Here’s the recipe mentioned in the previous post. It’s a coffee flavor bomb. I’m going to dial the carafa malt back a bit next brew but, for blog consumption, here is the Naked Porter recipe:
Next version I’ll back the Carafa down to a more respectable 10 ounces. Make sure your water is very hard or treat with alkali, bicarbonate or hydroxide, to ensure the mash is not too acidic. Cheers!