Chocolate point porter

Yield: 1 Servings

Measure Ingredient
7 pounds Unhopped extract syrup
1 pounds Chocolate malt, not cracked
½ pounds Black patent malt, not
Cracked
½ pounds Crystal malt (90 degrees L
½ pounds Sumatra decaf coffee
1½ ounce Cascade hops (boil)
½ ounce Cascade hops (finish)
Yeast

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 ½ 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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