Home Brew Forum

Hello,

Brewing on Monday a Porter.

Ingredients
23L@85%, 90min mash @ 67°C, 90min boil, liquor = porter
Amount Item Type % or IBU
3.89 kg Maris Otter (5.9 EBC) Grain 74.00 %
0.53 kg Brown Malt (150.0 EBC) Grain 10.00 %
0.53 kg Caramel/Crystal Malt - 55L (120.0 EBC) Grain 10.00 %
0.32 kg Chocolate Malt (Pale) (500.0 EBC) Grain 6.00 %
95.00 gm Fuggles [4.50 %] (90 min) Hops 38.3 IBU
15.00 gm Fuggles [4.50 %] (15 min) Hops 2.8 IBU
Am pitching 150ml of slurry of WLP002 from previous brew

Beer Profile
Est Original Gravity: 1.060 SG
Est Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 5.76 %
Bitterness: 41.1 IBU
Est Color: 48.4 EBC

Just thought I'd say

I like the look of that, I might have to put that on my list of to do's.

I'll keep you informed.

I'm not 100% sure what I'll end up with here. I like Fullers London Porter, and (historic) Whitbread London Porter. I don't so much like the dry porters you can get (names escape me). If a porter hinted toward the sweet edge of Nethergate Old Growler, or Old Peculiar that would be good, but it's a bitter dryness I don't want and thought the combo of 10% crystal and lowish attenuation WLP002 might achieve a sweet edge.

I had a St Peter's Porter the other night and found that was at my high end for bitterness (aren't bottles usually over bitter? Sure high carbonation doesn't help that) though just in the good range.

I think a lush/smooth/sweet bitter roastiness is what I'd like.

I should really attempt to get my head around attenuation and gravity. I thought it was gravity * attenuation gives the range of the final but even visually that doesn't work so I'm assuming it's over time - ie final gravity drop is the integral of the attenuation by time?

Ie 1060 * 63% *63% *63% etc.

Mate...you've lost me there. My maths isn't up to all that.

Attenuation is usually discussed in %s. It is the percentage of sugars converted to alcohol and CO2 by the yeast.

eg. A wort of 1.040 has yeast pitched into it and reaches a final gravity of 1.010. That's a drop of 30 points out of a total of 40. 30/40= 75% attenuation.

If you know what sort of attenuation to expect from your yeast you can estimate what your FG will be and consequently how much sweetness will be left in the beer. Check the yeast manufacturers websites for individual yeast strain attenuation figures.

That 1.040 beer might have got down to 1.013 with WLP002, 1.010 with S-04, and 1.008 with Nottingham.

Am going to clear up now but after I will have a look as to why;
a) I have under achieved on OG when efficiency into boiler is OK
b) under acheived on final volume


Am suspecting:
a) evaporation set too high?
b) loss to trub and chiller set too low?

because the balance of BU:GU will be out mainly.
Any other suggestions/help appreciated. I use the H&G 10G set-up, and boil with one element lid half on Someone help tune me in

Sorry to hear about the hiccup Si, I'm sure it'll turn out good . Or at least emminently drinkable

1.036 after 24hrs...yummy sample

Kegged for a couple of days now so thought it time to try an inch....yum, well pleased with this roast coffee hints nice and dark, bittered to a pleasing level and with a residual sweetness (prolly the yeast contributing here) it's right up my street. No twangs or hints of flaws just clean lush tasting delicious porter. Like a fresher version of commercial Fuller's London Porter. This'll be a stock recipe if it matures as it promises. Marvellous. I'll have some friends over on the strength of this beer. Cracking. Wish I'd bottled some now

Really pleased with this. It's got great body and a dry-ish finish with coffee/notes. It was well received at a recent brewers meeting.
This goes down as my Porter staple - at least til I brew it right - and I'm looking forward to doing it again.
Added bonus is the missus doesn't drink dark beers , more for me