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Chocolate Porter

5 gallons, all-grain;     

Ingredients:

• 5 lbs. dry malt extract
• 1 lb. caramel malt, 40° Lovibond
• 0.25 lb. black malt
• 0.25 lb. roasted malt
• 0.25 lb. chocolate malt
• 0.25 lb. confectioner’s sugar
• 0.25 lb. corn sugar
• 1.5 cups blackstrap molasses
• 2 oz. grated ginger root
• 8 oz. baker’s chocolate
• 1/8 tsp. five-spice
• 1 large cayenne pepper
• 0.5 oz. Kent Goldings hops (5% alpha) for 60 min.
• 1 oz. Willamette hops (5.5% alpha) for 60 min.
• 2 packages dry ale yeast in 1-qt. starter.

Step by Step:

Steep grains at 150° F for 35 min. Remove straining bag, then add extract. Add the rest of the ingredients and boil one hour. I use no finishing hops except maybe a pinch or two of five-spice. Cool and pitch yeast. Ferment for 17 days. For a nice final touch, add a drop of cayenne pepper to every bottle. It’s best to use 750 ml bottles if you choose to do this.