Never made a porter before, would like to build a smooth, full-tasting, chocolatey one that is relatively low on the harsher bitter coffee taste. I'd like to keep it not really sweet, but I have found that I need to balance chocolate malt with some carmel/crystal to balance the bite.
I think I will split it and fortify half with a bottle of malibu to give some coconut and rum flavour for winter warmth.
Any thoughts on this recipe for a 5 gal batch? I'm thinking mash around 152, and use either sa-04, or danstar windsor dry yeast.
fortified coconut porter Style:
Robust Porter Type:
All grain Size:
5 gallons Color:
61 HCU (~25 SRM)
41 IBU OG:
7.0% v/v (5.5% w/w)
10 lb. American 2-row
1 lb. Toasted 2-row(1hr at 275)
.5 lb. American crystal 60L
.5 lb. American crystal 90L
.5 lb. American chocolate
.02 lb. Roasted barley
.25 lb. Rolled oats
.25 lb. Flaked wheat Mash:
75% efficiency Boil:
minutes SG 1.055 6.5 gallons .2 lb. Molasses Hops:
1 oz. Centennial (10.5% AA, 60 min.)
.5 oz. Fuggles (4.75% AA, 30 min.)
.5 oz. Fuggles (aroma)