I am brewing a 12 gallon batch of robust porter using 1 1/2# Chocolate malt and 12 oz. of Black malt. I have brewed this batch before, in September, and failed to take detailed notes. I added about 8g of baking soda to the grist before doughing in in order to raise mash ph, but how I did it eludes me.
This is because I held the black malt back until the vorlauf right before mash out when I capped the mash with it. I can't remember if the 8g of baking soda was in the main mash, or if I split some between the main mash and the cap.
The beer that resulted the first time was my highest scoring beer in a comp, 43.5 points. This is why detailed notes are important. Also, the last time I brewed this, I took no ph readings, so I can't tell you where it was at. What resulted in flavor was a very smooth, not acidic, chocolatey porter. If anything, it could've used a touch of roast, I am adding a couple ounces more of black malt this time around.
Any advice would be appreciated, as I am brewing this again this coming Wednesday. Would you:
1) add all baking soda to main mash? or...
2) split baking soda addition (4g main mash and 4g with the cap)? or...
3) throw all dark malt and all baking soda into the main mash?
Thanks in advance!