tried this for the first time today after brewing it on 8/8 and I just wanna say thanks BM its an awesome recipe. Wasnt even cold or very carbed up yet and it tasted fantastic.
Just tapped the second keg of this 10gal batch and its far better than the first keg was. BM this is one hell of a recipe
Just for the record, this was a HUGE hit at my party tonight. BM strikes again!
10) Let ferment until FG is 1.014.
Let it ferment until it's done fermenting(eg: the gravity is the same for a few days in a row). It may be close to 1.014, but it may never hit that or it may go lower, don't get stuck on a specific number for your FG.
Well, yeah. That's how Brewtarget formatted the instructions. The expected FG just gets dropped into that narrative step-by-step.
What is the expected OG on this recipe? ...or what was the efficiency of the op?
My Father (as he holds a Miller High Life) "Its a lot easier to just grab this out of the fridge, huh?"
Future FIL "When are you bringing me more beer?"
Nice sig.
My dad has passed -'96. He brewed his own on occasion. Very Pabst-like.
FIL - ...He only drinks Busch Light or Bed Light. He likes my rootbeer though. I use less sugar.
Had to crack open the first tube last night and try it out. Getting good carbonation, still very smooth, great flavor & aroma. This one's a keeper!
BierMuncher, I just cracked a few of bottles of your porter this weekend and they are amazing! I brought some to a housewarming and even the light beer drinkers loved it.
This is a recipe that must be brewed again! It is my favourite beer at the moment. Really works with the winter season.
LHBS did not have any malto-dextrine so I subbed 12 oz of Cara-Pils (my beer has awesome head retention btw). I also couldn't get 1028 for yeast so I used 1968 London ESB Ale yeast. Otherwise same recipe.
OG: 1.075
FG: 1.022
ABV: 6.93% not that you can tell until your drunk on your third beer.
Brewed this on 10/8/10. Just racked from secondary to keg and WOW this tastes good. It was 58 degrees and not carbed and it still tasted better than a chilled and carbed sierra nevada porter which i tried right after.
Thanks for the great recipe!
Hey BierMuncher, Just finished my first batch and all went well. Waiting for the fermentation to complete.
I'm curious about what seems to be a rather low fermentation temp? I know you do everything by design so I'm wondering why you selected 60 degrees for fermentation?
LOL. Nothing scientific. It just so happens when I brewed this beer it was in the winter and my basement temp was spot on at 60. Anything within the "normal" ale fermenting range will be just fine though.
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