Ingredients:
1 Pound Of Uncracked Chocolate Malt
7 Pounds Of Unhopped Extract Syrup
0.5 Pound Of Crystal Malt 90L
0.5 Pound Of Uncracked Black Patent Malt
1.5 Ounces Of Cascade Hops
0.5 Pound Of Massimo Zanetti Coffee
0.5 Teaspoon Of Irish Moss
0.5 Ounce Of Cascade Finish Hops
Information:
Serving Size 50
274 Calories Per Serving
1 Grams Of Fat
Preparation Directions:
To begin this flavorful chocolate porter homebrewing recipe, you will need to pour your uncracked black patent malt, uncracked chocolate malt, and crystal malt 90L into two full gallons of spring water. Bring the water to a boil, then sparge back into a boiling pot. Now add two more gallons or spring water, bring the brew to a boil, then pour in the Cascade hops. Half an hour into the boiling, toss in half a teaspoon of Irish moss. Boil the brew for another full hour, no less. Once about done, add in your finishing hops two minutes towards the end. Pour your brew into a clean and sterile fermenter, pour in your Massimo Zanetti coffee, then let set for about 2 weeks. Next pitch your yeast, bottle it up, and you're good to go. I let my brew batch age for 2 full months, at about 60 degrees Fahrenheit in a cool dry place, with no sunlight.
