Hi all,
I brewed a Fuller's London Porter extract clone I found online somewhere. The recipe called for a 2.5 gallon boil, but after I steeped the specialty grains, I bumped it up to a full 5 gallon boil, then topped off at the end after some wort evaporated. I ended up with an original gravity reading of 1.062. Is that normal based on this recipe? I was expecting something around the 1.52-55 range based on the ABV from the original. I should also note that we forgot to take the gravity reading until immediately after we pitched our starter, though I don't think that would make a difference. Anyhow, here is the recipe:
1 lb. British Crystal 55L
10 0z. British Chocolate Malt
4 oz. briess special roast
Remove the pot from the heat and steep at 150 degrees for 30 minutes.
Remove grains.
Bring water to a boil, remove from heat and add.
6# M&F Light DME
6 oz. Malto Dextrin
2 oz. Fuggles at 4.8% AA
Boil for 45 minutes then add:
1/4 oz. Fuggles
1 whirlfloc tablet
Boil for 15 more minutes.
Pitched with 1968 London ESB yeast starter.
Thanks
I brewed a Fuller's London Porter extract clone I found online somewhere. The recipe called for a 2.5 gallon boil, but after I steeped the specialty grains, I bumped it up to a full 5 gallon boil, then topped off at the end after some wort evaporated. I ended up with an original gravity reading of 1.062. Is that normal based on this recipe? I was expecting something around the 1.52-55 range based on the ABV from the original. I should also note that we forgot to take the gravity reading until immediately after we pitched our starter, though I don't think that would make a difference. Anyhow, here is the recipe:
1 lb. British Crystal 55L
10 0z. British Chocolate Malt
4 oz. briess special roast
Remove the pot from the heat and steep at 150 degrees for 30 minutes.
Remove grains.
Bring water to a boil, remove from heat and add.
6# M&F Light DME
6 oz. Malto Dextrin
2 oz. Fuggles at 4.8% AA
Boil for 45 minutes then add:
1/4 oz. Fuggles
1 whirlfloc tablet
Boil for 15 more minutes.
Pitched with 1968 London ESB yeast starter.
Thanks