Here is the recipe for the Chocolate Porter I just transferred in to the secondary:
3 Gallon Boil
6lb Extra Light DME
1lb Light DME
1lb Crystal 60L
.5lb Chocolate Malt 300L
.5lb Chocolate Malt 450L
3oz Fuggles Pellets (60 Minutes)
1tsp Irish Moss (15 Minutes)
.5lb Cocoa Powder (Flameout)
Nottingham Dry Yeast
It should come out to around 28 IBUS.
I added 8oz (1 can) of Hershey's Cocoa Natural
at flameout. The powder clumps a bit but with some stirring it will all get incorporated. Then just proceed as you would with any other batch.
One thing I found out is that the chocolate creates a lot of trub. Check this
out. I got around .75 gallons of trub in there even after filtering everything out before fermentation. Shooting for a 5.5 gallon or maybe even a 5.75 gallon batch size may not be such a bad idea with this type of recipe.