finally racked the brown porter to secondary, and checked that gravity!
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| looks like 1.020 behind that head. |
with the 1.020 FG, that means around 5.8% - 6.0% abv (OG 1.065). the smell from the porter is really, really nice. plenty of roasty / coffee notes, and a hint of dark chocolate aroma. no real hop aroma that i noticed in the sample, though the earthy notes from EKG's might just compliment this recipe (also, i'm fairly used to loads of american hops in beer, so YMMV). the mouthfeel is quite good, nice and full, but not quite a milkshake. there is a tiny hint of sweetness to the beer, though i assume a higher mash temp would have helped increase that and probably balance that aspect a bit more. i'm also guessing the carabrown and caraaroma played a small part in that as well, though, those specialty grains are more towards the 'toasty' spectrum
the two 5 gallon buckets were racked to nice carboys. the 'regular' batch was simply racked, while the 'stale' porter had the wyeast old ale blend introduced.
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| i don't see a pellicle, but it will develop in time... |
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| 'regular' on the left, 'stale' on the right |
the current plan is to let the 'regular' porter sit in secondary for two weeks or so, cold crash out the yeast, rack to a keg, and force carbonate. it'll be close, but i should have it ready for the PaleAles meeting in september so people can decide if they want to make a beer like this for the group brew. as i've already made this recipe, i'll be making the 'stout butt beer, 1720' from mosher's radical brewing.
