MirImage
Well-Known Member
I would like your thoughts on this recipe. It has to be a porter and have these ingredients (its a friendly competition). Northern Brewer for Bittering, Raspberries and California V yeast. I would like to make it a chocolate raspberry porter bit have the raspberries come through more than the chocolate.
5.5 Gallons
10# two row (US)
12oz Chocolate Malt
8oz Crystal 60
8oz Crystal 80
1# Crystal 40
8oz Cara-pils
1oz Northern Brewer (60mins)
California V yeast.
I'm not sure how many raspberries I should use yet or when I'll put them in (probably just secondary). Also I was thinking about using some cocao nibs in secondary. My general thought was to make it more of a "milk chocolate" instead of a dark chocolate. I am toying with the idea of some black patent to instead do the darker chocolate. Again I'd like the raspberries show more than the chocolate.
Thank you for your feedback.
5.5 Gallons
10# two row (US)
12oz Chocolate Malt
8oz Crystal 60
8oz Crystal 80
1# Crystal 40
8oz Cara-pils
1oz Northern Brewer (60mins)
California V yeast.
I'm not sure how many raspberries I should use yet or when I'll put them in (probably just secondary). Also I was thinking about using some cocao nibs in secondary. My general thought was to make it more of a "milk chocolate" instead of a dark chocolate. I am toying with the idea of some black patent to instead do the darker chocolate. Again I'd like the raspberries show more than the chocolate.
Thank you for your feedback.