12/21/2023 0 Comments Lactose in beersmithI’m also going to add EKG in with 10 minutes to go as a flavor hop addition. This will go in at 60 minutes into the boil. My main bittering hop is EKG East Kent Golding. The wort to a boil now,… So let’s talk about what’s going in the boil and when. These are dried seeds from the cocoa plant and they really add, well, just a delicious chocolaty flavor to any beer and they smell absolutely delicious. The last missing piece of the puzzle, cocoa nibs. So that’s going to give a little bit of sweetness to the beer and a creamy mouth feel, which is what I’m looking for. So it will still be present in the, in the finished beer. And unlike a lot of sugars, this is not something that’s going to be consumed by the yeast. Now the last ingredient that’s fermentable in this beer is this. I’ve seen people put it in at the mash, in the boil, even in the fermentor, I’m going to be electing to put this into the end of my boil. So it should mix better in with the beer. This because it’s powdered, it isn’t so oily. And I’ll eventually kind of dry out, sounded like a lot of work. There are ways that you can reduce the amount of oil in your peanut butter, which I think involves something about tipping from one container to another, over a lot of time, like weeks and weeks. Trouble is peanut butter is quite oily and oil and water. Now the obvious ingredient would be to put some actual peanut butter into the beer. So that’s the Porter part to get the peanut butter part? Well, I got something pretty cool for that. So this is an original gravity of around 1.051 when everything is in there. So yeah, the base for this recipe is my English Porter recipe, and that is what’s in the mash right now. So while this is mashing, let’s chat about what that is. There are three additional ingredients that I’m going to be adding into this to get the peanut butter, the milk, and the chocolate. It’s one I’ve already brewed as part of my Homebrew challenge. Now as things stand what’s in here right now is my basic English Porter recipe. Gosh, it’s been a long time since I’ve had the mash tun full all the way at the top like this.Īll ready, the color looking good. I’ll talk about what’s in here in a moment, but I am going to be mashing this at 152 Fahrenheit or 67 Celsius. An opportunity to pass up, not to do a full batch. I don’t always do that, but this was just too good. So I’m brewing a full five gallon batch today. So I’m going to brew what is essentially the base of an English Porter, but it’s going to have peanut butter and milk chocolate in it as well. How’s it going? My name is Martin Keen, and I think I’ve got a fun one today.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |