Originally Posted by DrawTap88
I have not brewed this...but it sounds pretty awesome. I did brew a beer using the baker's chocolate bars though. I don't suggest using them because of all the fat, which created an oil slick in my boil kettle and fermenter. I plan on using a powdered chocolate for the next time that I brew my chocolate stout.
I can make some assumptions on the rest of the recipe, but will wait to do so incase someone that has already brewed this beer has some insights.
I searches a bit more and found this!
In the video he explains everything as well!
Rum Oaked Espresso Chocolate Porter Recipe (5 gallon Batch)
7 lb Sweet Potatos (Peeled, Baked 2 hrs @ 300F, then frozen, Mash at 152F 1 hour in 2 gallons of Spring Water) Takes about 2-3 days to Prepare them. 24 hours to bake then freeze, then about 24 to 48 hours to thaw them out for mashing.
30 min Boil
1 lb Dark DME
3.3 lb Hopped Dark LME
3.3 lb Unhopped Dark LME
1 lb Pure Raw Honey (Add at Flameout)
1 oz Nugget 30 min
.5 oz Styrian Golding 15 min
.5 oz Styrian Golding 2 min
Cool Wort and top off Fermentor to the 6 gallon Mark)
Leave in Primary 1 month then Rack to Secondary.
1 8oz Can Lavazza In-Blue Espresso (Cold Coffee Infused)
1 oz Med Toast French Oak Chips soaked in 4 oz Capt Morgan Silver Spiced Rum (min of 1 month)
4 oz Capt Morgan Silver Spiced Rum
1/2 to 1 gallon of Spring water to offset loss of volume from Sweet potato pulp.(You'll wind up with about 4.5 gallons after you rack to secondary off the Sweet potato pulp, top off to 5 gallon mark.
Leave on Chips in Secondary for at least 1 month. I did 2 months.