BierMuncher, this looks great, going to brew Saturday. I'm glad a low 60's fermentation is good for this beer since a Wisconsin basement is pretty chilly this time of year. Only question I had was on your mash temp 158 seemed high to me. I've only done a couple darker beers (2 AG stouts and 1 PM stout) and they were at 154. Given the similar style what's the thought with the 158?
Feel free to smack me if that's a dumb question, I just haven't seen any mashes that high.
Can't wait for this one, love your recipes.
im going to try to do a 2.5 gallon batch of this for my first AG brew. just a quick question, you mash with 4 gallons of water and then add 2.5 gallons for the mash out which leaves 6.5 gallons of water which seems like plenty for the boil. do you not sparge?
exactly i just scaled his numbers down so ill be using 2 gallons for 6.5 lbs of grain then mashout/sparge with 2.5/2 gallons. ill be mashing with a grain bag so after the first 45 min of the mash ill take the grains out and put it in a different pot and soak the grains in that water for 15 min then combine the wort.
just brewed this and waiting for it to cool. (NEED A CHILLER BAD) went pretty smoothly for my first all grain. I did the 2.5 gallon stove top brew with a grain bag. only problem i had was that my temperature snuck up on me when i poured the grains in and i mashed way to high, so i put the pot in a cool water bath to get it down as fast as possible. i got it to around 56 F and it stayed there for the most part for the remaining 45 min. i ended up with a 1.075ish OG which was a little high. my final volume was only about 2 gallons which was off my 2.5 gallon goal which is probably why my OG was so high. next time i would sparge with more water maybe a half to three quarter gallons more. cant wait to try this.
If you can find some sort of "marker" stick that you could accurately determine your starting volume you can better aim for your final volume. I have a foodsafe long plastic spoon with sharpie markings for the gallon marks in my pot. I sparge until I hit the 3.75 mark for 2.5 Gallon batches and when Im outside on the propane burner for 5 gallon batches I need to collect 7 gallons! You just need to know you system! Congrats on the first AG!
BierMuncher - another great recipe so thanks! Drank the first bottles of the batch last night and was very happy with them even after just 2 weeks in the bottle. Can't wait to see how they are after a little more conditioning time. I added coffee to 1/2 the batch at bottling as an experiment and it turned out great.
Thanks! I did indeed use "quick" Quaker oats. Everything went well, although I changed part of my procedure and my efficiency went from 60% to 80%! I used about a pound more grain than the recipe calls for because I was expecting low efficiency again. My OG was 1.071, haha.
Wow, you know you've brewed 2 batches of beer when your clothes smell like malt.
My batch was bottled October 11th, and I'm down to about two six-packs. Since it was a month in the bottle, it's always tasted great. The carbonation was fine, but not much of any head retention.....until about a month ago, when it started to increase and last longer. I'm now to the point where I'm getting so much head I'm thinking about pouring it into a pint glass. It still tastes great, one of the best porters I've ever had, but I'm wondering if something couldn't have gotten in there besides yeast that's now working on the Malto-dextrine or lactose.....
SWMBO has declared this beer "better than every other porter or stout except Barney Flats". The bottles are disappearing rapidly. Thanks for the killer recipe BierMuncher!
Biermuncher, do you make a starter with the wyeast smack pack on this one? It's not mentioned either way in the OP.
Just curious
Depending on you sanitation, you could have a bug. But You would probably taste a bit of difference. It could be the fine dust particles of your roasted malts have fallen to the bottom. These particles can affect head retention and carbonation feel.
I think I'll leave out the lactose myself for my next batch. This is sure some great-tasting porter, but about the time I was down to my last dozen bottles, it had started to foam out the minute it was uncapped, and the problem has only worsened. I'm down to my last two bottles, and they will have to be poured over the sink. I'll lose about a fourth of each bottle. Strange, and I can only attribute it to the lactose. I've used malto-dextrin in other beers, to no ill effect, but this is something new.
kapbrew13 said:Just bottled last night after 3 weeks and tasted great. Question is, my SG was 1.055 but after 3 weeks my FG is 1.034. I seem to have this problem alot of not hitting FG. I did a 18hr 1.5L starter and used wlp013. So I have a session Porter?
FastAndy said:Did you use the lactose and maltodextrin? If so that can account for a higher FG in this case since they are non fermentable.
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