AG#77 Porter

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zgoda

zgoda

Landlord.
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This is the brew I'm preparing myself for. It would be another rebrew of my most succesful recipe to date, a brown porter. Tentatively scheduled for friday night.

21ltr brew length, assuming efficiency of 76%
OG 1.053, IBU at 35ish range

3.7 kg pale malt (belgian)
0.5 kg brown malt (Warminster)
0.5 kg crystal malt (belgian)
0.15 kg chocolate malt

40g Fuggle pellets, boil for 60 mins
20g Fuggle pellets, boil for 30 mins
some finings

Yeast: S-04

Mash: standard 90 mins, then 75 minute boil.

I hope it will be ready for Christmas or there will be no Santa for me.

Pics will follow.
 
Last time I tried with 250g crystal and beer was not enough sweet. Anyway, GW's recipe for Fuller's porter calls for 600g for a brew length of 23ltr, I'm not that far off. ;)
 
Start at 66c, will see how low it will finish in 90 mins. I have new coolbox mash tun so I cann't be sure. I hope to get FG at 1.012 or close.
 
Following advice i swapped 200g pale for torrefied wheat.

Porkert again ready for action.

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Boring grain shoot. Everything mixed together, except chocolate malt.

%255BUNSET%255D.jpg


Oh, my new mash tun. Didn't drill a hole for a tap yet.

%255BUNSET%255D.jpg


Today is brew day.
 
On mashout, 15 mins at 75c.

Got bit more than planned, 21.5ltr. Gravity spot on, 13.2 Plato. I guess in the future I have to account for 0 evaporation during mash.

As usual, forgot to take photos in most of crucial moments. ;)
 
What is the difference in taste when you mashing with chocolate malt and adding at sparge? Do you get chocolate-roastiness from it or just color?
 
Moar homebrewing pr*n

Hops, 2x Fuggle pellets
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20 litres of fresh wort
%255BUNSET%255D.jpg


3 litres of mud: break material and hops, there will be 1.5ltr of wort from this mess
%255BUNSET%255D.jpg
 
It's 1.018 now, bit high, but after 2 weeks fermentation I don't expect it'll go any lower.

I believe it's a combination of new mash tun, less attenuative yeast and high amount of caramelized malts (1.1kg of crystal, brown and chocolate).

Anyway, this is a beer made specially for my wife so being bit on sweet side is an advantage. ;)
 
Svarrogh said:
What is the difference in taste when you mashing with chocolate malt and adding at sparge? Do you get chocolate-roastiness from it or just color?
Click to expand...

This is what my local brewshop's web site states:-
Chocolate Malt:
This is made by roasting high nitrogen malt in a kiln at temperatures up to 230C until the malt is the desired colour. The malt is then rapidly quenched to prevent further colour change. It is a luscious dark coloured malt which when used in small quantities imparts a rich chocolate flavour to beers such as Mild Ales, Brown Ales and Porters. If used sparingly it can also be used to colour bitters.

United Kingdom

Colour 900-1200 EBC Maximum Percentage 5%
 
Beer went into bottles yesterday. Fermentation finished at 1.018, so it's at 4.8% ABV. Not that bad.

Nothing unusual in taste, it's crystal clear, smells nicely. In 3 months this will be killer pint. Divorce plans postponed for at least 6 months, until stock lasts. ;)
 

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