Bottle or keg as usual. Here’s an extract version of the same recipe. It also makes five gallons. Steep the grains at 150° to 155° F for 30 minutes. Remove the grain bag, add extract, and boil 60 minutes, adding hops as in recipe above. This recipe makes a porter with a nice balance of roast and chocolate with a little sweetness.
Chocolate Porter Beer Recipe: Ingredients 1 1 lb Chocolate Malt 2 .75 lb Crystal Malt 80L More ...
As darker malts became used, porter tended towards a heavier, darker beer, eventually diverging into ‘stout’. Below is my favorite collection of Chocolate Porter recipes, with a version for all levels of brewing. The batch size is assumed to be 20 liters (about five gallons).
The base malt should make up 70-90% of the grain bill. In a five gallon batch, most American porters use 0.5 to 0.75 pounds of dark grain. These dark grains usually include: chocolate malt, and black patent. Some brewers will argue that roasted barley can be added to a porter and then some will say that makes the beer more of a stout.