From the HBD Archive
From: roberts%studguppy@LANL.GOV (Doug Roberts @ Los Alamos National Laboratory)
Subject: Chocolate Point Porter
Date: 1989-10-02 03:55:16 GMT

A few years ago I went to a local brewer's club tasting, and sampled a
porter that had included coffee as an adjunct. It was pretty good, so
today I brewed a batch of my own. It's called Chocolate Point Porter
in honor of:

a. My three dark-faced Siamese who insist on "helping" me any time I
try to make beer, and
b. The pound of chocolate malted barley in the recipe.

The recipe, for those interested:

7# light, unhopped extract syrup
1# chocolate, not cracked
1/2# black patent, not cracked
1/2# crystal (90)
1/2# Sumatra Swiss Water Process Decaff whole beans (at $7 per pound
not an ingredient to be taken lightly)
1 1/2 oz Cascades - boiling
1/2 oz Cascades - finish

To make: place the chocolate, patent, & crystal in about 2 gallons and
bring almost to a boil, then sparge into the boiling pot. Add 2 more
gallons water, bring to boil and add the bittering hops. At 30 minutes
add 1/2 tsp Irish moss. Boil for an hour, adding the finishing hops
during the last 2 minutes. Pour into the primary and add the coffee.
If the beans are still floating in the morning, I'll scoop them out
with a colander. Otherwise, I'll just rehydrate my good Whitbread dry
yeast & pitch it, coffee and all.


Douglas Roberts |
Los Alamos National Laboratory |When choosing between two evils,
Box 1663, MS F-602 |I always like to try the one
Los Alamos, New Mexico 87545 |I've never tried before.
(505)667-4569 | |

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