This past weekend I made a Chocolate Porter using creating a recipe for a chocolate bock but using ale yeast due to temperature restrictions. So I guess the official name of this brew is appropriately named a chocolate porter.
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I don’t have a big lobster pot to do big boils in, so I had one gallon each in 2 pots. The grains were steeped in their own pot, and other pot was brought to a boil then taken off heat where the liquid and dry malts were added and dissolved. Then as suggested I brought it back to a boil for a few minutes. The two pots of wort, and the rest of the water were combined into a 5 gallon bucket to the five gallon line, maybe just a bit over it.
Starting gravity is 1.053 already temp adjusted. When the fermentation is done, ill rack this onto the 1 lb of cacao nibs. I plan on the final gravity being around 1.015-1.010 so the final ABV is around ~5%.
The gravity has dropped to 1.018. I added the 1lb of cacao nibs directly into the primary. I will check on this in a month and if it is where I want it, begin bottle conditioning.
This is finished aging on the cacao nibs and the gravity is at 1.017.
Very chocolate forward nose. Head retention is one of the best I’ve ever seen in a beer. It will stick around for almost an entire glass; and leave foam on the side of the glass as you drink it. The taste is more of a coffee / chocolate with just a very mild hoppiness for balance.Share this content
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