Todays brew.

**Orfy** · 10-22-2007, 02:03 PM

A day of so it's gotta be brew day.

I'm limited on the stores front but I always have:

Maris otter
Crystal
Chocolate
Black

I have a few types of hops
and I've run out of yeast but I do have an ale ready to move from primary.

Pictures as I go.

15L of water in the kettle ready for the mash.

Now to formulate a recipe, set up the mash tun and weight the ingredients.

What do you reckon I should brew?

**Lil' Sparky** · 10-22-2007, 02:16 PM

Looks like you've got what you need for a nice English brown ale. I'll be brewing this weekend with some friends, so I'm only a little jealous.

Cheesefood · 10-22-2007, 02:18 PM

Sounds like a stout, but you could turn it into an IPA.

What yeast do you have?

**Lil' Sparky** · 10-22-2007, 02:28 PM

Please excuse my ignorance here - something I've been confused about.

Does black = black patent or roasted? When I think stout, I always think roasted barley. Can you substitute black for roasted in a stout? I wouldn't think you would get that signature roasted flavor if you didn't use roasted barley.

**Orfy** · 10-22-2007, 02:46 PM

I'm going for a robust porter. The yeast was has just done an IPA but I'm not bothered about that. I'm keeping the IBU of the porter lowish so I don't mind something from the IPA coming through.

The last Porter I did only lasted a couple of weeks because everyone loved it. Not to roasty or bitter. This one is for me. Something to go along the Goblin, the BIGIPA, and cider

Quote:

Originally Posted by Lil' Sparky

Please excuse my ignorance here - something I've been confused about.

Does black = black patent or roasted? When I think stout, I always think roasted barley. Can you substitute black for roasted in a stout? I wouldn't think you would get that signature roasted flavor if you didn't use roasted barley.

This is a Porter.

Quote:

Malted black barley adds a strong burnt coffee flavor - suitable for stouts and porters.

But when I brew I don't worry too much about giudlines. I brew towards the style of rather than trying to stick to GABF or BJCP guides.

**Orfy** · 10-22-2007, 02:50 PM

The Recipe

Robust Porter
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 30.50 L
Estimated OG: 1.057 SG
Estimated Color: 33.1 SRM
Estimated IBU: 29.8 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.80 kg Pale Malt, Maris Otter (3.0 SRM) Grain 65.5 %
1.00 kg Cara-Pils/Dextrine (2.0 SRM) Grain 17.2 %
0.60 kg Crystal Malt - 60L (60.0 SRM) Grain 10.3 %
0.30 kg Chocolate Malt (456.9 SRM) Grain 5.2 %
0.10 kg Black Malt (Thomas Fawcett) (660.0 SRM) Grain 1.7 %
55.00 gm Fuggles [4.50%] (60 min) Hops 26.3 IBU
15.00 gm Fuggles [4.50%] (15 min) Hops 3.6 IBU
0.30 tsp Irish Moss (Boil 10.0 min) Misc
Yeast : yeast cake.

Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 5.80 kg
----------------------------
Mash In
Add 15.14 L of water at 76.9 C 68.0 C 45 min

Sparge.
Batch sparge to volume or unit running are <1010

**Orfy** · 10-22-2007, 03:05 PM

My Ghetto set up.

I've still not fixed (replaced) my HLT so I'm using the keggle.

**Orfy** · 10-22-2007, 03:19 PM

I've just tasted the mash and after 15 minutes it's already tasting sweet.

I think I need to up my strike temp for the new set up. I used to dump straight into the mash tun through a large tap. Now I'm double handling and I missed my strike temp by 2°C so I added an extra 2L of boiling water to increase it.

Ó Flannagáin · 10-22-2007, 03:44 PM

I like the recipe. Looks like the weather there is about the same as here.

c.n.budz · 10-22-2007, 04:18 PM

Looks good. I'm off today too so I'm brewing a nice quick wheat ale since my kegged supply is running low