so, that darn Bob got me reading some historical brewing stuff.
and i came across a brew record for what they were calling a porter.
i did a bunch of mathing out and uneducated guessing to create this:
EDIT: the book is from 1829, the original batch was brewed in the year 1800
12.11.1800- Brown Porter
================================================================================
Batch Size: 3.000 gal
Boil Size: 4.050 gal
Boil Time: 1.500 hr
Efficiency: 75%
OG: 1.042
FG: 1.010
ABV: 4.1%
Bitterness: 32.1 IBUs (Tinseth)
Color: 23 SRM (Morey)
Fermentables
================================================================================
Name Type Amount Mashed Late Yield Color
Brown Malt (British Chocolate) Grain 2.250 lb Yes No 70% 65 L
Pale Malt (2 Row) UK Grain 2.500 lb Yes No 78% 3 L
Total grain: 4.750 lb
Hops
================================================================================
Name Alpha Amount Use Time Form IBU
Galena 12.0% 0.600 oz First Wort 1.000 hr Pellet 32.1
Yeast
================================================================================
Name Type Form Amount Stage
Wyeast - British Ale II Ale Liquid 0.528 cup Primary
Mash
================================================================================
Name Type Amount Target Time
mash Infusion 2.750 gal 150.000 F 1.000 hr
sparge Infusion 2.250 gal 165.000 F 15.000 min
I intend to brew it BIAB style (unless someone wan't to ship me a sweet 3-tier setup for free....)
looking for feedback, does it look good, what yeast should i use and what hops should i use (the original recipe just had "hops" and "yeast")
and i came across a brew record for what they were calling a porter.
i did a bunch of mathing out and uneducated guessing to create this:
EDIT: the book is from 1829, the original batch was brewed in the year 1800
12.11.1800- Brown Porter
================================================================================
Batch Size: 3.000 gal
Boil Size: 4.050 gal
Boil Time: 1.500 hr
Efficiency: 75%
OG: 1.042
FG: 1.010
ABV: 4.1%
Bitterness: 32.1 IBUs (Tinseth)
Color: 23 SRM (Morey)
Fermentables
================================================================================
Name Type Amount Mashed Late Yield Color
Brown Malt (British Chocolate) Grain 2.250 lb Yes No 70% 65 L
Pale Malt (2 Row) UK Grain 2.500 lb Yes No 78% 3 L
Total grain: 4.750 lb
Hops
================================================================================
Name Alpha Amount Use Time Form IBU
Galena 12.0% 0.600 oz First Wort 1.000 hr Pellet 32.1
Yeast
================================================================================
Name Type Form Amount Stage
Wyeast - British Ale II Ale Liquid 0.528 cup Primary
Mash
================================================================================
Name Type Amount Target Time
mash Infusion 2.750 gal 150.000 F 1.000 hr
sparge Infusion 2.250 gal 165.000 F 15.000 min
I intend to brew it BIAB style (unless someone wan't to ship me a sweet 3-tier setup for free....)
looking for feedback, does it look good, what yeast should i use and what hops should i use (the original recipe just had "hops" and "yeast")