Pope
Regular.
http://www.thehomebrewforum.co.uk/showthread.php?t=66286
I just pitched this brew described in the above link. The difference being I reduced the black malt and increased the chocolate.
Brewer's Friend Statistics@
OG: 1.056 FG: 1.012
ABV: 5.69% SRM: 29.24
IBU: 45.68
Brewhouse Efficiency: 65%
Style: American Porter Method: BIAB
Volume: 10l (FV)
Malt list:
United Kingdom Lager - 2.28kg
Caramunich III - 240g
Black Patent - 60g
Chocolate - 180g
Hop list:
19g Northern Brewer (60 mins)
Yeast:
Mangrove Jack's US West Cost Yeast pitched at 20 degrees Celcius
Couple of pics:
The one surprise is the much higher OG than expected: 1.067 or thereabouts...I'm not sure if that's right or my hydrometer is telling me porkies. This gives an efficiency of approximately 74.38% when I usually get about 65%...
I got to about 9.5l in the FV, which is now in the fermentation fridge.
I just pitched this brew described in the above link. The difference being I reduced the black malt and increased the chocolate.
Brewer's Friend Statistics@
OG: 1.056 FG: 1.012
ABV: 5.69% SRM: 29.24
IBU: 45.68
Brewhouse Efficiency: 65%
Style: American Porter Method: BIAB
Volume: 10l (FV)
Malt list:
United Kingdom Lager - 2.28kg
Caramunich III - 240g
Black Patent - 60g
Chocolate - 180g
Hop list:
19g Northern Brewer (60 mins)
Yeast:
Mangrove Jack's US West Cost Yeast pitched at 20 degrees Celcius
Couple of pics:
The one surprise is the much higher OG than expected: 1.067 or thereabouts...I'm not sure if that's right or my hydrometer is telling me porkies. This gives an efficiency of approximately 74.38% when I usually get about 65%...
I got to about 9.5l in the FV, which is now in the fermentation fridge.
