Triple Smoked Cocoa Brown Porter

Brewed with three different smoked malts. Cherry wood smoked malt, pecan smoked malt, and German rauchmalt. With almost 30% of the grist being smoked malt this is a fairly smokey beer. Still not Schlenkerla Brewery in Bamberg levels of smoke but still smokey. I just decided to add some minimally processed S. American cocoa to the end of today's boil for this smoked Brown Porter. The cocoa is cured over a open fire which gave a slightly smokey flavor to my Chocolate Porter I brewed with it. I think the cocoa will be a nice addition to this brew, adding a layer of complexity and depth. Watched the sunrise as I was pitching yeast into this brew.

Grist bill: Briess two row, Cherry Wood Smoked, Pecan Smoked Malt, Weyermann Rauchmalt, Amber Malt, Coffee Malt, Crystal malt, Chocolate Malt. Hopped with Vanguard. Fermented with chico yeast.

1 comment:

  1. Is there anyway that we could get the percentages for the grain bill for this porter?