Left: The cantina packages their agave nectar in used Los Abuelos Tequila bottles.
Right: Agave nectar pours like syrup in viscosity and color.
I will maintain the same amount of agave nectar used in the Agave Vienna (8 fluid ounces) since that volume seemed to do very well (my first attempt brewing with agave nectar was a tad over ambitious). I'm considering when to add the nectar. Knowing that heat destroys aroma and flavor when working with honey in mead, I'm considering adding the nectar at the end of the boil (just enough time to sanitize) or take the risk and add it in the primary fermenter (post chilling - not the same as chillindamos).
Agave Smoked Porter, Brewed November 29 2009
5 Gallons, Grain/Adjunct, Single Infusion, 90 Minute Boil
7lbs. Domestic 2-Row
2lbs. German Rauch Malt
1lb. Chocolate Malt
0.25lb. Crystal Malt 60°L
0.125lb. Black Roasted Barley
152-154°F for 60min.
Raised to 165°F for Mashout
Added at the end of boil:
8 fl. ounces Secret Sourced Premium Agave Nectar
1oz. Homegrown Chinook 60min.
Whirlfloc tab 20min.
0.25oz. Hallertauer 5min.
0.25oz. Saaz 5min.
Racked on yeast bed of Winter Warmer (White Labs WLP001 California Ale Yeast)
Fermentation will take place below the lower end of WLP001's optimal range. The current house temperature ranges from 58-65°F.
Update 12/12: Racked to secondary. Current gravity is 1.012 at 66°F.
OG: 1.067 at 76°F
FG: 1.012 at 60°F
Hesse, Tobias. PICT1311.JPG. Digital image. Tequila - Wikipedia. Wikipedia, the free encyclopedia, 28 Jan. 2006. Web. 27 Nov. 2009.