Porter Progress

by ben smithson on

Here’s a quick follow up on the porter that I am working on. It’s Brian Smith’s Prestidigitation Porter from BeerSmith + a little tweaking. I added just a little bit of cascade hops from the garden and a homemade hazelnut extract. For the hazelnut extract, I just did a 1.5 week soak. I bought raw hazelnuts from Whole Foods. After roasting the nuts, I boiled them in a little water to help remove the skins. Then I drained the pan, removed the skins, and soaked them in a few ounces of Bulleit bourbon. The extract turned super dark in the week-and-a-half I had the nuts soaking in the bourbon.

So for secondary fermentation, I added the hazelnuts and a little over 1 Tbsp of the bourbon extract. I hope it doesn’t turn out too harsh.

We're right at 1.014 - right at where we need to be for two weeks in the fermenter.

We’re right at 1.014 – right at where we need to be for two weeks in the fermenter.

Leave a Reply

Your email address will not be published. Required fields are marked *


*