SilentAutumn
Well-Known Member
I came up with with this recipe for a chocolate raspberry porter based on suggestions from other HBT recipes (and based on what I had on hand). Would appreciate if folks could give some insight before I brew this up if it's going to come out decent. Thanks!
Recipe Type: Extract
Yeast: US-05
Batch Size (Gallons): 5
Original Gravity: ?
Final Gravity: Estimated: ?
IBU: ?
Boiling Time (Minutes): 60
Color: ?
Steep for 30mins at 155°F:
0.5# Breiss Caramel 20L
0.625# (or 5/8#) Chocolate Malt
0.3# Black Patent
At 60:
3.3# Muntons Extra Light LME
1 oz. Northern Brewer 8.0% AA
At 15:
0.5# Brown Sugar
6 oz. Droste Cocoa Powder
At Flameout:
3# Plain Light DME
After 2 week in Primary:
5# Fresh raspberries (Frozen - Sterilized in bourbon)
Then to secondary, then bottle
Questions:
1) The cocoa powder comes in 8.8oz boxes. Should I add the remaining 2.8 oz's with the raspberries? Would that be chocolate overkill?
2) Should I be adding vanilla to the recipe? I know it's a personal preference question, but curious if anyone has tried with and without and noticed a big difference.
3) Does that seem like enough hops?
Recipe Type: Extract
Yeast: US-05
Batch Size (Gallons): 5
Original Gravity: ?
Final Gravity: Estimated: ?
IBU: ?
Boiling Time (Minutes): 60
Color: ?
Steep for 30mins at 155°F:
0.5# Breiss Caramel 20L
0.625# (or 5/8#) Chocolate Malt
0.3# Black Patent
At 60:
3.3# Muntons Extra Light LME
1 oz. Northern Brewer 8.0% AA
At 15:
0.5# Brown Sugar
6 oz. Droste Cocoa Powder
At Flameout:
3# Plain Light DME
After 2 week in Primary:
5# Fresh raspberries (Frozen - Sterilized in bourbon)
Then to secondary, then bottle
Questions:
1) The cocoa powder comes in 8.8oz boxes. Should I add the remaining 2.8 oz's with the raspberries? Would that be chocolate overkill?
2) Should I be adding vanilla to the recipe? I know it's a personal preference question, but curious if anyone has tried with and without and noticed a big difference.
3) Does that seem like enough hops?