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.
Original Gravity: 1.063
6.56% ABV How is this calculated?
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)
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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