gravityspiral
Well-Known Member
- Joined
- Jun 30, 2014
- Messages
- 64
- Reaction score
- 1
Robust Porter might not be a style anymore, and the recipe below might not be true to the style that was, but I'm hoping you guys can give me some input. I've been doing extract brewing for a while now but I've been getting into all grain lately. It's a 5 gallon batch:
1 oz Northern Brewer hops @ 60m (maybe 1.5oz?)
8 lb Pale 2-row
3 lb Munich
1 lb CaraWheat
3/4 lb Chocolate Rye
1/2 lb Black Malt
1lb D-180 Candi Syrup
WLP007 (healthy starter)
Secondary on 2oz cacao nibs and 2-3oz coffee beans
Also, I was considering soaking the cacao and coffee in something like brandy, bourbon, scotch, or rum. Would the small amount of liquor used here really make a difference or should I just stick to vodka?
1 oz Northern Brewer hops @ 60m (maybe 1.5oz?)
8 lb Pale 2-row
3 lb Munich
1 lb CaraWheat
3/4 lb Chocolate Rye
1/2 lb Black Malt
1lb D-180 Candi Syrup
WLP007 (healthy starter)
Secondary on 2oz cacao nibs and 2-3oz coffee beans
Also, I was considering soaking the cacao and coffee in something like brandy, bourbon, scotch, or rum. Would the small amount of liquor used here really make a difference or should I just stick to vodka?
