alexmatt86
Member
I decided to make a chocolate porter using this recipe:
extract: Boiled with steep for 60 minutes
7lbs - English Pale DME
1 lb - Munich LME
grain: (steeped at 155 degrees for 35minutes)
1lb - Crystal 40
1lb - crystal 80
.75 lb - choc malt
.5lb - Black Patent
Hops:
1oz Perle-7.7aa @ 60min
1oz Goldings-4.5aa@ 10
1oz Goldings-4.5aa @ FO
Extra:
8oz - Bakers Cocoa powder @ 1min
yeast:
Vial of White Labs P001 Cali ale yeast
I plugged it into beer tools and it gave me a predicted OG of 1.070 however after filling carboy and taking my reading I came up with 1.088-1.090
My reading was taken at a temperature when the wort was between 75-70 degrees.
>>The carboy was at 4.75 gallons approximately at time of reading. Could that quarter gallon be the reason?
I topped off until i hit my target gravity.. Is that appropriate in this case? and what effects will that have on my flavor?
Thanks!
extract: Boiled with steep for 60 minutes
7lbs - English Pale DME
1 lb - Munich LME
grain: (steeped at 155 degrees for 35minutes)
1lb - Crystal 40
1lb - crystal 80
.75 lb - choc malt
.5lb - Black Patent
Hops:
1oz Perle-7.7aa @ 60min
1oz Goldings-4.5aa@ 10
1oz Goldings-4.5aa @ FO
Extra:
8oz - Bakers Cocoa powder @ 1min
yeast:
Vial of White Labs P001 Cali ale yeast
I plugged it into beer tools and it gave me a predicted OG of 1.070 however after filling carboy and taking my reading I came up with 1.088-1.090
My reading was taken at a temperature when the wort was between 75-70 degrees.
>>The carboy was at 4.75 gallons approximately at time of reading. Could that quarter gallon be the reason?
I topped off until i hit my target gravity.. Is that appropriate in this case? and what effects will that have on my flavor?
Thanks!