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Taste Notes

Added Gypsum to water. Mash temp 150-152. Did not have temp control set properly was to mash at 153. PH was 5.6, added 3 droppers of Lactic acid to mash. At one point mash read 4.1, but first running was 5.4. Mashed for 90 min, collected 9.5 gals ( on target) Pre boil gravity 1.065, (R). Added 20oz of Cocoa with 10 min left in boil. Need to add much earlyer, much was not disolved. Fermentation worked very hard for 5 days, then slowed way down. Upped fermentation temp according to schedule, but activity was minimal. Should not have but after starter beer was racked, dumped remaining yeast/beer into fermenter to see if activity would pick up. It did not. 11/17/17 Kegged. Extreemly slow racking to Keg. Pickup must have been clogged. Tasted to much Peppermint, not enough chocolate. Chocolate never disolved enough. Needs to be added sooner to boil and stirred. I don't trust high alcohol reading becuase of added light beer from secondary fermenters causing specifec gravity to go down.