It’s a good beer: the chocolate and coffee flavors are there but not sharp at all, it’s got some nice viscosity to it without being syrupy or having an alcohol burn to it. Drinkable in a very pleasant way, with maybe a little more punch than your average bear.
However, I really needed to nix the Black Barley malt. Because my goal was to make a double brown ale, not a porter. Looking at the picture, though, this is clearly a porter. All from half a pound of the Black Barley, so I’ve definitely gotten a lesson in color for beer.
It’s not a bad porter. It’s quite good! It just happens to fail the category of brown ale.
I can live with that and will give it another go sometime.
Double Brown Ale
Brew date: 7/4/16
.5 lb Black Barley, 1 lb Chocolate, .5 lb British brown steeped overnight
Brew day malts and fermentables
5 lb 2 row
1 lb Carared
4 lb LME
.5 oz Wilamette, .5 oz Kent Goldings @60
.5 oz Wilamette, .5 oz Kent Goldings @20
Yeast: Imperial Independence yeast