/2 teaspoon Irish moss. Boil one more hour. Add finishing hops in
last 2 minutes of boil. Pour into fermenter and add coffee. Pitch yeast.

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