winging it chocolate cherry oatmeal porter

[mike-teslia]

Winging it Chocolate cherry oatmeal porter

8lbs. 14 oz. 2 row barley 68% of grist
2.2 lbs. crystal 60 17% of grist
1lbs flaked oats 7.7 % of grist
½ lbs. chocolate malt 3.8 % of grist
½ lbs. black malt 3.8% of grist

13 lbs. total grain bill

Mash at 152 degrees F for 60 minutes

Boil 60 minutes
1 oz. east Kent Golding’s hops 5% alpha acid (60 left in minutes boil)
24 tbsp. cocoa powder (10 left in minutes boil)
3 lbs. sweet cherries crushed (flame out)

Ferment at 24 degrees with Nottingham yeast tell it’s done approx. 14 days

Possibly going to add 4 oz coco nibs and maybe some cherry extract pending on flavor after fermentation is done

Keg at low co2 level (1.6 volumes ish) and push through stout picnic tap at 30 psi approx. (for stout picnic tap see my other thread)

Og was 1.072
Fg to be updated when it was done

 

[Pappers_]

I moved this from the recipe database (which is for your tried-and-true recipes) to the recipes forum. When you've brewed it, refined the recipe and dialed it in, then please feel free to add it to the database.

This looks interesting, I like a good cherry stout.

One comment is that you have a lot of crystal/caramel malt. I typically don't go much over 5%, less than a third of the amount in this recipe.

I find using large amounts of caramel can lead to a cloying, too sweet beer.

 

[mike-teslia]

The recipe I based it off of called for that much I also noticed that it said that 60 percent when it is actually 18 percent

 

[NoIguanaForZ]

The recipe I based it off of called for that much I also noticed that it said that 60 percent when it is actually 18 percent

...the 60 is a color rating, not a percentage.

 

[mike-teslia]

Sorry my mistake I must have read it wrong

 

[mike-teslia]

Porter finished at 1.020 which makes sense due to scaling up the batch coco nibbed for 5 days then racked and forced carbed to 1.5 volumes co2 and pushed through stout picnic tap at 25 psi tastes of bitter sweet chocolate and subtle hints of cherry in the finish lots of chocolate in the nose interested to see how it ages if it lasts that long

Cheers and happy drinking