|Beer Style:||stout, chocolate|
|Recipe Type:||partial mash|
There are several recipes that I have seen that use unsweetened bakers chocolate in stouts and porters. I brewed my first porter a few weeks ago – a variation on Papazian’s recipe that calls for the kitchen sink. My variation is a partial mash.
|OG: 1.064 FG: 1.018|
5Q mash water, 2 1/2 (?) G Sparge water mash in at 138F, brought to 155F for 1 hr., mash out at 168F
Beer Style: stout, oatmeal stout, Anderson Valley Barney Flats Recipe Type: partial mash Description: This …