Smoked Porter

Started with the Homebrewers Outpost Smoked Porter kit:

2.5 gallons water.
8 oz. German Smoked Malt
4 oz. Chocolate

in a mesh bag, heated to boil (just - didn't catch it in time. But at least we're at 7,000 ft where water boils 20 F lower...) Added:

7 lbs. Briess Dark Extract (malt)

stirring, and brought to a rapid boil. Added:
2 oz. Kent Goldings hop pellets (Alpha Acid 4.5%)

in a mesh bag. Rapid boil for 60 minutes. Cooled in an ice bath, added cold water to 5 gallons. Added 3 triple shots of fresh espresso with 2 oz. finely grated unsweetened baking chocolate disolved in it. Pitched:

11g Nottingham brewing yeast and put away to ferment.


Starting S.G. 1.052. Pitch temp ~65 F. Ferment temp ~48 F.
-----
kegged at 1.020; aging in the cellar at ~48F
anti ob | Homepage | 02.12.09 - 5:13 pm | #

In trying to sort out the hard cider, I've discovered that these temps are supposedly too low for anything but lagers. Still, the SG drop would seem to indicate that something coped; wonder if it will make the beer sweet or something, by causing the fermentation to stop early?
anti ob | Homepage | 02.12.09 - 5:28 pm | #

1.052 - 1.020 = 0.032
* 105 = 3.36% abw
* 1.25 = 4.2% abv
anti ob | Homepage | 02.12.09 - 5:39 pm | #

Gassed in the fridge for 2 days at ~14 psi. Nice and smoky - can taste the coffee and I think the chocolate as well, but not too overpowering. Carbonation is a bit low.