--

Chocolate Porter #47

5 Gallons; all-grain; OG = 1.054; FG = 1.006

Ingredients:

• 9 lbs. American two-row (klages) malt
• 12 oz chocolate malt
• 8 oz. flaked barley
• 1 oz. Cascade hops (for 40 min.)
• 1 oz. German Hallertauer hops (for 20 min.)
• 1 tsp. gypsum
• Wyeast Munich #2305
• 3/4 cup corn sugar for priming

Step by Step:

Bring 11 qts. of water to 135° F with gypsum to balance pH to around 5.7. (I have hard well water to begin with.) Add malts and barley with the temperature around 128¡ F. Hold for a 30-minute protein rest. Bump temperature to 152° F and hold for one hour. Bump again to 168° F for five minutes.

Sparge with 4 qts. of 180° F water. Boil wort 35 minutes and add Cascades. Boil 20 more minutes and add Hallertauers. Boil 20 more minutes. Strain out hops and sparge them with 1 pt. boiled water. Pitch yeast at 62° F. Ferment in primary for seven days and in secondary for six days. Bottle with corn sugar and 1.5 cups water (boiled for 5 minutes).