Need help with the hops. 6 # dark malt extract, 1/2 # crystal malt, 1/2 # choc malt, 1/4 # black patent malt, 1/2 cup choc caramel coffee grounds, 1/2 # lactose, 1 oz bittering hops, 1 oz aroma hops, american ale yeast.
veggiess said:Thanks for all the suggestions! I may just make this next so it can age. This is what I have now, just have to finalize the yeast.
D's Chocolate Caramel Cappucino Porter
6 # dark LME
1 # dark DME
1 # caramel malt (80*)
1/2 # chocolate malt
1/4 # black patent
1 oz Northern Brewer hops (60 min)
1/2 # lactose (20 min)
4 oz baking cocoa (20 min)
1/2 cup chocolate caramel coffee grounds (steeped for 10 min after flame-out)
1/2 oz vanilla (at flame-out)
Prime with dark DME
the_bird said:I hope this works out well, because it's pretty close to my recipe! I was just a little heavier on the grains (had a little roasted barley in there as well), and the darkest crystal malt the HBS stocked was 60L. My hops were double that, we'll see if that proves to be too much. I used a touch more vanilla, probably won't be able to tell the difference, just added to bring out the coffee flavor.
At the end of the day, I think I'm just going to have a slightly bigger version of what you're brewing, for better or for worse.
veggiess said:4 oz is like 22 tablespoons or something like that.
the_bird said:Well, remember there is a difference between fluid ounces (like for the vanilla extract) and "weight" ounces, like for the coffee and the cocoa. Not interchangable in the least. I invested in a digital scale (I think $30 in Target, probably could be had for cheaper) once I started mocking up my own recipes, just so I could take good notes and be able to replicate what I've done in the future. Good to know that it was exactly 0.50 pounds of lactose that resulted in the right level of sweetness, not "oh, 'bout half a bag!"
But, congrats on what sounds like a successful brew!
Enter your email address to join: