It’s ALIVE! Making beer.

5 Gallons of my “Christmas Grog Chocolate Stout.” It will finish on Buffalo Trace barrel chips.

Edit: someone asked about my recipe: Here tis:
My grain bill was
7.5 lbs 2 row American base malt.
2 lbs English Crystal Malt 70/80L
1.5 lbs Wayerman Munich
1 lb Munton’s Caramalt
1 lb Carafa #1
.5 lb Carafa #2
2 lbs oats
1 lb honey
Hops & Other Yummy Stuff:
1 oz Cascade at 60 min. boil.
2 Cinnamon sticks 60 min
1 whole nutmeg at 60 min
2 oz crushed ginger root at 60 min
3 Oranges peel zest at 60 min.
1/2 cup Ghirardelli 100% cocoa powder at 15 min.
.5 oz Saaz at flame out. (I actually intended to get this in at 15, but forgot. It’s fine. Just a bit more citrus in the nose me thinks.
Yeast: Safale US-05. (My go-to fave.)

My OG was on the mark at 1.5. Edit: Typo. It was 1.05. Duh. I’m expecting a final ABV between 6.5-7%.

I’ll add my bourbon soaked chips to secondary, and then keg right before Christmas. The last time I did this recipe, it really improved by aging two more weeks on those chips than this batch will have. But it should be fine.