Hey Perfectly. You get chocolate in porters with addition of Munich malt. Try this.
5.0 gallons (Full wort boil) – Extract with Grain recipe
OG 1.059, FG 1.015
30°SRM, 34 IBU, 5.7% ABV
6.0 lb. Light Liquid Malt Extract
1.0 lb. Maris Otter Pale Malt
1 lb. 2 oz. British Munich Malt 6°L
4 oz. British Black Patent Malt 525°L
10 oz. British Chocolate Malt 425°L
1 lb. 4 oz. British Crystal 55-60°L Malt
10 oz. Belgian Special B Malt
12 oz. Belgian Biscuit Malt
1.25 oz. Northern Brewer (flowers, 8.0% AA) boiled 60 min.
1.0 oz. Goldings (flowers, 5.7% AA) boiled 1 min.
Safale-05 Ale yeast, Wyeast 1056 Chico Ale or Wyeast 1028 London Ale Yeast - I suggest you keep it on the British side and use the 1028 liquid yeast.
Steep 1 lb. Maris Otter Pale Malt with the other malted grains listed above in 6.5 quarts of water heated to a strike temperature of 175°F. The mash should then stabilize at a temperature of about 155°F. Knock it down 3 degrees if you want more fermentables. Hold at that temperature for 45 minutes then strain and sparge the grains and collect the wort. (If you can’t boil a total volume of 6.5 gallons, boil it in a total boil volume of 3 gallons and after collecting the wort, top off the fermenter with room temperature water to a final volume of 5 gallons. Boiling a smaller volume in a smaller pot will allow you to cool the wort at the end of the process without using a wort chiller. Just place the boil pot into a sink of cold water and change out the water as it heats up. That will cool the wort temperature a little more slowly than using a wort chiller but it will get the job done. Just monitor the wort temperature with a sanitized thermometer.). I also only start the boil using a portion of the liquid malt extract (say 1 lb. of it). I then add the remaining liquid extract at the end of the 60 minute boil and waiting 10 minutes to sanitize it. To take a hydrometer reading to determine the Original Gravity (O.G.) of the wort, extract a sample of the wort with a sanitized Fermtech wine/beer thief (19” long) and I insert the hydrometer in it to measure the gravity instead of pouring the wort sample into a hydrometer jar. After measuring the gravity, dispose of the sample to prevent contamination of the batch. I also use a Fermtech Auto-Siphon to rack or transfer liquids from one container (fermenter) to another or during bottling (to which I attach a bottle filler). It’s easier to use than a racking cane to rack the liquids. Follow this and you will have a premium chocolate porter to drink and to experiment with in future batches. Using an extract with grains recipe will really make for a fine beer, much better than plain extract alone.
All the best!
