Recipe - Chocolate Point Porter

7 pound Unhopped extract syrup
1 pound Chocolate malt, not cracked
One half pound Black patent malt, not
Cracked
One half pound Crystal malt (90 degrees L
One half pound Sumatra decaf coffee
1 One half ounce Cascade hops (boil)
One half ounce Cascade hops (finish)
Yeast

Place chocolate, patent, and crystal malts in about 2 gallons of water
and bring to almost boil, Sparge into boiling pot. Add 2 more gallons of
water. Bring to boil and add bittering hops. 30 minutes into the boil,
add One half teaspoon Irish moss. Boil one more hour. Add finishing hops in
last 2 minutes of boil. Pour into fermenter and add coffee. Pitch yeast.

Recipe By : Serving Size:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip