Dark, hoppy porter pitched upon the yeast cake of Batch 107.
planning to add Cacao Nibs from Costa Rica at some point in fermentation
Recipe Type: All Grain
Yeast: WLP090
Yeast Starter: Yeast cake from batch 107, split between two carboys
Batch Size (Gallons): ~6.5
Original Gravity: 1.060
Final Gravity: 1.0??
IBU: ~55?
Boiling Time (Minutes): 60
Color: BLACK LIKE THE NIGHT
Primary Fermentation (# of Days & Temp):
Secondary Fermentation (# of Days & Temp):
10# Maris Otter
1# Roasted Barley
1# Special B
4oz C40
4oz Carapils
1oz Northern Brewer (6.9%) – FWH
0.5oz Nugget (11.7%) – 20 min
0.5oz Northern Brewer (6.9%) – 20 min
0.5oz Nugget (11.7%) – 10 min
0.5oz Northern Brewer (6.9%) – 10 min
whirlfloc – 10 min
1/27/2024 – Brew day!! Beautiful mash-in at 153°, held steady down to 151° by the end of the 60 minute mash. ~8 gal of wort at the start of the boil, ~6.5 gal of wort at the end. yeast cake from 107 (all liquid after transfer to secondary, with left-over hops as well) split between two carboys, and the batch was split between the two carboys after being chilled to about 85°, weighing in at 1.060
1/28/2024 – following a number of online sources that suggest 4-8oz nibs/~5 gal batch, I began soaking 5oz of Cacao nibs from North Fields Cafe in La Fortuna, Costa Rica in enough everclear (and a little bit of budget vodka) to cover the nibs. Planning to add this to the fermenters tomorrow. Following (https://www.homebrewtalk.com/threads/cocoa-nibs-in-robust-porter.459888/#post-5912781), I will suspend in the wort in a tied-off coffee filter (or hops bag?), like a bouquet garnis