#### beerfactory

##### Well-Known Member

We were on vacation this summer - and I had a fantastic porter. The beer was a one-off collaboration between two breweries I really like. Emailed them and got a response - pasting an excerpt below:

6 gallons in the fermenter is my target. I put these into Brewer's Friend to start thinking about a recipe.

.5 lb golden naked oats

14.75 lb grain bill

1.062 OG

1.013 FG

.75 oz cascade pellet @ 60" should be ~ 16.19 IBU

~~154~~ degrees single infusion mash decided to mash @ 156

~~Nottingham dry yeas~~t decided to go with S05

any thoughts on the chocolate syrup? I get the timing piece, but I am thinking about quantity. I'd like to start with a conservative amount on my first batch but I just do not know what a good jumping off spot would be...

*For the base malts we used a combination of Maris Otter and 2-row for a total of about 60-65 percent of the overall malt bill, fairly even mix but a little heavier toward the Maris Otter. We used maybe 15% flaked oats and then maybe 5 or so % chocolate wheat and a sprinkle of another chocolate malt, with the remaining bit using some dark crystal and also a little bit of golden naked oats to add some nutty-type notes. I don't remember what hops we used but it didn't matter much as we just did a 60 minute addition shooting for pretty low IBUs for some balance....maybe 15 IBUs or so. We mashed between 154-158 to keep bring out the sweetness and used an english ale yeast. Toward the end of fermentation (slowed down but still bubbling) we added some hershey's chocolate syrup.*6 gallons in the fermenter is my target. I put these into Brewer's Friend to start thinking about a recipe.

*4 lbs two row*

6 lbs maris otter

2.5 lbs flaked oats

.75 lb chocolate wheat

.5 lb chocolate malt

.5 lb 150L crystal6 lbs maris otter

2.5 lbs flaked oats

.75 lb chocolate wheat

.5 lb chocolate malt

.5 lb 150L crystal

.5 lb golden naked oats

14.75 lb grain bill

1.062 OG

1.013 FG

.75 oz cascade pellet @ 60" should be ~ 16.19 IBU

any thoughts on the chocolate syrup? I get the timing piece, but I am thinking about quantity. I'd like to start with a conservative amount on my first batch but I just do not know what a good jumping off spot would be...

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