Recipe of the Week: Dark Chocolate Porter

Briess_DarkBeerThis indulgent porter takes its name from one of our signature products, Dark Chocolate Malt. This malt is distinguished from other chocolate malts by surprisingly smooth yet deep roasted flavor, despite being intensely roasted to 420L.  At that lovibond, most dark roasted barley malts develop more intense characteristic bitterness and astringency notes than Dark Chocolate Malt.

We employ a proprietary roasting recipe which tames those characteristics and results in a rich, coffee, mocha-flavored malt. It’s popular with craft brewers, who use it in all styles of beer. As to be expected, it goes into lots of porters, stouts and other dark beers. But it’s also used for color and a touch of roasted flavor in lighter beer styles, too.

This extract-grain recipe benefits from the flavors of Dark Chocolate and other specialty whole kernel malts through proper milling and steeping techniques. For a printer-friendly version of the recipe, visit the Briess Recipe Database. If your LHBS doesn’t have Briess Dark Chocolate malt, ask them to order some from their distributor.

Dark Chocolate Porter

  • Type: Ale
  • Style: Porter
  • Batch Size: 5 gallons
  • Recipe Type: Extract with grain
  • Recipe Contributed By: Briess Technical Services Team

Ingredients

  • 7 lbs—Briess CBW® Golden Light LME
  • 1 lb—Briess Caramel Malt 60L
  • 8 oz—Briess Chocolate Malt
  • 8 oz—Briess Dark Chocolate Malt
  • 4 oz—Briess Carapils® Malt
  • 8 oz—Cocoa Powder—End of boil
  • 1 tsp—Irish Moss—Boil 15 minutes
  • 1.5 oz—Fuggles Hops (5% AA)—Boil 45 minutes
  • 1 vial—WLP026 Premium Bitter

Procedures

  1. Perform mini-mash with 4 gallons of water and grains
  2. Steep at 152-158ºF for 30 minutes
  3. Add extract
  4. Bring to a boil
  5. Add bittering hops and continue to boil
  6. Add Irish Moss and cocoa powder as indicated
  7. Remove from heat
  8. Cool to 72ºF
  9. Transfer to primary fermenter
  10. Fill to desired level with cold water
  11. Oxygenate and pitch yeast

Fermentation

  • Primary Fermentation: 10 days at 65ºF
  • Secondary Fermentation: 4 days at 35ºF
  • Fermentation Notes: Bottle condition or force carbonate

Stats

  • Original Gravity: 1.063
  • Final Gravity: 1.018
  • Alcohol by Weight: 4.7%
  • Alcohol by Volume: 5.9%
  • IBU: 30
  • Color: 50+ SRM

About Dan Bies

Dan BiesPrior to joining Briess, Dan gained experience as a chemist and lab leader in several industries. At Briess, Dan is responsible for performing malt analysis, microbiological testing, brewing and R&D projects, including new product development and process improvement. Dan manages the pilot brewing and pilot plant operations and commercialization of new products in the extract plant. Recent projects include gluten free beer, malta, fermented malt beverage base and downstream beer color and flavor adjustment products. He regularly helps formulate recipes for home and craft brewers and has published articles, posters and given presentations in support of the craft brewing industry. Prior to joining the technical service staff, Dan was an analyst in the malting lab.

Posted in Recipes | Tagged .
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