 |
| Mocha Porter |
smooth subtle flavors, complex, rich and malty
|
| Yield: 5 Gallons |
Original Gravity: NA |
|
| IBU: NA |
Final Gravity: NA |
| Color: |
ABV: NA |
|
|
Instructions:
1. Steep grains in mesh bag placed into 2 gallons of water while heating to boiling.
2. Remove grains and add malt extract. Stir to completely dissolve.
3. Add 1 oz. Kent Golding hops and begin a 30 minute boil. Simmer, stirring frequently to avoid scorching.
4. In the last 2 - 3 minutes of the 30 minute boil, add 1 oz. Kent Golding hops, and then add the Cocoa powder and freshly made Coffee. Thats 8-10 cup pot, not 8-10 measured cups.
5. Cool to 70 - 75 degrees F before adding the yeast chosen.
6. Taste before bottling and if desired, add Lactose to slightly sweeten and bring out the flavor of coffee and chocolate, as well as round out the dark roast flavors. Lactose is a very mild sweetener and in small quantities gives minimal sweetening.
7. Bottle as usual when complete using 3/4 cup Priming Sugar.
NOTES:
Optional: 4 oz. Lactose added at bottling to sweeten slightly.
The Brewing Palette 
ChocoRazz Ale