Chocolate Rye Porter
At last the Great Taste of the Midwest beer fest I was so very much looking forward to a chocolate rye porter that was on tap at one of the breweries. This turned out to be a very thin, flavorless beer. Very disapointing. So I decided I should make my own, but I'm not too sure where I want the chocolate flavor to come from. I'm thinking some cocoa powder or bakers chocolate toward the end of the boil, maybe 10 min, but this is where I'm looking for suggestions. I don't want a strong flavor, just a bit of a chocolaty back note.
Here's where I'm at, but am very open to suggestions and comments:
75% US 2-row
8% Crystal 40
8% Chocolate Rye
7% Flaked Rye
2% Carafa II
Aiming for 1.055-1.060, and about 40 IBU from EKG/Fuggles @ 60 and flameout.
Primary: German Alt
Bottled: Kolch, German Hefeweizen
On tap: 60/- Light Scottish Ale