Brew Information

Brew date 11/23/15
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%

Brew Background

Homebrew #11

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.

Recipe:

AHS-Chocolate-Stout-13E (BE1-R022068NIV)

Hops:

Williamette

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%

Yeast:

Danstar Nottingham

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.

Sugar:

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.

Brew Pictures

Brewing pre-hop boilJust pitched some yeastActively fermenting yeast

Primary fermentation over but still a kraeusen?IMG_20151205_125921123