Chocolate Cherry Porter Recipe
Chocolate Cherry Porter Recipe. In a large saucepan, melt the butter and add your stout or porter. 5 gallons (fermentor volume) pre boil size:
2 lbs crystal malt 60l; Profile add a recipe user settings log out. Allow the beer to stay on the fruit and cocoa nibs for at least two weeks—a month or two is better.
American chocolate malt was chocolate rye.
Mash 1 hour at 152°f (67°c). 200ml fuller’s london porter (under half a bottle) Made with cocoa and door county cherries, we cordially invite you to join us in this tart and sweet flavor experience!
125g soft dark brown sugar;
Maybe a foreign name for black forest. Try chocolate cherry bread from food.com. Extract american porter homebrew recipe.
Allow the beer to stay on the fruit and cocoa nibs for at least two weeks—a month or two is better.
Hoping the chocolate and cherry blend well with some aging. 2 lbs crystal malt 120l; 2 lbs crystal malt 60l;
Preheat your oven to 180°c and grease and line a 9 inch cake tin.
In large bowl, beat sugar and butter with electric mixer on medium speed until light and fluffy, about 2 minutes. Add the cocoa powder and sugar and whist gently until the sugar dissolves. Pour into greased and floured pan.
Chocolate malt (475.0 srm) grain:
Scottish ale (wyeast #1728) yeast: Add irish moss and cocoa powder as indicated. After primary fermentation, rack to secondary and add frozen sour cherries and cocoa nibs.
