Chocolate Point Porter Recipe
Servings: 1
Ingredients
- 7 lb Unhopped extract syrup
- 1 lb Chocolate malt, not cracked
- 1/2 lb Black patent malt, not Cracked
- 1/2 lb Crystal malt (90 degrees L
- 1/2 lb Sumatra decaf coffee
- 1 1/2 ounce Cascade hops (boil)
- 1/2 ounce Cascade hops (finish) Yeast
Directions
- Place chocolate, patent, and crystal malts in about 2 gallons of water and bring to almost boil, Sparge into boiling pot. Add in 2 more gallons of water. Bring to boil and add in bittering hops. 30 min into the boil, add in 1/2 tsp. Irish moss. Boil one more hour. Add in finishing hops in last 2 min of boil. Pour into fermenter and add in coffee. Pitch yeast.
- Serving Size:
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 453g | |
| Calories 1687 | |
| Calories from Fat 54 | 3% |
| Total Fat 6.03g | 8% |
| Saturated Fat 3.08g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1175mg | 49% |
| Potassium 2681mg | 77% |
| Total Carbs 379.16g | 101% |
| Dietary Fiber 8.6g | 29% |
| Sugars 287.49g | 192% |
| Protein 42.68g | 68% |
