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**Saccharomyces** · 08-06-2009, 01:53 PM

I brewed last weekend, here was the grainbill:

50% Maris Otter
20% Munich
5% Flaked Wheat
5% Chocolate (UK)
5% Special Roast
2.5% Crystal 60
2.5% Special B
10% Honey (flameout)

131*F 30, 150*F 75, pulled 1/3rd for a decoction mashout to hit ~164*F. I slowly fly sparged and managed to eek out about 83% efficiency which is typical for me on a beer this big. Pitched 2L of Wyeast 1028 from the plate around 66*F, the bubbling has already slowed down as of yesterday so I'll take a gravity reading soon to get an idea of the attenuation. My gravity was a bit low but I have six gallons in the fermenter so in three weeks I'll pull a couple of liters for flip tops and use some carb tabs in those before moving the remainder into a 5 gal carboy to finish settling out before kegging.

Wild Duk · 08-06-2009, 02:37 PM

Flaked wheat in this batch huh?

**Saccharomyces** · 08-06-2009, 02:43 PM

I use 5% flaked wheat in everything I brew these days to improve head retention. I use it in place of base malt when re-brewing recipes. It's a tip I learned from a local micro-brewer.

**Saccharomyces** · 08-31-2009, 09:19 PM

My modified re-brew finished at 1.021 with the London Ale yeast. It's resting in a secondary for a few days to drop the rest of the yeast before kegging.

The initial impression is that it is quite a bit roastier than last year's (ie, the original), and has substantial body since it didn't attenuate as much. We will have to see how it ages before I will know whether doubling the chocolate malt was too much, but I really REALLY like the addition of the special roast in place of some of the crystal 60. The special roast malt has a great character that comes through and screams PORTER! PORTER!

**Soperbrew** · 09-09-2009, 03:13 PM

I think this is next up for me. Since I liked the original so much I plan to just make it like that. WLP001 is what was used originally?

What if I used s-05?

**Saccharomyces** · 09-15-2009, 03:26 AM

Nope, I used US-05 yeast, two packages rehydrated, first time I brewed this. A 2L starter of WLP001 from the stir plate would work fine as well.

**Soperbrew** · 09-20-2009, 12:21 PM

Setting up to brew this massive beer.

akardam · 09-21-2009, 09:00 PM

just wondering.. did you manage to scale your initial recipe down to a normal porter..circa 5-6.5%ABV? If so what did you alter?
I'm trying to get a porter (e.g. anchor porter) strength and flavour with a honey taste to it.. I'm new to this, but very excited..
cheers,
andre

**Saccharomyces** · 09-21-2009, 10:34 PM

Nope never tried scaling it down but I imagine it would be quite tasty.

**Soperbrew** · 09-28-2009, 01:39 PM

I'm assuming 3 week primary & no secondary is sufficient for this beer?