http://www.homebrewtalk.com/showthread.php?t=359746
Found this on www.homebrewtalk.com. Looked like a good "starter" porter (stout). We're still in learning mode and wanted to give this a try. Changed out the cocoa powder for cacoa nibs based on some research. Additionally, made a slight downward adjustment to the Chocolate Malt (down to 1.2lb) to bring the color in line with target range for Oatmeal Stout.
Fermentables
69% - Maris Otter Pale - UK
9
38
3
Mash
15% - Flaked Oats - US
2
37
1
Mash
6% - Caramel/Crystal 80 - US
0.75
35
80
Mash
4% - Chocolate Malt - US
0.5
34
450
Mash
4% - Pale Chocolate - UK
0.5
32
200
Mash
3% - Black Patent Malt - UK
0.375
25
500
Mash
Hops
Northern Brewer
0.75
Pellet
Boil
60 min(s)
9
20.7
Willamette
1
Pellet
Boil
20 min(s)
5
9.3
Yeast
White Labs English Ale WLP002
72%
Other Stuff
Vanilla Bean
2
each
Secondary
Cacoa Nibs
8
oz
Secondary
Mash Steps
Mash in
Infusion
153
60 min
Mash-Out
Infusion
168
5 min
Special Instructions
1.Mash in - add 4.66gal of water with target temp of 153.0F for 60min
2.Sparge - bring 5gal of water to 168F
3.After draining initial wort, pour sparge water in, stir gently, let sit for 5 min.
4.Recirculate until clear, then fill brew kettle to 7.7gal
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Over-carbed the bottles with too much sugar. Other than that, really tasty.
3/11/2016 11:33:05 AM