basement_brewer
Member
This is my first post. I just got into brewing and am already addicted. My first brew a English Nut Brown Ale is still in the secondary and I already have to make another.
I'm trying to make a robust porter with chocolate and caramel hints in it and a finish of toasted coconut much like a girl scout's samoa cookie. I want it to maintain its robust malty and toasty flavor and not become too sweet. This is what i kind of put together please let me know what you think. Thanks
8 lbs Pale DME
18 oz Chocolate Malt
18 oz Caramel Malt 80L
1 oz Fuggles hops (7.5% AA) for bittering (60min)
1 oz Perle hops (7.2% AA) for aroma (15min)
8 oz Ghiradelli unsweetened cocoa (by volume) (5min)
6oz Caramelized Sugar (1min)
California V Ale Yeast (WLP051)
14oz Toasted Coconut in secondary
I'm trying to make a robust porter with chocolate and caramel hints in it and a finish of toasted coconut much like a girl scout's samoa cookie. I want it to maintain its robust malty and toasty flavor and not become too sweet. This is what i kind of put together please let me know what you think. Thanks
8 lbs Pale DME
18 oz Chocolate Malt
18 oz Caramel Malt 80L
1 oz Fuggles hops (7.5% AA) for bittering (60min)
1 oz Perle hops (7.2% AA) for aroma (15min)
8 oz Ghiradelli unsweetened cocoa (by volume) (5min)
6oz Caramelized Sugar (1min)
California V Ale Yeast (WLP051)
14oz Toasted Coconut in secondary