Chocolate Rye Porter (Christmas Ed. Cranberries and Brandy)

04-20160530_191453 A Rye porter aged on brandy soaked cacao nibs and cranberries brewed for Christmas presents in 2016. A previous version was brewed using rum to soak the cacao nibs in.

Brew Date: 25/10/16
Bottle Date: 25/11/16

Original Gravity: 1.070
Final Gravity:
 1.016
Calculated ABV: 
7%

Mash: 60 minutes at 67°c

Malt Bill:
Pale Malt (71%)
Pale Rye Malt (10%)
Chocolate Rye Malt (3.6%)
Roasted Rye Malt (3.0%)
Chocolate Malt (3.6%)
Roasted Barley (3.0%)
Special B (1.8%)
Dark Crystal (2.4%)

Boil: 60 minutes

Hop Additions: 23.5 IBU
60mins – Perle (18.8 IBU)
15mins – Perle (4.7 IBU)

Fermenter additions:
7 Days – Cacao nibs (125g) and Cranberries (400g) soaked in Brandy for 5 days

Yeast/Fermentation:
White Labs Irish Ale Yeast (WLP004) at 18°c

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