Ha, it's been awhile, sure. Looking over my notes:
Batch size: 5.5 gallon
Malts:
9 lb 2-row
1.5 lb Red Wheat Malt
12 oz Crystal C80
8 oz Carapils
8 oz Pale Chocolate Malt - 325°L (Crisp)
8 oz Chocolate Wheat Malt - 375°L (Weyermann)
Hops:
2 oz Willamette 60' 31 IBU
0.5 oz Cascade 15' 4.5 IBU
0.5 oz Tettnanger 5' 1.5 IBU
0.25 oz Cascade 5' 0.75 IBU
Mash all but last 2 (dark) malts at 152°F for 60 min.
On the side, separate pot in oven, steep the last 2 (dark) malts at 150°F for 30 minutes in 2 qts of water
Lauter: colander lined with grain bag
First sparge: 2 qts
Second sparge: 1 qt
Add liquor from dark grains (~4.5 quarts) to kettle with 5 minutes left in boil.
Chill and pitch yeast WY1968
OG: 1.060
FG: 1.017
My FG came in a bit high at 1.019 but the beer was clean and delicious with no astringency, due to the low steeping temp of the dark grain and late boil addition (IMO). Placed 3rd at the club's 2014 Porter competition, which included Brown, Robust, and Baltic Porters.
Notes:
My efficiency is really high (82-85%), so you may need to raise the grain bill a bit to fit your system. I batch sparge twice with equal volumes.
I carefully selected the 2 dark malts because I really like the flavor and aroma of Crisp Pale Chocolate, and the Chocolate Wheat (Weyermann) has no husks. It's a deviation from the original posted recipe, and I think for the better. I may toss in a half pound of oats next time I brew this, which should be soon.
The OP mashed at 154, noting he missed the original 156 mark. So mashing a little higher (156) will help with some extra dextrinity and mouthfeel.
Batch size: 5.5 gallon
Malts:
9 lb 2-row
1.5 lb Red Wheat Malt
12 oz Crystal C80
8 oz Carapils
8 oz Pale Chocolate Malt - 325°L (Crisp)
8 oz Chocolate Wheat Malt - 375°L (Weyermann)
Hops:
2 oz Willamette 60' 31 IBU
0.5 oz Cascade 15' 4.5 IBU
0.5 oz Tettnanger 5' 1.5 IBU
0.25 oz Cascade 5' 0.75 IBU
Mash all but last 2 (dark) malts at 152°F for 60 min.
On the side, separate pot in oven, steep the last 2 (dark) malts at 150°F for 30 minutes in 2 qts of water
Lauter: colander lined with grain bag
First sparge: 2 qts
Second sparge: 1 qt
Add liquor from dark grains (~4.5 quarts) to kettle with 5 minutes left in boil.
Chill and pitch yeast WY1968
OG: 1.060
FG: 1.017
My FG came in a bit high at 1.019 but the beer was clean and delicious with no astringency, due to the low steeping temp of the dark grain and late boil addition (IMO). Placed 3rd at the club's 2014 Porter competition, which included Brown, Robust, and Baltic Porters.
Notes:
My efficiency is really high (82-85%), so you may need to raise the grain bill a bit to fit your system. I batch sparge twice with equal volumes.
I carefully selected the 2 dark malts because I really like the flavor and aroma of Crisp Pale Chocolate, and the Chocolate Wheat (Weyermann) has no husks. It's a deviation from the original posted recipe, and I think for the better. I may toss in a half pound of oats next time I brew this, which should be soon.
The OP mashed at 154, noting he missed the original 156 mark. So mashing a little higher (156) will help with some extra dextrinity and mouthfeel.
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