I just finished up the porter. Thanks to Sous Chef Greg, I took an unplanned tack.
Initially I was just going to dump the cocoa into the brew kettle. Greg suggested I mix it with water before adding it. Instead I drew off buckets of hot wort and whisked in the cocoa. Then I added it back to the brew kettle. Finally, I whirlpooled the whole thing for about 10 minutes before transferring to the fermentation tank.
I think it went well. A fair amount of cocoa was left behind in the brew kettle, but a lot made it to the fermenter. The heat exchanger didn't clog, and it cleaned up easily afterward.
My yield will be a little less than I would hope for, but I'm not going to filter this ale, so that will help my final yield.
The numbers turned out slightly higher than I was shooting for, but if I erred on the right side. It just means the ABV will be a little higher than anticipated, and our customers don't seem to mind that!
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