Chocolate Milk Porter No. 4 Recipe

Recipe Info

Recipe Image

Chocolate Milk Porter No. 4

by on
Extract
5.2 Gallon(s)
3.5 Gallon(s)
60 min
75%
Fourth installment of our delicious house porter. Unlike previous versions, this one uses American chocolate malt because it's all that was on hand. Same story with the hop bill. But the biggest difference in this version is the S-04 yeast, my normal choice for porters and stouts.

Fermentables

29% - Dry Malt Extract - Light - US
2.5
44
4
Extract
11% - Caramel/Crystal 40 - US
1
35
40
Steep
11% - Caramel/Crystal 80 - US
1
35
80
Steep
9% - Chocolate Malt - US
0.75
34
350
Steep
6% - Black Malt (Netherlands)
0.5
30
425
Steep
17% - Dry Malt Extract - Munich - US
1.5
42
8
Late
11% - Dry Malt Extract - Light - US
1
44
4
Late
6% - Lactose - Milk Sugar - US
0.5
41
1
Late

Hops

Willamette
1
Pellet
Boil
30 min(s)
5.8
15.4
Willamette
1
Pellet
Boil
15 min(s)
5.8
9.9
Willamette
1
Pellet
FlameOut
0 min(s)
5.8
0.0

Yeast

Fermentis Safale S-04
75%

Other Stuff

Cocoa - Organic Unsweetened (low fat content)
0.5
each
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Chocolate Milk Porter No. 4
  • 5.20 Gallons Liters Batch Size
  • 3.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.056 OG
  • 1.014 FG
  • 41.6 IBU (tinseth) Bitterness
  • 0.74 BG:GU
  • 40.4° SRM Color
  • 75% Efficiency
  • 5.4% ABV Alcohol
  • 189 per 12oz Calories
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