Recipe Type: All Grain
Parkland Robust Chocolate Porter
It's a Chocolate Chocolate Porter!
5.25 gallons (Full wort boil)
OG 1.052, FG 1.016
30°SRM, 34 IBU, 4.8% ABV
8.0 lbs. Maris Otter Pale Malt
1 lb. 2 oz. British Munich Malt 6°L
4 oz. British Black Patent Malt 525°L
10 oz. British Chocolate Malt 425°L
1 lb. 4 oz. British Crystal 55-60°L Malt
10 oz. Belgian Special B Malt
12 oz. Belgian Biscuit Malt
1.25 oz. Northern Brewer (flowers, 8.0% AA) boiled 60 min.
1.0 oz. Goldings (flowers, 5.7% AA) boiled 1 min.
Wyeast 1028 London Ale Yeast
¾ cup Corn Sugar for priming bottles
Mash at 155 degrees F for 60 minutes, sparge and lauter 6.5 gallons to boil, boil wort for 60 minutes. Use yeast starter is possible, ferment at 68 degrees F for one week, rack and ferment at 68 degrees F for one more week and bottle or keg. Age for one month.
Try this for a substantial, chocolate, sweet tasting porter. Brought to you by your friends at Ol' Mom's Brewery.