need to figure out what type of chocolate malt to use, brulosophy used gladfield light chocoloate malt. Regular chocolate malt may be too bitter. Brulosophy suggested Briess chocolate malt as substitute
From brulosophy (http://brulosophy.com/2017/07/13/short-shoddy-pt-5-oatmeal-porter/). This was originally brewed with a 20 min mash and 20 min boil at 57% efficiency, yeast pitched at 80 degrees F. Resulted in a great tasting porter. I am going to use this as a base for a shortened brew. The chocolate malt used was Gladfield light chocoloate malt (350L color)
Adding frozen cherries to primary, vanilla beans to secondary and cherry extract at keg.
geinspireerd door Greg Huges
Special Roast is actually Cherrywood Smoked Malt by Breiss ( Didn't find in Database)