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Old 06-16-2012, 04:14 PM   #1
buzzerj
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Jun 2012
San Jose, California
Posts: 436
Liked 53 Times on 48 Posts


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
30SRM, 34 IBU, 4.8% ABV

8.0 lbs. Maris Otter Pale Malt
1 lb. 2 oz. British Munich Malt 6L
4 oz. British Black Patent Malt 525L
10 oz. British Chocolate Malt 425L
1 lb. 4 oz. British Crystal 55-60L 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
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.
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Old 02-21-2015, 07:15 PM   #2
buzzerj
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Jun 2012
San Jose, California
Posts: 436
Liked 53 Times on 48 Posts


This is a really good chocolate porter. It would be good too with S-04 yeast.
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