Porter recipe...to be barreled
For whatever reason I never brew Porters. But now I have a 5 gal. whiskey barrel and want to brew up a Porter for it. I'm limited on my Chocolate malt (the dark Simpson's stuff), only have .75 lb but I have plenty of Roasted Barley and Carafa Special II. Here's my first shot...bleed all over it please.
Batch size is 6.5 gal (80% brewhouse efficiency)
Target OG = 1.064
Target FG = 1.016
Target SRM = 28
Target IBU = 35
10.5# Maris Otter
1# home-toasted Maris Otter (should be closest to Amber malt)
.5# Honey Malt (25L)
.5# Cara-malt (17L)
.5# Crystal (55L)
.75# Chocolate malt (425L)
.5# Flaked Barley
Planning to use dry yeast. I have S-05, S-04, and Notty. Was going to use the Notty I just got in mail (from the Notty yeast recall). If none of these are suitable I have a fresh pack of Wyeast European Ale. Do not want to use a slurry for this one (just to make damn sure I don't contaminate the barrel) so I'm a bit restricted on yeast.
1 oz Styrian Goldings pellet 5.2% FWH
1.25 oz Willamette whole 6.4% 60 min.
1 oz Willamette whole 6.4% 5 min.
Early brewers were primarily women, mostly because it was deemed a woman's job. Mesopotamian men, of some 3,800 years ago, were obviously complete assclowns and had yet to realize the pleasure of brewing beer.
- Beer Advocate