Honey Molasses Porter

The bug has hit. The excitement is at a frenzied state. Chris has caved in and purchased a smoker.

The past two trips up to Alexandria have been accompanied by healthy afternoons of smoked meat extravaganzas. Pork and ribs and thighs and tenderloins. Rubs and marinades and soaked wood chunks. Delicious.

Home Depot was the place to buy one. And the driveway during brewday was the place to use one. Two huge pork tenderloins rubbed with just salt, pepper, and garlic powder over hickory wood chips resulted in a delicious dinner worthy of a bloggish post. Wow. This is going to be fun. Plenty of meats were acquired and stored in the garage freezer for future smokings and rubs and marinades. Yum!

While the air was filled with delicious meaty smoke, the brew kettle was fired up and a new recipe was boiled up. A "honey molasses porter" recipe was acquired and now rests in the carboy fermenting. This was one of the recipes brought up to Alexandria for James to choose what we do. He chose the Belgian Tripel, so the Honey Molasses Porter was brewed today at home. The recipe:

1/2 lb. 120L Crystal Malt
1/2 lb. English Chocolate Malt
2 lb. Amber Dry Malt Extract
4 lb. Dark Dry Malt Extract
1 oz Centennial hops (8.5% alpha acids) at minute 60
1/2 oz Amarillo hops (9.8% AA) at minute 35
1/2 oz Fuggles hops (5.6% AA) at minute 10
1 lb. honey at minute 10
8 oz. blackstrap molasses at minute 10
1 Whirlfloc tablet
1 lb. honey at flameout
WLP001 California Ale yeast

(1 lb. honey to be added to secondary fermenter)

OG goal was 1.068 and the actual was a stout 1.062. Giddy!