Partial mash
grains:
2 oz. of black patent
2 lbs of dark brown sugar
.5 lbs of chocolate malt
1 lb of 60L crystal malt
7.25 lbs of Light syrup
2 oz. of roasted barley
1 1/4 cups of bakers chocholate
hops:
.5 oz cascade for 60 min
1 oz of northern brewer for 60 min
.5 oz cascade for 30 min
yeast:
W'yeast Swedish Porter
Proceure:
Mash cracked grains @155 deg f. for 1 hour
add malt, hops, sugar and chocolate and boil for 30 min. add rest of hops and boil for 30 min
cool pitch ferment...
when in the secondary prepare approximatly 5 8" stalks with leaves of Fresh Mint buy putting in
2 cups of water and heating to 180 deg f. and holding for 30 min to kill off any cooties that might be on the leaves.
Add water AND mint leaves to the secondary for 2 weeks, prime and bottle
Very refreshing with a slight warming effect
OG. 1.086
FG. 1.018
ABV 8.9%