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Old 11-01-2012, 08:26 PM   #11
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It's got a sweeter finish to it. There is the bouquet of the willamette in there, but the hops are all low AA, and really do enough to bitter it to make it not cloying, but balanced.

It's got the great smooth coffee, bittersweet chocolate flavor going on with it. Those impart a bit of 'bitter' which isn't really calculated in the IBU's.

But as a stock answer to the question, I'd say it's on the sweeter side of finish, without the super roasted, acrid bitter flavor, but it's far from being a sugar bomb.

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Old 11-01-2012, 11:15 PM   #12
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Awesome just picked up the ingredients thanks. The acrid bitter flavor was what I was looking to avoid. Thanks again

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Old 11-02-2012, 04:03 PM   #13
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Awesome, let me know how it turns out.

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Old 11-02-2012, 10:54 PM   #14
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This smells amazing. And yes I know I am at my limit with this batch just had to be careful for boil over but it's rolling along nicely :-)

image-3877829561.jpg  
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Old 11-03-2012, 12:37 AM   #15
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Og ended up at 1.053 ended up with a little over 5 gallon so I'm not gonna complain.

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Old 11-03-2012, 02:27 AM   #16
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Nice!! Yeah it smells great.

That OG is fine!

If you noticed when you transferred how much foam you get, the head on this beer sticks around for a LONG time.

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Old 11-04-2012, 06:24 AM   #17
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So I just brewed this earlier today. I accidently forgot about the cocoa addition. Is their any suggestions to adding it into primary or secondary, once fermentation has begun? I was thinking about boiling for 15 minutes just enough water for the powder, dissolving the powder, then adding it to primary tomorrow morning. Any suggestions or advice?

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Old 11-04-2012, 10:42 AM   #18
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I don't see why not. I have seen people add coco nibs in secondary. I for got to add orange peel to a wit I boiled it and added to fermenter beer came out great.

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Old 11-04-2012, 01:04 PM   #19
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If you didn't add the cocoa powder it's not a huge deal honestly. It's got a chocolately roast to it anyways.

If you want it there, I think you could add it to some boiled water, stir it up really well, and add to the primary now. Give it a good swirl, if it's already krausening, I wouldn't shake it.

Or, you could get some cocoa nibs, soak in vodka for a day, and add to primary. It'll make it REALLY chocolate flavored. I think I would go the nib route if you forgot it, I don't know how the powder would taste if it wasn't boiled in there for atleast a bit.

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Old 11-04-2012, 03:44 PM   #20
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Thanks...I'll take the nibs route!

This is my first attempt at a porter. Have never really enjoyed them before but as the years of homebrewing passes my palette has most certainly changed. And that is really exciting.

The wort tasted amazing. I could certainly pick up the chocolate even without the cocoa.

While trying a new style I also tried a new technique. After collecting my pre-boil volume I added another gallon of wate to the mash and held there for about 20-30 minutes, collected the second runnings and simultaneously brewed another batch using different hops. I had wanted to try this technique for some time and since I had left over hops that I needed to get rid of I decide it would be a good time to try it. I used centennial and saaz hops. Im not really sure how the hop combination will play out, especially with a porter, but I figured what do I have to loose? I also pitched us-04 yeast. If it doesn't turn out well I at least still have the original recipe that I'm sure to enjoy.

Thanks again!

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