This recipe follows closely to a Black Butte Porter clone recipe with minor adjustments.
Nibs and oak chips are negligible. Add to taste.
---Batch 1: 8/3/2013---
- Substitutions: Warrior for Nugget. Belgian chocolate for American chocolate. 120L for 90L.
- No starter- 2 vials instead
- Crap. I got Flaked Wheat vs Malted Wheat. I'm not actually sure they had malted wheat. I changed the recipe to account
- 1 week: After a week it's done fermenting (it fermented HARD for a couple days). FG is at 1.016 (estimated since I never took an OG).
- Added only 6oz of the cocoa nibs. It already smelled so chocolate'y.
- Added the 8oz of extracted oak chips and a vanilla bean.
- 2 weeks later: FG still at 1.016. Hydrometer tasting was amazing. Kegging.
- VERDICT: Perfect. If anything, it tastes a tad sweet. Almost like a lacto stout. But that is probably fine for a crow pleasing beer.
- This time I used malted wheat (not flaked) but had to sub UK chocolate for another 4oz of regular chocolate. Ah well.
- Spices: 8oz cocoa nibs, 4oz of med toast french oak soaked in whisky and rum (I divided those up into 2 equal bowls and put plastic wrap around the top. Will extract for 2 weeks then add to primary and let it sit for another week in the fermentor.
- OG: 1.059 (refractometer)
- 12-17-2013 Added chocolate & wood. FG: 1.016 (hydro)
- Tasting notes: Oak chips were too overwhelming. Man, chips suck. And 8oz is waaay too much. Half that would have been better.