AG7 Isolation Hospital Porter

[Rubbery]

... named after a local landmark.

I have brewed this recipe from extract twice before and had good results. I am looking for a little more head retention, so am adding some torrified wheat to the recipe.

3200g Pale Malt
500g Crystal Malt
250g Roasted Barley
120g Torrefied Wheat
500g Sugar

45g Challenger @ 90 mins
15g Goldings @ 10 mins

wyeast 1004 Irish Ale

Final Volume: 23 Litres
Original Gravity: 1.048
Final Gravity: 1.010
Alcohol Content: 5% ABV
Total Liquor: 34 Litres
Mash Liquor: 10.2 Litres
Mash Efficiency: 77%
Bitterness: 41 EBU
Colour: 140 EBC

I have 30 litres boiling away at the moment.

[Rubbery]

I have 23L in the FV at 1.048 - spot on

[WishboneBrewery]

Why the sugar?

[Hogarth]

Very nice. There's nothing as satisfying as getting the exact OG.

I like the name. Perhaps you could do a series of beers on the same theme: Plague Pit Pilsner, Morgue Mild, Ailing Ale...

[Rubbery]

Why the sugar?

The recipe is based on Batemans Salem Porter from Graham Wheelers BYOBRA (thank you Graham!), but I think I have made enough changes to call it my own now. I assume Batemans use inverted sugar.

I think the sugar removes some of the body from the beer to differentiate it from a stout. I have increased the bitterness and aroma hops a little too to give more of a Bitter character. The result is a refreshing beer with a burnt liquorice flavor and is very moreish

[WishboneBrewery]

Ah, ok, good stuff

[Rubbery]

I put the Brewgas Sparkler tap on the barrel and it comes out looking like this...



The tight head makes it more like a stout than a porter. Next time I will revert to the standard KK tap.

[WishboneBrewery]

its is certainly looking nice

[Rubbery]

It tastes good too.

[critch]

looks good that does

im currently sneaking one of my i.r.s's

[Rubbery]

thanks. I assume an i.r.s is a beer, not a US tax inspector