MariaAZ
Well-Known Member
On 12/17 I brewed Papazian's GSA based a bit on a tweak by 2pugbrew on the recipe forum:
6# dark malt extract
1# crystal malt
1/4# black patent
1/4# roasted barley
1 1/2 oz Challenger Brewer - boiling hops
1/4 oz Willamette - finishing
1 c brown sugar
1 c molasses
1 t gypsum
Danstar Nottingham dry yeast
4 oz ginger root
8 oz Baker's chocolate
I opened the fermenter to take a SG reading (1.014 by the way) and tasted the sample pulled for the test. It is very dry with a pronounced alcohol taste. The flavor is very clean with a little bitterness and a faint chocolate aftertaste. I can't detect any ginger. Overall, it's actually rather bland. I was hoping for something with a bit more flavor, but I've heard that porters improve with age.
Is what I'm experiencing thus far normal for a porter? I was thinking about racking to a secondary for a week or so, until I can get more bottles. If this batch isn't progressing normally, is there something I can do to improve it in secondary?
6# dark malt extract
1# crystal malt
1/4# black patent
1/4# roasted barley
1 1/2 oz Challenger Brewer - boiling hops
1/4 oz Willamette - finishing
1 c brown sugar
1 c molasses
1 t gypsum
Danstar Nottingham dry yeast
4 oz ginger root
8 oz Baker's chocolate
I opened the fermenter to take a SG reading (1.014 by the way) and tasted the sample pulled for the test. It is very dry with a pronounced alcohol taste. The flavor is very clean with a little bitterness and a faint chocolate aftertaste. I can't detect any ginger. Overall, it's actually rather bland. I was hoping for something with a bit more flavor, but I've heard that porters improve with age.
Is what I'm experiencing thus far normal for a porter? I was thinking about racking to a secondary for a week or so, until I can get more bottles. If this batch isn't progressing normally, is there something I can do to improve it in secondary?