jmulligan
Well-Known Member
I am fairly new to homebrewing (I've done some wine and cider, but no beer), and want to have a go at a porter or stout. I have been looking for recipes that really emphasize the chocolatey-ness, and ran into a few issues.
Should I use black patent and crystal malt or chocolate malt, or a combo of them?
I also want to add cocoa powder, and read someone's recipe that heated it with water and the lactose they planned to add, to make a syrup. Add that to primary?
Any suggestions or advice from people who have made a good porter or stout with some heavy chocolate overtones would be greatly appreciated. If you have a tried and true recipe, all the better! Thanks!
Should I use black patent and crystal malt or chocolate malt, or a combo of them?
I also want to add cocoa powder, and read someone's recipe that heated it with water and the lactose they planned to add, to make a syrup. Add that to primary?
Any suggestions or advice from people who have made a good porter or stout with some heavy chocolate overtones would be greatly appreciated. If you have a tried and true recipe, all the better! Thanks!