The both wanted to do Porters, so i suggested the BYOBRA Fullers London Porter as a base for them to then adapt however they wanted.
Below is what they came up with....remember they are complete amateurs, guided only by a novice!
Bunker Station 2 Bakewell Stout 12litres
OG 1.065
Maris Otter 2540g
Wheat 330g
Chocolate 200g
Crystal 170g
Carapils 100g
Hops
Magnum 18g (90min)
Hallertauer 4g (10min)
Goldings 9g (10mins)
Bill Werbeniuk's Difficult Brown 12litres
OG 1.055
Maris Otter 2204g
Crystal 250g
Brown 440g
Hops
Fuggles 33g (90mins)
Challenger 8g (10mins)
Yeasts were Windsor (dry) and Ringwood (from the brewery)
Each brew was batched up into 3 demi johns, one with with Ringwood yeast, two with Windsor yeast. Then one of them was given a special twist!
"Almond and Dangerous" - We made a almond syrup from sugar, chrushed almonds and almond essence, then added to the demi john
"Got Wood" - Fresh cut oak chips, roasted in the oven, then soaked in a splash of whiskey
Recipe design essentials
Tasting to demonstrate flavours
First mash on 66c
Sparging and tasting
Hops and brewsheet
Stock pan boil
Flavour trials with Almond essence
Roasted oak chips soaking in a bit of whiskey
Labeling the demi johns (2X 3 demi johns)
Fermenting superbly the next morning, including a overblow in the Almond Porter!
Both hit OG on target and are fermenting tremendously! Will post tastings back here.
