Some feedback on a PB&J Porter I'm brewing tomorrow would be much appreciated...
Basically, I tried to formulate a porter that would have a nice bready-ness to it (for obvious reasons), a slight residual sweetness that would help accentuate the "jelly" aspect of it, and lightly hopped do that the PB&J has a chance to break through.
So here's the recipe (partial mash):
6.6 LBS Light LME
1 LB Maris Otter
12 oz Crystal 20L
12 oz Black Patent
12 oz Chocolate
10 oz Crystal 120L
8 oz Victory
8 oz Belgian Biscuit
1 oz Kent Golding @ 60 MIN
1 oz Kent Golding @ 30 MIN
Let me know what you guys think, thanks.
PS - FWIW the PB will be added during the boil (extract that doesn't contain nuts - severe peanut allergies in my household) and it will be racked onto raspberry purée in secondary at which point I will add more PB to taste if needed.