Garage12brewing
Well-Known Member
Hi there!
Looking to brew a robust porter really soon to be able to enjoy it for the Holidays...
When do you guys prefer to add the cherry puree and the cocoa nibs... seems that 50% add them to the end of the boil and 50% into the secondary...
The cherry puree could be in the secondary and the cocoa nibs at the end of the boil to extract more flavor ? What are your opinions on that ?
My recipe isnt over yet but should look like this ( I dont have access at my Beersmith right now.... ) :
6.5%
6lbs 2 row
4lbs beech smoked malt
1lbs munich light
0,6lbs 80L caramel/crystal
0,75 chocolate malt
0,5lbs black malt
1oz Warrior 60min
1oz East kent golding 15min
Nottingham Lallemand dry yeast hydrated
Need to figure when to add the cherry puree 3lb and the cocoa nibs 4oz....
Thanks !!!
Looking to brew a robust porter really soon to be able to enjoy it for the Holidays...
When do you guys prefer to add the cherry puree and the cocoa nibs... seems that 50% add them to the end of the boil and 50% into the secondary...
The cherry puree could be in the secondary and the cocoa nibs at the end of the boil to extract more flavor ? What are your opinions on that ?
My recipe isnt over yet but should look like this ( I dont have access at my Beersmith right now.... ) :
6.5%
6lbs 2 row
4lbs beech smoked malt
1lbs munich light
0,6lbs 80L caramel/crystal
0,75 chocolate malt
0,5lbs black malt
1oz Warrior 60min
1oz East kent golding 15min
Nottingham Lallemand dry yeast hydrated
Need to figure when to add the cherry puree 3lb and the cocoa nibs 4oz....
Thanks !!!