The WeekEnd Brewer Home Brew Supply
Chocolate Porter O.G. 1.044 – 1.047 / F.G. 1.012 – 1.014, Hop IBU’s 26 - 29
1. Thoroughly clean and sanitize all equipment before beginning. In a refrigerator pre-chill 2 gallons of chorine free water. Hold for later use. Bring 2 cups of water and 1 tablespoon of the malt to a boil for 3-4 min. Cool this mix to 75degrees. Cover and place into your freezer to cool faster. About 15 min. (mix should NOT BE hotter than 80 degrees) Sprinkle in the yeast into the cooled 2 cup mix. Let the yeast mix stand covered (a piece of plastic wrap works well.) until ready to add the yeast mix (step 10). (rehydrated starter yeast)
2. Pour 3/4 gallon of chorine free water into a 16-quart or larger pot. Heat water to approximately 150-155 degrees. Add Burton Salts and Place crushed grains into the grain bag provided and tie the open end closed. Let the grains steep (Mash) in the warm water for 30 min.
3. While the grains are stepping, in another pan heat 3/4 gallon of water to 168-170 degrees. After the grain has steeped for 30 minutes. Gently lift the grain bag above of the water and place into a draining device (strainer, fry basket, etc.) over the brew pot. Very-Very SLOWLY pour the 170-deg. water over the grain bag to rinse the grain as it drains into your brew pot. This should take 10-15 minutes. Discard the drained bag of grain.
4. Add the 2 Dry Malts, Malto Dextrin, Brown Sugar and Chocolate to the grain water. Blend in slowly to totally dissolve. Add water to your Brew pot for a total volume of 2.5 gallons. ( This is the Wort)
5. Bring the Wort to a slow boil and add the Bittering Hops. Let Wort boil for 45 minutes.
6. After the Wort has boiled for 45 minutes add the1/2 tablet (Irish Moss) to the Wort. Boil for 10 minute then add the finish Hops and continue boil for 5 minutes. Remove Wort from the heat.
7. Remove the pot from the heat and cover. Place the pot into a sink or like container. Add 3-4 inches of cold ice water into the sink around the outside of the pot. Cool the pot to touch. (approx. 100 deg.).
8. Into the clean & sanitized fermenter, add 1 gallon of the pre-chilled water. Strain Well and pour the cooled Wort into the fermenter. Stir the Wort very-very well to aerate. Add the remainder of the pre-chilled water. Top up to 5 gallons total volume.
9. Take an Original gravity reading (O.G) and log for later use. (Careful: Remember the Hydrometer is very thin glass)
10. Add the yeast starter (from step # 1) Seal the fermenter with the air lock in place.
11. Let the fermenter remain in an unlit area. Away from sun and fluorescent light. The fermenter should remain at 72 – 74 degrees during fermentation.
12. If secondary fermentation is to be done. Transfer the Wort into a secondary as soon as the fermentation starts to slow. (This MUST be done before the fermentation ends).
13. As soon as the fermenter air lock stops, take a gravity reading it should be 1.012 or lower. If you need to move the fermenter to an area where you will be transferring the beer. Let the beer stand for 24 hours after moving to settle.
14. Remember your Gravity reading should be 1.012 or lower, Before transferring the beer to the bottling bucket.
15. In a sanitized container boil, 1 cup of water and 1 cup of the beer with the 1-1/4 cups of Dry Malt, for 3-4 minutes. Cool the priming mix to the same temperature as the beer. SLOWLY- GENTLY add the mixture back into the beer careful not to aerate as you transfer the beer into the bottling bucket.
16. Bottle your beer into clean – sanitized bottles and caps.
17. Let the beer stand at room temperature (70-72 deg.) for 10 days, out of light before chilling the beer. Best aged 6-8 weeks. But we all try one after a few weeks. Enjoy.
3 Lb. Dry Amber Malt
1 Lb. Dry Light Malt
4-oz. Malto Dextrin
1 Lb. Crystal 60 L
1/4Lb. Chocolate Malt
1/4 Lb. Honey Malt
8 ounces Brown Sugar
6 ounces Unsweet Bakers Chocolate
1- 1/4-oz. E.K. Golding (Bittering Hops)
1/4 oz. Fuggles (Finish Hops)
1 ea. Burton Water Salts
1/2 Tablet (Whirfloc ) Irish Moss
1-1/4 DME for Priming
1 ea. Grain Bag-
1 Coopers 15 gram Ale Yeast