So up to this point I have never tried to come up with my own recipe. I want to do a porter next and I'm shooting for some specialty ingredients as well.
I'd like to do a chocolate pecan espresso porter.
I really liked Richards Robust porter recipe sounds good but I need some help.
1st- I'm not doing all grain yet so what would be some suggestions for a partial grain in the amounts Richard listed?
2nd I'm not sure what to do about my specialty ingredients. What would be the best type of chocolate to use? and when would be the appropriate time to add it? Same with the pecans, I was thinking maybe last 15 minutes of the boil? and how much pecans should I use to impart a good nutty flavor? And the espresso, should I just go for beans? and maybe go with a dry hop kinda method for the coffee feel? or I have also read about coffee syrups. Which would you guys suggest?
Thanks in advance!