South Mountain Porter Update

Watch out for this beer. When it's good and done, it'll be taking names and kicking asses. I just siphoned it into the secondary fermentor and it tastes amazing pre-coffee with a mixture of bitter chocolate, burnt/roasted grains (already coffee-like flavors), and a little kiss of citrus hops from the Willamette I threw in.

I also now weighs in at 6.7% ABV. Apparently I underestimated my brewing efficiency and this baby is becoming a bit of monster. Damn this beer is going to rock.

For anyone that's not familiar with common beer ABV's, here are a few generally accepted approximations of popular beers for reference.

Guinness Draught - 4.0% (though many claim it's only 3.8)
Bud Light - 4.2%
Sam Adams Boston Lager - 4.8%
Pabst Blue Ribbon - 5.0%
Sierra Nevada Pale Ale - 5.2%
Anchor Porter - 5.6%
Olde English 800 - 5.9%
Colt 45 - 6.0%
Schlitz Malt Liquor - 6.2%
Redhook IPA 6.5%

Hombrewing: South Mountain Porter

I finally got a new batch of homebrew rolling last night. South Mountain Porter will be a coffee porter with either beans or espresso from South Mountain Cycles & Coffee Bar added during secondary fermentation. Here are the stats:

Recipe:

8 lbs Marris Otter (pale malt)
1 lb American Munich
1 lb 140L Crystal Malt
8 oz. Chocolate Malt
4 oz. Carafa II
1 oz. Willamette hops @ 90 min
1 oz Willamette hops @ 30 min
Wyeast 1056 American Ale Yeast (Sierra Nevada's yeast)

4 oz. crushed espresso beans in secondary

Mash 153 F for 60 minutes, 2 liters/1 lb grain, 75% efficiency (pictured)
Original Gravity: 1.061
Final Gravity: 1.009
ABV: 6.7% ABV
IBU: 30