SasquatchSmith
Well-Known Member
Hi all, i'm looking for some input on this recipe I put together to brew on Saturday...i've never brewed an all grain porter before so i'm looking for any tips/changes that could make this better! Any input is appreciated.
Mash 60 minutes
8 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM)
1 lbs 4.0 oz Caramunich Malt (56.0 SRM)
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM)
6.8 oz Chocolate malt (350.0 SRM)
4.0 oz COFFEE MALT
4.0 oz Oats, Flaked (1.0 SRM)
1.6 oz Black (Patent) Malt (500.0 SRM)
Boil 60 minutes
1 oz Centennial [10.0%] - Boil 45 min
1 oz Willamette [5.5%] - Boil 15 min
4.0 oz lactose sugar - Boil 5 mins
8.0 oz COCOA POWDER - Boil 1 min
Yeast - "san diego super yeast" WLP090
Any thoughts or issues you see? My wife's uncle is actually a candy maker at an amazing chocolate company here in Connecticut and we figured we should exploit his access to top quality cocoa powder and make something chocolatey. (don't ask what the difference is from store bought regular stuff - I have no idea).
THANKS!
Mash 60 minutes
8 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM)
1 lbs 4.0 oz Caramunich Malt (56.0 SRM)
8.0 oz Caramel/Crystal Malt -120L (120.0 SRM)
6.8 oz Chocolate malt (350.0 SRM)
4.0 oz COFFEE MALT
4.0 oz Oats, Flaked (1.0 SRM)
1.6 oz Black (Patent) Malt (500.0 SRM)
Boil 60 minutes
1 oz Centennial [10.0%] - Boil 45 min
1 oz Willamette [5.5%] - Boil 15 min
4.0 oz lactose sugar - Boil 5 mins
8.0 oz COCOA POWDER - Boil 1 min
Yeast - "san diego super yeast" WLP090
Any thoughts or issues you see? My wife's uncle is actually a candy maker at an amazing chocolate company here in Connecticut and we figured we should exploit his access to top quality cocoa powder and make something chocolatey. (don't ask what the difference is from store bought regular stuff - I have no idea).
THANKS!