|
Name: |
Steve's Porter |
| Style: |
Robust Porter |
| Status: |
Bottled (49 bottles) |
| Ingredients: |
| 6.6 lbs. |
Munton's Amber Malt Extract Syrup |
| 12 oz. |
Munton's Amber Dried Malt Extract |
| 8 oz. |
Crystal Malt (80) |
| 4 oz. |
Crystal Malt (60) |
| 8 oz. |
Chocolate Malt |
| 2 oz. |
Black Patent Malt |
| 1.5 oz. |
Northern Brewer hop plugs
(bittering, 8% AA, 12 HBU) |
| 1/2 oz. |
Cascade hop plugs
(4.4% AA, flavor/aroma) |
| 1 pkg. |
Wyeast 1098 British Ale Yeast |
|
| O.G.: |
1.048 (a full 0.008 less than anticipated) |
| F.G.: |
1.018 (not sure if I believe this...) |
| Notes: |
- Treated water with 1/2 tsp. of NaCl to boost chloride ions,
which should help smooth out the flavors.
- This recipe is for 5.5 gallons, in an attempt to actually get
48 bottles out of this batch. I lose a lot from transferring
between vessels, so the increased batch size should compensate
for the loss.
- This batch won't be as black as I anticipated it would be--
it's much more of a deep reddish-brown. Next time, more
black patent.
- This brewing session went extremely smoothly.
It was even , dare I say it... almost EASY.
- 8/23 - Racking to the secondary sucked... so many things
went wrong... damn physics to hell! But it all
made it into the secondary eventually.
- 9/10 - Bottling went very smoothly. I used Prime Tabs
(www.primetab.com)
for the first time, and I think I might like using them.
Not sure if I believe the F.G., since I used a new instrument,
and the beer sat around for quite a while, so I feel that fermentation
was complete.
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