eko
Well-Known Member
I started a batch last November that I decided to split up into multiple experiments. They turned out so good I thought I'd share. I'm sure there's room for improvement here but I'd happily take each of these as a full batch.
I started with a goal of getting about 5.5 gallons to the fermenter. Here's the grain bill:
10.0 lb Maris Otter (UK) 72 %
1.0 lb Munich Light (DE) 7 %
1.0 lb Caramel/Crystal 80L (US) 7 %
0.75 lb Black Patent (UK) 5 %
0.5 lb Chocolate (UK) 3 %
0.5 lb Pale Chocolate (UK) 3 %
Mash for 90 minutes at 156 F. Stirred after 60 minutes.
60 minute boil, 7.5 gallons to 5.5 gallons.
2.5 oz Willamette (US) 60 minutes
0.5 oz Willamette (US) 15 minutes
London ESB ale yeast - Wyeast 1968
OG 1.068
FG 1.019
6.4% ABV
42 IBU
46 SRM
In the primary for 16 days. 24 hours in the temps started rising, hooked up a box fan for the night to keep the winter air circulating around it. After that, activity dropped and a thermawrap and stc-1000 kept it steady around 69F.
During this stage I picked up some vanilla beans, habanero peppers, and 100% unsweeted cacao. I split the vanilla beans, cut them in 1-2 in strips, and soaked them in 2 oz of bourbon. I took 3 habaneros (~0.7 oz), cut the tops & stems off, deseeded, sliced and baked at 350 F for 20 mins, finally soaking in 2 oz of bourbon. Finally I divided the 100% unsweetened cacao into two groups: 0.5 oz and 1.5 oz. Both groups I chopped, sliced, even shaved a little (these came in bar form), then I soaked the 0.5 oz in 2 oz of bourbon and the 1.5 oz on 3 oz of bourbon. This was basically enough bourbon to fully cover the pieces in the small dish they were in. Those all sat for 9 days.
Then I took my primary and racked to 3 secondaries: 1 gallon went into a 1 gallon bucket, 1 gallon into a 1 gallon carboy, and the remaining 3.5 gallons into a 6 gallon carboy.
The 1 gallon plastic bucket I set aside as my control. I poured the habaneros and 0.5 oz cacao into a hop bag over the 1 gallon glass carboy (so that all the extract went in) and dropped the bag in. In the same way, I poured the vanilla beans and 1.5 oz cacao into a hop bag over the 3.5 gallon batch and dropped the bag in. They all sat at around 66 F room temp for 17 days.
Finally I bottled, and basement-aged them for 2 weeks before sampling my first bottles.
The porter itself is good. But I was surprised by how much I enjoyed the other two. The vanilla cacao batch is smooth, with plenty of flavor, a velvety mouthfeel and a subtle cacao-dryness lingering. However, the habanero is by far my favorite. It is hot without slapping you in the face. It's more of an in-the-throat-heat, so you get a chance to enjoy the taste first before the temperature rises. I only wish I got more than 10 bottles of this stuff. I have shared with friends and it has received rave reviews.
As much as I enjoyed these, I realize I'm biased. If anyone has tweaking suggestions, or if you try it and have feedback or make your own adjustments, please share.
https://www.brewtoad.com/recipes/fuerte-navidad
I started with a goal of getting about 5.5 gallons to the fermenter. Here's the grain bill:
10.0 lb Maris Otter (UK) 72 %
1.0 lb Munich Light (DE) 7 %
1.0 lb Caramel/Crystal 80L (US) 7 %
0.75 lb Black Patent (UK) 5 %
0.5 lb Chocolate (UK) 3 %
0.5 lb Pale Chocolate (UK) 3 %
Mash for 90 minutes at 156 F. Stirred after 60 minutes.
60 minute boil, 7.5 gallons to 5.5 gallons.
2.5 oz Willamette (US) 60 minutes
0.5 oz Willamette (US) 15 minutes
London ESB ale yeast - Wyeast 1968
OG 1.068
FG 1.019
6.4% ABV
42 IBU
46 SRM
In the primary for 16 days. 24 hours in the temps started rising, hooked up a box fan for the night to keep the winter air circulating around it. After that, activity dropped and a thermawrap and stc-1000 kept it steady around 69F.
During this stage I picked up some vanilla beans, habanero peppers, and 100% unsweeted cacao. I split the vanilla beans, cut them in 1-2 in strips, and soaked them in 2 oz of bourbon. I took 3 habaneros (~0.7 oz), cut the tops & stems off, deseeded, sliced and baked at 350 F for 20 mins, finally soaking in 2 oz of bourbon. Finally I divided the 100% unsweetened cacao into two groups: 0.5 oz and 1.5 oz. Both groups I chopped, sliced, even shaved a little (these came in bar form), then I soaked the 0.5 oz in 2 oz of bourbon and the 1.5 oz on 3 oz of bourbon. This was basically enough bourbon to fully cover the pieces in the small dish they were in. Those all sat for 9 days.
Then I took my primary and racked to 3 secondaries: 1 gallon went into a 1 gallon bucket, 1 gallon into a 1 gallon carboy, and the remaining 3.5 gallons into a 6 gallon carboy.
The 1 gallon plastic bucket I set aside as my control. I poured the habaneros and 0.5 oz cacao into a hop bag over the 1 gallon glass carboy (so that all the extract went in) and dropped the bag in. In the same way, I poured the vanilla beans and 1.5 oz cacao into a hop bag over the 3.5 gallon batch and dropped the bag in. They all sat at around 66 F room temp for 17 days.
Finally I bottled, and basement-aged them for 2 weeks before sampling my first bottles.
The porter itself is good. But I was surprised by how much I enjoyed the other two. The vanilla cacao batch is smooth, with plenty of flavor, a velvety mouthfeel and a subtle cacao-dryness lingering. However, the habanero is by far my favorite. It is hot without slapping you in the face. It's more of an in-the-throat-heat, so you get a chance to enjoy the taste first before the temperature rises. I only wish I got more than 10 bottles of this stuff. I have shared with friends and it has received rave reviews.
As much as I enjoyed these, I realize I'm biased. If anyone has tweaking suggestions, or if you try it and have feedback or make your own adjustments, please share.
https://www.brewtoad.com/recipes/fuerte-navidad
