I brewed my first beer today!
It's a chocolate-maple porter.
Here's the mash-in, where I added the grain to 165-ish°F water:
This is five minutes prior to mashing out. It has been at around 155°F for 55 minutes:
Here's the wort with some fuggles hops added, on its way to boiling (which it did for an hour):
This is where I forgot to take a picture. After the boild was complete, I added just shy of 3/4 cup maple syrup to the wort, stirred it in, and then set the boil pot into an ice bath (I actually used snow since still have plenty of it) to get the wort down to 70°F quickly so I could transfer it to the fermenter and add yeast.
And, finally, here it is in the fermenter after I added the yeast and shook it violently to activate it. The attached tube leads to a jar of sanitizer where the gas can escape safely without letting germies into the beer. (In a couple days, I'll switch it for an airlock.)
I tasted the little bit of wort that remained in the boil pot. Not knowing anything about what unfermented porters should taste like, I quite liked it.