Family Reunion Honey Porter

This batch was a joint effort from me and my Dad. He and Mom had come for their almost-annual Birthday/Anniversary/Mother's Day/Father's Day visit, and I thought it would be fun to brew a batch of beer.

Fermentation was interesting, to say the least. Despite Dad's insistence that "It looks like it will be fine", I got to use a blow-off tube for the first time (although I should have used one for Furry Fruit Fury). The primary fermenation took place in the glass carboy so we could watch the roil-boil-churn-and-turn of the process.

Click here for photos and a video of the process (before the blow-off tube was installed).

The result is, quite frankly, a honey porter that doesn't taste much like honey. The hops were much too strong to allow the subtle notes of honey to peek out, and I resorted to adding 1/4 cup of honey to the bottling mix. It is definitely a porter, however, and these are certainly drinkable.

Due to the overwhelming acid content of the hops, I would suggest aging these at room temperature for a good 3 months before putting them in the fridge. However, if you like strong, hoppy beer, then by all means, enjoy them as soon as you like.

Gravities:

Original Gravity: 1.063
Transfer: 1.014
Final: 1.013
6.56% ABV How is this calculated?

Ingredients:

7 lbs Amber liquid malt extract
1/2 lb Crystal malt
1/2 lb Chocolate malt
1 cup Honey
1 oz Chinook hop pellets (11%)
1 tsp Irish moss
1 package SafAle 04 yeast
1/4 cup Honey (bottling)
3/4 cup Sugar (bottling)

Directions:

In 3 gallons water, steep Crystal and Chocolate malts at 165 for 45 minutes in a grain bag.
Remove grain bag and heat to a boil.
Add hops and LME.
Boil for 15 minutes.
Add irish moss and continue boil for 45 minutes more.
Remove kettle from heat and cool to 85.
Add Honey during cooldown.
Add yeast, and allow to ferment for 1 week.
Transfer to secondary fermenter and let sit 2 weeks.
Dissolve 3/4 cup sugar in 2 cups water.
Add dissolved sugar and 1/4 cup honey to bottling bucket.
Bottle and store for at least 2 weeks before chilling.

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