If it was good once, then make it again, right? As with before, I don’t have a brilliant backstory here. I just liked this beer before and with winter descending upon the city, what could be better than a hazelnut and chocolate porter?
This time I added more Frangelico to secondary to boost the hazelnut flavor and it seemed to work out great. I also didn’t add any bottling sugar to this batch because the Frangelico is such a sweet liquor. I think it paid off, because this isn’t too heavy or sweet yet it’s still properly carbonated, which suggests the yeasts came alive and did their thing.
Brew Date: 11/3/13
.5 lb Caramunich
.5 white wheat
1 lb Chocolate
.25 lb Black Patent
Fermentables: 7 lb Light Malt Extract
.75 oz Nugget @ 60
.75 oz Palisade @ 60
1/8th oz Nugget @25
1/8th oz Palisade @25
.5 oz Ahtanum @25
.5 oz Ahtanum @ 5
Yeast: Wyeast 1332 NW ale (2nd use)
Notes: I went a little over time, trying to get the wort back up to temp after adding the light malt extract. Maybe 10 minutes.
Put into secondary: 11.20
Soked cocoa nibs in Frangelico for 4 days, then added 3/4ths of a fifth of it to secondary.