I am wanting to try this sometime soon, but there are a few things that are not given, such as boil time op addition time and how long the oak chips sit in the carboy for? and what exactly you do with the chocolate.
also do you mash the sweet potatoes in 3 gallons of water then use that mash water to put your extract into?
anyone that has brewed this I will love if you could give me the information I need to fill in the rest of this recipe!
Rum Oaked Espresso Chocolate Porter
Recipe Type: Extract
Yeast: Mutons dry yeast, subs (safale us-05, wyeast American ale yeast)
Yeast Starter: none
Batch Size (Gallons): 6
Original Gravity: 1.066
Final Gravity: 1.004
Boiling Time (Minutes): Unkown
Primary Fermentation (# of Days & Temp):
Secondary Fermentation (# of Days & Temp):
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)
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.
1oz Medium Toast French Oak Chips
1oz Styrian Golding