AGadvocate
Well-Known Member
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)
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)
