Atonement Brown Porter (2011 HBT Gold Category 12)
Recipe Type: All Grain
Yeast: Wyeast 1028 London Ale
Yeast Starter: no
Additional Yeast or Yeast Starter: no
Batch Size (Gallons): 5.5
Original Gravity: 1.048
Final Gravity: 1.012
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 14-21 days @ 64ºF
Secondary Fermentation (# of Days & Temp): None
Tasting Notes: A smooth and complex brown porter with a hint of chocolate and just a very slight roast character.
Atonement Brown Porter
Type: All Grain
Batch Size: 5.50 gal
Boil Size: 6.5 gal
Boil Time: 60
Brewhouse Efficiency: 83% (higher than intended)
UK Maris Otter 7.5lbs
UK Brown Malt 2.5lbs
US Black Malt .6lbs
UK Fuggle 3.9AA 1.5oz @ 60min
UK Fuggle 3.9AA .5oz @ 5min
1 pkgs Wyeast 1028 London Ale
Mash Name: Single Infusion, Batch Sparge 152ºF
Single Infusion, Batch Sparge
60 min Mash In Add 4.25gal of water at 167ºF
Sparge with 3.5gal of water at 153ºF
This batch won Gold in the East for Category 12 and also the combined Category in the Best of Show Round. My efficiency was much higher than expected - 83%. The recipe is planned for 70%.
I had previously made this recipe twice. The first time I used much less Brown Malt, but I felt like it lacked something. The second time I brewed this same recipe but added chili peppers after primary fermentation. If you are so inclined, that batch was also awesome. For this batch, I obviously skipped the chili peppers, but the extra brown malt was a good addition.
Note: I do not secondary any of my ales. This beer was in the primary fermentor for 21 days. I feel this results in a complete, clean fermentation that produces a nice clear, tasty beer.
I tried to link the .XML and PDF for this recipe, but it wouldn't let me. If anyone is interested, PM me an email address and I will send you the .XML.
I like the sound of this one, I might try to brew it up this weekend. I've been wanting to try out using brown malt to get a feel for it, and this is a nice simple grain bill to show that off. Thanks for posting your recipe Airborneguy!
Quick question though, is black malt and black patent malt the same thing or is there a difference?
You might get a slight color difference depending on the maltster, but it won't be anything worth worrying about. I believe black patent is the traditional English name for the malt, but they are the same.
Let me know how it turns out. This is a great, simple, tasty recipe.
I will be serving this up for the 4th for family and friends. It just finished carbing up in the keg yesterday, and I must say this is going to be a huge hit! Airborneguy really hit the nail on the head with this recipe. It tasted fantastic. It' very smooth with a great coffee/roasty finish. I didn't change a thing from your recipe and I am glad I didn't. :mug:
Thanks for the great compliment! I'm very glad you liked it and hope you do also. If you are into it, I've also brewed this and added a few chilis to a secondary to give it a slight kick. That came out great also.
Well I finally got this brewed and kegged (hate with life gets in the way of my brewing plans!) I used Willamette hops since I grow them and had a bunch on hand.
Its got a lovely roast flavor / aroma that is complimented by a touch of sweetness from the brown malt. Delicious and very distinct from the more common chocolate/caramel malt porters.
Thanks for the recipe Airborneguy - I can see why it won you an award!
Again, thanks, and I'm glad it worked for you too. It's a great recipe, and I won't be making any changes to it anytime soon, that's for sure. Enter it into a competition!
I brewed this 3 weeks ago and tasted some before bottling and it tasted amazing. I can't wait to have this carbonated.
Awesome! Enjoy it. It's a tasty porter.
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