|Kegging date||12/05/15 10 psi @ 36F (2.47 volumes c02)|
|Bottling dates||To be announced after keg aging|
|Alcohol by volume||4.7%|
A tad bitter to start but finishes smooth and lightly sweet. The yeast seemed to keep Krausen on top of the fatty acids the chocolate left behind. This is being called a porter because at 4.7% ABV this just isn’t stout enough for me to go with the recipes name.
Triploid seedling of the English Fuggle variety. Mild and pleasant, with slightly spicy and floral tones. The most widely grown aroma hop in the US; released from the USDA breeding program in 1976. Alpha Acids 4.0 – 6.0% …. Beta Acids 3.0 – 4.5%
1 packet rehydrated
Pitched @ 60°F slowly raised to 70°F over 1 week to keep the taste as neutral as possible. In this batch immediate tasting still reveals a tartness classical to Nottingham that detract from the malt.
6 lb Liquid Malt Extract, 1.75 lb Specialty Grains comprising of Chocolate Malt, English Crystal, Black Roasted Barley, Black Patent and Flaked Oats. Contains Belgian cocoa. Maltodextrin for mouth-feel and head retention.