I wanted to try to create a monster chocolate porter. It's my first partial brewing experience, so I wanted something with extra oompf. I fiddled around with a bunch of recipes, and finally came up with one of my own. I'm wondering whether I've got it right, or if I've got it horribly wrong. Whatcha think?
7.0 lb Amber DME
4.0 oz Black Patent malt
6.0 oz Special B malt
12.0 oz Chocolate malt
12.0 oz Crystal malt 60
8.0 oz table sugar
4.0 oz dark brown sugar
1.5 oz Bullion at 60 (7.75 AA)
.5 oz wilamette at 30 (2.5 AA)
.5 oz wilamette at 5 (2.5 AA)
Wyeast London Ale (1028)
3 tbsp cocoa powder into primary
1 tbsp vanilla extract into primary
brewtarget says:
1.086 OG
1.022 FG
8.4 ABV
33.2 IBUs
47.3 SRM
7.0 lb Amber DME
4.0 oz Black Patent malt
6.0 oz Special B malt
12.0 oz Chocolate malt
12.0 oz Crystal malt 60
8.0 oz table sugar
4.0 oz dark brown sugar
1.5 oz Bullion at 60 (7.75 AA)
.5 oz wilamette at 30 (2.5 AA)
.5 oz wilamette at 5 (2.5 AA)
Wyeast London Ale (1028)
3 tbsp cocoa powder into primary
1 tbsp vanilla extract into primary
brewtarget says:
1.086 OG
1.022 FG
8.4 ABV
33.2 IBUs
47.3 SRM