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Old 07-18-2012, 11:17 PM   #1
AGadvocate
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Default Rum oaked expresso chocolate porter


Heres my beer view on this awesome Porter. A must try!!

http://youtu.be/ZU-_lYpnnU4

Pookanc's Rum Oaked Espresso Chocolate Porter

6 Gallon Batch Size
1.066 OG
1.004 FG

Malts/Adjuncts:

3.3lb Hopped Dark LME
3.3lb Unhopped Dark LME
1lb of Dark DME
1lb Raw Sweet Sue's Raw Honey
4.4oz Dark Chocolate 85% Coco
7lbs Sweet Potatos (Peeled Weight) : Peeled, then Baked @ 300F for 2 hours, then Mashed (like Mashed Potatos) and Frozen for at least 24 hours, then Thawed to room temp before Mashing in 3 gals of water at 152F for 1 hour. Orange Sweet Potatos work better than the White Potatos, More Flavor.

Hops:

1oz Nugget
1oz Styrian Golding

Yeast;

Muntons Dry Yeast (Safale US-05 or Wyeast American Ale Yeast would work well)
I used a Yeast Starter 1 Cup Dark DME per 32oz water) with 1 tsp of Yeast Nutrient added.

1oz Medium Toast French Oak Chips soaked for 1 month in 4oz of Capt Morgan Silver Spiced Rum (Or Whatever Spirit you Like)

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