The Official Tincan Committee's Hot Chocolate Porter


Over the next couple of weeks we'll be posting recipes for a couple of the better beers from SpoBREW. As far as Team SpoCOOL is concerned, it is hard to beat The Official Tincan Committee's Hot Chocolate Porter, and seeing how it came in as number three for both the judges and brewers, quite a few of you agreed.

The brewers, Matt and Will, have generously agreed to share their recipe, so let's kick it over to Will...

I'll reply for Matt and myself of The Official Tin Can Committee. Happy to share some details.

We brewed a marathon day of 3 ten gallon all grain batches, it was about 13 hours of brewing. Two gas burners, two heating vessels, and two 10 gallon rubbermaid coolers: one as a hot liquor tank and the other as a mash/lauter tun with a stainless braid for cheap lautering.

Being a brewer is basically a glorified janitor with all the cleaning, so rather than bottle Matt and I keg. Thus the growlers for transport.

As for recipe, it's sort of a glorified/modified popular porter clone, with additions to the secondary.

10 gallons of porter base:


  • Pale Malt (2-Row) 20.5
  • Crystal 60L 1.2
  • Chocolate Malt 1.2
  • Black Patent 0.4


  • Galena 0.5 60 mins
  • Cascade 1.5 30 mins
  • Tettnang 1.75 15 mins

Chilled with an old beat up immersion chiller -- the welding pictures were me silver soldering it back together...

We split the batch into 2 5 gallon increments, the hot chocolate was treated in the secondary with:

  • 2 cups water
  • 2 madagascar bourbon vanilla beans, split and seeded into the water
  • 2 cinnamon sticks (I'd grate some on a re-do)
  • 4 oz lactose

Simmered about 10 minutes, chilled a bit, and dumped in the secondary fermenter, which the beer was racked onto.

There is a chance Budge Brothers may be brewing a commercialized batch of this sometime this fall/winter. Perhaps either this one, or Eggnog Stout, maybe even both.