BeerBorg

I am brewing the Brown Porter recipe from " Brewing Classic Styles " I'll be using Maris Otter instead of the light extract that Jamil has in the recipe. I am anxious for this one to be ready to drink!

I am also going cold steep the chocolate and brown malt. I hope this doesn't make it too smooth. I just read that Porters are ok with regular 60 minute mashing of the dark grains because the style calls for a little bitterness and acridness.

I used 2 quarts of water to go with a little under 1 lbs. of dark grain for the steep. I'll let it steep for about 18 hours before adding the liquid to the boil with 10-15 minutes remaining. I'll have to account for that additional water by starting the boil with less water.

Does anyone see any mistakes that I didn't notice?

Looks good to me. Let us know how it turns out. I just did a brown ale with Marris Otter. It is carbonating in my kegerator now.

I'm going to use one gallon of this and add Cacao nibs to it. I'm thinking of .75 oz of nibs steeped in just enough vodka to cover them for a day and adding vodka and nibs to the secondary a week before bottling. How does amount of cacao nibs seem?
I'm going for just a hint of chocolate in the background.

I bottled the brown porter with "dry hopped " cacao nibs today. I have a gallon that I racked to a glass jug. I had the .75 oz of nibs in the 1 gallon jug for 1 week.

I tasted the un-carbed beer and It had a slight chocolate taste. I wanted more so I added the extract that I made of cacao nibs.

I think it will be good. It will interesting to see what 4 weeks of conditioning does to it.