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Old 01-02-2012, 01:46 AM   #1
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Default Looking for feedback -- Robust Porter w/ cocoa, vanilla, & coffee

Been tooling around with a Robust Porter for my dad's birthday and I'm looking for some feedback. Shooting for OG of ~1.60 & ~30 IBUs. I've read a bunch of thoughts about adding cocoa/vanilla/porter, but nothing about adding all three--is this too much? Should I change the amounts so nothing is overpowering the other?

  • 7 lbs Light Dry Extract

Steeped Grains
  • 4.0 oz Peat Smoked Malt
  • 12.0 oz Chocolate Malt
  • 1 lbs Caramel/Crystal Malt - 80L

  • ~1.20 oz Columbus (Tomahawk) [14.00 %] (60 min)
  • 0.60 oz Mt. Hood [6.00 %] (0 min)

  • 1.0 pkg Safale American (DCL/Fermentis #US-05)
  • OR White Labs WLP001 California Ale (If I get a stir plate to make starters before I brew)

  • 6.00 oz Cocoa Powder (at flameout)
  • 2 Burbon-Soaked Vanilla Beans (in secondary)
  • 16oz Cold-Brewed Coffee (at bottling)

I appreciate your help!

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