[wild]

Here's a tastey one. You can reduce the boil hops by 1/2 to cut down on the bittering if you want.

Chocolate Porter
OG: 1.059
FG: 1.012
SRM: ~33
IBU: 38
ABV: 6.1%
3.3 lbs. Dark LME
3.3 lbs. Amber LME
8 oz. Black Patent Malt
8 oz. Crystal Malt
4 oz. Cocoa
1 lb. Dextrose (corn sugar)
1 oz. Cascade Hops (boiling)
1 oz. Cascade Hops (flavor)
Ale Yeast

Procedure:
Add dextrose to 2 cups hot water. When dissolved, add cocoa. Bring this to a boil and stir while boiling for five minutes. Set aside. Crack Crystal Malt and add to 1½ gallons water. Bring to a boil and remove Crystal Malt with strainer. Add Malt Extract syrups, cocoa syrup, and boiling hops. Boil for 45-60 minutes. During last 1-2 minutes of boil, add finishing hops to wort. Pour hot wort into fermenter containing cold water. Add enough cold water to bring to five gallons. Pitch yeast when cool, ferment, and bottle as usual.

Comments:
The cocoa went in beautifully. I strongly recommend making cocoa syrup as I have to anyone interested in making a chocolate beer. The inspiration for this came from The Joy of Cooking, as good in its idiom as TCJOHB is in its. This recipe is under hopped. If you try it, I recommend doubling the hops (or using something with more bittering potential). I originally wanted to use Chocolate Malt, but it wasn't available locally. You could probably do fine with 1 lb. Chocolate Malt instead of the black patent/Crystal Malt combination I chose. Now to the good stuff. This beer came out very nicely. It's very dark, though if I look through a narrow amount of it, it has a very nice reddish hue. The flavor is rich, with a nice chocolate undertone. If you really like it, you could probably double the amount of cocoa in this recipe.

Good luck,
Wild