It has been about a year, and I have been patiently waiting to have at this recipe again...and Super Bowl Sunday was going to be the day! Unfortunately, I had to piece this together a bit (as in: I ran out of a few grains while weighing them out to mill. whoops!), so this is a slightly altered "V2" of this porter
brewed 2/2/2014 4.5 gal post-boil
- Pale Malt: 6 1/2 pounds - Light Munich: 2 pounds - Pale Chocolate: 10 oz - C-40: 8 oz - C-75: 8 oz - Midnight Wheat: 4 oz - Willamette pellets (4.2% AAs): 1.5 oz @ 60, 1/2 oz @ 30 & 15 - Hersheys Cocoa powder: 8 oz @ 1 minute - US-05
OG 1.068, FG 1.022(?), IBU 31, ABV 6.1%
got a crazy high 85% efficiency according to beersmith, soooo: woohoo!
the mash/boil smelled amazing, and then the cocoa powder just took it to a new level. Man I hope Chocko-Porter comes out right this time around!
Kegged on 2/22/2014. The refrac reading was, perhaps, skewed...and I note that because I kept getting a 1.022 (adjusted) reading. Worst case: it drops a few more points and self carbonates in the keg while it conditions. Not a horrible thing to have happen.
There was an "interesting" filmy-bubbly layer on the surface, but there were no off-flavors or smells coming from the beer. I am hoping that this can be attributed to the use of the cocoa powder (I've seen the same looking bubbles making cocoa-laced pancakes before), and that Chocko-Porter is still on track. This will easily condition for another month before it gets to the kegerator...yay for a full keg pipeline!
update 4/15/2014 this beer has come together really nicely! malty, smooth and chocolaty with a slightly roasted edge to the sip...it's a very easy drinker, especially once it starts to warm up. I found it is a nice compliment to dessert or as a nightcap, but don't waste it with other foods. no no, this beer needs to stand alone to appreciate the flavor layers.