mikeasu
Well-Known Member
Hey All,
Wondering if I can get a critique of this recipe for a Chocolate Peanut Butter Porter:
Starting point - Who's Your Taddy Porter from Brewing Classic Styles (Brown Porter)
Assumptions and calculations based on - no sparge efficiency of 57%, desired preboil gravity 1.055 (fermentables only)
Single Infusion at 152°
13 1/4 lb British Pale Ale Malt
1 3/8 lb Brown Malt
1 3/8 lb Crystal 40°
7/8 lb Chocolate Malt 350°
Added last 5 min of boil
2x 6.5 oz Powdered PB2
8 oz Hershey's Cacao Powder (Unsweetened
8 oz Lactose
Hops:
Fuggles 5% for 60 min
Fuggles 5% for 10 min
WLP013 London Ale
Something for SHMBO to enjoy, so looking for anywhere from 5-6%, and on the sweeter side - seems 1/2-1 lb of lactose would help. Want the PB to be apparent, so 2 jars (based on past threads here). Thought of also adding cacao nibs in secondary (plan to do 1 week primary at around 60°, then a 1 week secondary, let more of that powder settle out). Suggestions?
Much Appreciated,
Mike
Wondering if I can get a critique of this recipe for a Chocolate Peanut Butter Porter:
Starting point - Who's Your Taddy Porter from Brewing Classic Styles (Brown Porter)
Assumptions and calculations based on - no sparge efficiency of 57%, desired preboil gravity 1.055 (fermentables only)
Single Infusion at 152°
13 1/4 lb British Pale Ale Malt
1 3/8 lb Brown Malt
1 3/8 lb Crystal 40°
7/8 lb Chocolate Malt 350°
Added last 5 min of boil
2x 6.5 oz Powdered PB2
8 oz Hershey's Cacao Powder (Unsweetened
8 oz Lactose
Hops:
Fuggles 5% for 60 min
Fuggles 5% for 10 min
WLP013 London Ale
Something for SHMBO to enjoy, so looking for anywhere from 5-6%, and on the sweeter side - seems 1/2-1 lb of lactose would help. Want the PB to be apparent, so 2 jars (based on past threads here). Thought of also adding cacao nibs in secondary (plan to do 1 week primary at around 60°, then a 1 week secondary, let more of that powder settle out). Suggestions?
Much Appreciated,
Mike
