Pulled some of my porter yesterday. It has molasses and cocoa in it, amongst other things, but while I had chocolate on the nose, nothing of that nature came up in the flavour. Oh well. It was still very young–5 days of fermentation, so more work for the yeast to do. Gravity reading was pretty high (as of right now it’s about 4.9%, so a respectable alcohol level, though I expected more) , so I’m hoping it will drop a bit more. That would diminish some of the sweetness.
(If you’re confused by this, you take a specific gravity reading when you’re done brewing the beer, before it begins fermentation, then at the end to check alcohol level and see that it’s finished fermentation. “Gravity” is the density of the liquid, with the baseline being water which has a grav of 1.000. Beer, with various dissolved solids, begins with higher gravity (the number after the decimal changes, so a mid-grav beer might be 1.050). Alcohol has a lower gravity than water, so as the yeast eats the sugars, and poops out the alcohol, the gravity drops. I guess it’s possible to have a gravity lower than 1, but that would be crazy strong and probably not all that tasty!)
This porter will be interesting, though. After taking the gravity, I dropped in 3Lb 1oz of raspberry puree, using a specialized puree for wine and beer making from Oregon Fruits. Within a few hours it was fermenting away quite nicely. I might take some video if it looks better than the last time.
I have no idea how this will taste, because of all the recipes I have, this is the most fly-by-the-seat-of-your-pants. But I hope that the raspberry flavour is not completely lost. That would be a waste of a $20 can of puree!