It’s on again. Andrew and I are again toiling away, this time on an entirely made up recipe. This is simultaneously exciting and mortifying, I really don’t know how it will turn out, but that’s all part of the process. Basically, I started with the basics for a robust porter: Two row malt, black patent, and caramel 20 (if memory serves). Then I threw it out the window, added munich and chocolate malts, and traded out the caramel 20 for a mix of 60 and 120. Then, for good measure, we’ll throw in coffee and chocolate. Chocolate Caramel Coffee Porter is the plan. I’ll try to update once in a while as we go.