What to brew?..

[seymour]

You can't go wrong with your Malice Porter recipe, but here's another similar concept. In keeping with my rant, here's an ever-so-slightly bastardized version of a big, brown, hoppy, historically-accurate English Porter. The overall IBU is accurate, but I specified some modern American and New Zealand hops because you got 'em (and let's face it, they'll be delicious in this anyway.)

Here's what you gotta do to make it work with your ingredients: place all your leftover Munich, Vienna, and Crystal Malts in a big mixing bowl. Pour in some water, stir until it's all absorbed and everything is slightly damp. Spread it all out on baking sheets and place in a medium-hot oven, then cook until the malt is errr, browner. Don't worry, it's not an exact science. You can stir it a few times to cook more evenly, or don't. Look up some pictures of brown malt so you have an idea in mind, but you'll know when it's right because your kitchen will smell so awesome. When it's done, let it cool, or don't. Crush your grains if they aren't already, and proceed with mash as usual. That probably sounds more complicated than it is.

Just look at that recipe: three malts, three hops. So simple, so yummy. You're gonna love this beer, Mate.

SEYMOUR & BIGDAVE 1850 WHITBREAD LONDON PORTER
all-grain recipe

EDIT: 6 US Gallons = 5 Imperial Gallons = 22.7 Litres

GRAINBILL:
77.9% = 10.13 lb = 4.6 kg, English Lager Malt
16.8% = 2.18 lb = 989 g, Brown Malt (made by toasting your own Munich, Vienna, and Crystal)
5.3% = .69 lb = 313 g, Black Malt

MASH ≈ 153°F/67°C for 60 minutes. If your water is quite neutral, consider a sprinkle of Calcium Carbonate.

SPARGE ≈ 170°F/76.7°C to collect 7.5 US Gal/6.25 Imp Gal/28.4 L pre-boil.

BOIL for 60 minutes, add a pinch of gypsum if you got it.

HOPS:
1.4 oz = 40 g, Chinook, "First Wort Hops" added to empty kettle at beginning, sparge onto them, submersed for the entire heat-up and boil duration
.7 oz = 20 g, Bramling Cross, 30 minutes remaining
.7 oz = 20 g, Rakau, 15 minutes remaining

YEAST:
Okay fine, use yer damn Chico yeast, but I don't have to like it.

STATS:
OG: 1060
FG: 1014
ABV: 5.9%
IBU: 60
COLOUR: black 34°SRM/67°EBC

[bigdave]

I like it!!

[bigdave]

I'd probably buy a bag of brown malt rather than using up all my bits. It's only £1.60 ($2.50) a kilo, so might be an easier (and cheaper) option than making my own?

[seymour]

I'd probably buy a bag of brown malt rather than using up all my bits. It's only £1.60 ($2.50) a kilo, so might be an easier (and cheaper) option than making my own?

Easier, sure, but not as much fun or pride of ownership. Do try toasting your own grain at some point, though, you'll be shocked at the amount of complex bready aromas and flavours which magically make it all the way to the final pint glass.

[Dave S]

[quote="seymour"]

5 US Gallons = 6 Imperial Gallons = 22.7 Litres

I think that should be 5 Imperial Gallons = 6 US Gallons = 22.7 litres Seymour

Sorry for the pedantry.

[seymour]

5 US Gallons = 6 Imperial Gallons = 22.7 Litres

I think that should be 5 Imperial Gallons = 6 US Gallons = 22.7 litres Seymour

Sorry for the pedantry.

Doh! You're so right, thank you. I knew that, and the recipe itself is calculated correctly, I just typed that wrong. I wonder how many times I've posted that? I'll have to go back and check!

[Dave S]

Not to worry, we all knew what you meant

[seymour]

Bump.

So bigdave, what did you end up brewing?

[TheMumbler]

Bump.

So bigdave, what did you end up brewing?

Yeah bigdave spill the beans

Easier, sure, but not as much fun or pride of ownership. Do try toasting your own grain at some point, though, you'll be shocked at the amount of complex bready aromas and flavours which magically make it all the way to the final pint glass.

I have to agree one of the members of the Northern Craft Brewers shared one of his ales brewed with home toasted malt a few months back and it was wonderful.

All this talk of historic recipes and toasting at home makes me think I should dig out my Durden Park book and do something with pale amber. Do you happen to know the effect of toasting at home effect the diastatic power of base malts?

[seymour]

Do you happen to know the effect of toasting at home effect the diastatic power of base malts?

I'm sure it kills some of the delicate enzymes, same as with any commercially caramelized/toasted/roasted malt.

But, I'm not talking about still counting on the home-toasted malt base malt for the majority of starch conversion. I'm just saying: most people have extra base malt laying around...toast some up in place of your specialty grains, but still use the appropriate quantity of (untoasted) pale base malt in your final recipe.

[TheMumbler]

You would think it denatures at least some of the enzymes at oven temperatures. Looking at my Durden Park book they seem to suggest you can make diastatic Pale Amber in the oven at home. I guess I'll give it a try at some point or at least try some along with some pale malt.

[seymour]

Looking at my Durden Park book they seem to suggest you can make diastatic Pale Amber in the oven at home. I guess I'll give it a try at some point or at least try some along with some pale malt.

I believe it, especially under carefully controlled temperatures and some practice. Stone Arrogant Bastard is believed to be 100% Munich Malt, and they still get crazy high efficiencies.