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.
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.
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!
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
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