imperial porter with a whiff of smoke

[Padalac]

hey guys, been a while

brewed a mean batch last night that I thought I would share, and my first brew in around 8 months

OG 1.096
IBU est. 79.2
Colour est. 77.9 EBC
Batch size. 32L at the start, 20L into the fermenter.

Grain bill:
Maris Otter 5.7KG
Brown Malt 1.2KG
Crystal Malt 100 EBC 500g
Caramunich Malt 280g
Smoked Malt 280g
Black Malt 250g
Chocolate Malt 230g

Mashed at 67C for 2 hours, water was tesco Ashford Beck.
Colour a deep dark brown, like a lindt 85% cacao bar.

Hop Schedule
60 mins - 100g Fuggles 4.5%
60 mins - 90g EKG 6.4%
5 mins - 10g EKG 6.4%

2x 11g packets of nottingham

thats one big-assss porter

[Padalac]

ok, 10 days later and we have an SG of 1.027. Yesterday was 1.028 so dropped 1 point, and visually things seem to have slowed.

thoughts on this? I am not too sure what degree of attenuation to expect on this beer. Seems lowish, but then there are about 30% specialty malts.

cheers

[BenB]

Isn't that a lot of dark malt for Ashbeck? Did you measure mash pH? I'd imaging the pH was quite low otherwise.

[Padalac]

Yea you're probably right. We bought the ashbeck and heated it before we'd worked out what we were planning to brew. I usually treat the tap water rather than buy ashbeck, but i was out of crs

[WalesAles]

Pad,
OG 1096!
Bloody Hell Mun!

WA

[orlando]

Although that is an AA of 70% considering the amount of speciality malts and a mash of 67 I wouldn't be too disappointed. Probably need a good while maturing and this could squeeze a bit more attenuation out of it.

[Padalac]

Pad,
OG 1096!
Bloody Hell Mun!

WA

that's the beauty of AG my friend! To be honest, I wasn't aiming that high. We just chucked a load of malt in the mash and thats how it turned out..Think I'm gna go low gravity next time

yea orlando, i'm hoping it'll trickle down to 1.025 or so, then I won't be too disappointed. Actually Jamil Zainasheff's RIS starts at 1.098 and ends at 1.30, so we're in that ballpark. Just never made a recipe like this before tbh!