LIVE with Brian and Kelly Brewing a Dark Chocolate Raspberry Porter

Change of plans will have us brewing on Sunday starting at 11:00 A.M. Hope to see you there!! Cheers!

Recipe:
(11 gallon batch all grain)
17 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 65.4 %
5 lbs Vienna Malt (3.5 SRM) Grain 2 19.2 %
2 lbs Caramel/Crystal Malt - 80L (80.0 SRM) Grain 3 7.7 %
1 lbs Black (Patent) Malt (500.0 SRM) Grain 4 3.8 %
1 lbs Chocolate Malt (350.0 SRM) Grain 5 3.8 %

Mash Temp 154 for 60 minutes

Hop and chocolate additions
1.50 oz Nugget [13.00 %] - Boil 60.0 min Hop 6 30.1 IBUs
2.00 Cup Hersheys Dark Chocolate Powder (Boil 15.0 mins)
1.00 oz Goldings, East Kent [5.00 %] - Boil 10.0 min Hop 8 2.8 IBUs
1.00 oz Goldings, East Kent [5.00 %] - Boil 5.0 min

Yeast
2.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml]

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