My chocolate porter starts smooth as silk, and finishes smooth as silk. The secrets? 1/2 lb of oatmeal in the mash and 3/4 lb Van Houten Cocoa Powder in the fermenter 1/2 lb of lactose when you bottle.
Wow. Sounds similar to my wife’s recipe (we do only extract brews right now... not enough space, or equipment to do all grain yet) - Cept, no oatmeal (different grains) and she uses actual baking chocolate and we use almost a full pound of lactose.
“My chocolate porter starts smooth as silk, and finishes smooth as silk. The secrets? 1/2 lb of oatmeal in the mash and 3/4 lb Van Houten Cocoa Powder in the fermenter 1/2 lb of lactose when you bottle.”
You’re making me thirsty. With beer prices here in Northern Colorado breaking $8 for a six-pack I’m going to start brewing my own again. I love Stout and Porter.