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Victorian Porter 4/11/07
Posted: Sun Nov 04, 2007 6:20 pm
by Jimberbob
Today I have brewed the following recipe taken from BYORAAH.
2300g Pale malt.
2300g Amber malt.
2300g Smoked malt.
82g Goldings 4.5%
Mashed in 16L at 67C
OG 1060
FG 1015.
It's just cooling down in the boiler as I type.
Due to my recent problems with fermentation (another failed stout last week
) I have omitted all water treatments in an attempt to find out what is causing me these problems recently. So no campden tablets, no gypsum, no magnesium sulphate and no salt have been added to this brew.
Fingers crossed as my confidence in brewing has certanly taken a knock recently.
I'm not sure what yeast to use with this one, I have Gervin and Safale-04 and only about 20 mins to decide, any ideas folks?
Posted: Sun Nov 04, 2007 6:22 pm
by Aleman
Safale
But with that amount of Amber it may not ferment as low as you would expect.
What was the Mash Temp?
Posted: Sun Nov 04, 2007 6:51 pm
by Jimberbob
I mashed at 67C for 90mins.
Posted: Sun Nov 04, 2007 7:10 pm
by Vossy1
But with that amount of Amber it may not ferment as low as you would expect.
Why?
I have a 10% amber brew in primary at the mo and the safale has struggled
I'd love to know why
Posted: Sun Nov 04, 2007 7:36 pm
by Jimberbob
It's all done, I only ended up with 1051 but 25L instead of 23L.
Not to worry, yeast is in and fingers are crossed.
Posted: Sun Nov 04, 2007 8:50 pm
by Aleman
Vossy1 wrote:But with that amount of Amber it may not ferment as low as you would expect.
Why?
I have a 10% amber brew in primary at the mo and the safale has struggled
I'd love to know why
As its not a diastatic malt, the remaining malts will struggle to convert it, and hence it finishes higher because of the residual dextrins. . . . I brewed a bitter earlier this year with some amber (13%) in it, and it fermented out fine, but then I had mashed it cooler than normal (63 instead of 66)
Posted: Sun Nov 04, 2007 9:50 pm
by Vossy1
Cheers for the explanation TJB
So would you say a FG of 1014 from 1050 would be about right if mashed at 66 deg c
Not trying to hijack your thread, JB but my probs are directly linked to TJB's response
Posted: Sun Nov 04, 2007 9:55 pm
by Jimberbob
No problem Vossy.
It's all interesting stuff.
Posted: Mon Nov 05, 2007 3:53 pm
by Aleman
Vossy1 wrote:Would you say a FG of 1014 from 1050 would be about right if mashed at 66 deg c
Ok, Here you go
"A FG of 1014 from 1050 would be about right if mashed at 66 deg C"
Posted: Mon Nov 05, 2007 4:11 pm
by Aleman
Sorry couldn't resist it
Vossy1 wrote:Would you say a FG of 1014 from 1050 would be about right if mashed at 66 deg c
Sounds normal to me, Ok it took a long time to get there, but I wouldn't be unhappy with 1014 as an FG. I've had beers with 20% amber ferment from 1.060 to 1.1016, and had others stick at 1.020.
I know that Amber is in theory on the edge of the kilning temps and time to be diastatic and I suspect that this has something to do with the variability of malting. Clive does do a Diastatic amber (50EBC) which is half the colour of 'normal' amber (90 EBC), but I've not had the chance to brew with that yet.
Personally I find that by brewing a few degrees lower than my usual mash temps (say 63 instead of 66) then I still get a reasonable degree of attenuation.