First self made all grain recipe. The goal was to make a base Porter recipe on which to build. The addition of cacoa nibs to the secondary fermentation adds a nice earthy nutty flavor and bitter, but it tastes fine without it.
Fermentables
89% - Pale Ale - BE
5
38
3
Mash
4% - Flaked Oats - US
0.2
37
1
Mash
4% - Special B - BE
0.2
30
180
Mash
4% - Black Malt - UK
0.2
28
500
Mash
Hops
Admiral
20
Pellet
Boil
60 min(s)
14.9
31.7
East Kent Goldings
20
Pellet
Boil
60 min(s)
5.5
11.7
Yeast
Wyeast London Ale III 1318
73%
Other Stuff
Cacao nibs (optional)
0.02
kg
Secondary
Mash Steps
Protein Rest
Direct Heat
10
60 min
Mash
Direct Heat
66
60 min
Mash-Out
Direct Heat
78
10 min
Special Instructions
1.A longer secondary fermentation (min 2 weeks) allows the yeast to reach a higher attenuation in my experience. Otherwise the beer might become a little sweet.
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https://brewgr.com/Media/img/r/c6/c6e83f20-cc4d-48e4-868b-e61e2f43bbb6_t.jpg
