Here is my first attempt at formulating my own recipe. I guess I would call it a chocolate Baltic porter. Any comments or tips are welcomed as I really have no idea what I'm doing in creating a recipe.
If anyone has a question as to why I included a certain ingredient, I'll try to answer. I was shooting for a rich, flavorful, silky smooth chocolate porter.
I brewed this on 1/16/14 and it is happily bubbling away at temp controlled 60 degrees.
2 Row - 6 lbs
Munich - 2 lbs
Vienna - 2 lbs
Crystal 120L - 1 lb
Dark Chocolate Malt - 1 lb
Flaked barley - 1 lb
Flakes oats - 1 lb
Black patent - .09 lbs
Mash 1.5 qts/lb @ 154 - 60 min
Sparge until collected 8 gallons of wort.
.5 oz Magnum @ 16.70% - First wort
1 lb dark brown sugar - 10 min.
4 oz maltodextrin - 10 min.
.5 oz US Fuggles @ 4.90% - 10 min.
Collected 5.5 gallons of wort @ 1.062
Aerated for 60 seconds with aeration stone.
2 liter starter - Wyeast California lager yeast #2112.
I have 8 oz cacao nibs that I plan on soaking in vodka and adding to secondary.
Debating whether to add 4oz of lactose when I rack to secondary. I figure I'll take a Sample and see if it could use additional sweetness.
Thanks!
If anyone has a question as to why I included a certain ingredient, I'll try to answer. I was shooting for a rich, flavorful, silky smooth chocolate porter.
I brewed this on 1/16/14 and it is happily bubbling away at temp controlled 60 degrees.
2 Row - 6 lbs
Munich - 2 lbs
Vienna - 2 lbs
Crystal 120L - 1 lb
Dark Chocolate Malt - 1 lb
Flaked barley - 1 lb
Flakes oats - 1 lb
Black patent - .09 lbs
Mash 1.5 qts/lb @ 154 - 60 min
Sparge until collected 8 gallons of wort.
.5 oz Magnum @ 16.70% - First wort
1 lb dark brown sugar - 10 min.
4 oz maltodextrin - 10 min.
.5 oz US Fuggles @ 4.90% - 10 min.
Collected 5.5 gallons of wort @ 1.062
Aerated for 60 seconds with aeration stone.
2 liter starter - Wyeast California lager yeast #2112.
I have 8 oz cacao nibs that I plan on soaking in vodka and adding to secondary.
Debating whether to add 4oz of lactose when I rack to secondary. I figure I'll take a Sample and see if it could use additional sweetness.
Thanks!
