hoosbrewing
Active Member
- Joined
- Mar 3, 2009
- Messages
- 27
- Reaction score
- 1
Hey all,
Here's a recipe I'm toying with for a brown porter. (It's pretty hoppy for a brown, and may actually break into the robust area, but I'm trying Randy Mosher's technique of getting most of the hop bitterness by late additions) I'm thinking of bypassing the crystal malt and getting all of my sweetness from a high mash temp (156 or 158). Any thoughts?
Lazy brown dog porter
12-A Brown Porter
Date: 9/16/09
Size: 5.76 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 168.01 kcal per 12.0 fl oz
Original Gravity: 1.051 (1.040 - 1.052)
Terminal Gravity: 1.013 (1.008 - 1.014)
Color: 27.1 (20.0 - 30.0)
Alcohol: 4.97% (4.0% - 5.4%)
Bitterness: 37.0 (18.0 - 35.0)
Ingredients:
4 lb Maris Otter Pale Ale Malt
4.0 lb Brown Malt
2.0 lb Victory® Malt
8 oz Chocolate Malt
8 oz Aromatic Malt
2.0 oz American Black Patent
10.0 oz Oats Raw
1.0 oz Glacier (5.2%) - added first wort, boiled 20.0 min
.5 oz East Kent Goldings (5.5%) - added during boil, boiled 60 min
.5 oz East Kent Goldings (5.5%) - added during boil, boiled 20 min
.75 oz East Kent Goldings (5.5%) - added during boil, boiled 15 min
.75 oz East Kent Goldings (5.5%) - added during boil, boiled 10 min
.5 oz East Kent Goldings (5.5%) - added during boil, boiled 5 min
1.0 oz Glacier (5.2%) - added dry to secondary fermenter
1.0 ea White Labs WLP013 London Ale
Schedule:
00:03:00 Mash in - Liquor: 3.52 gal; Strike: 168.03 °F; Target: 156.0 °F
01:03:00 Sac rest - Rest: 60 min; Final: 154.3 °F
01:04:00 Mash out - Water: 1.51 gal; Temperature: 212 °F; Target: 168.9 °F
01:04:00 Sparge - First runnings: 0.0 gal sparge @ 168.0 °F, 0.0 min; Sparge #1: 1.5 gal sparge @ 168.0 °F, 0.0 min; Sparge #2: 1.75 gal sparge @ 168.0 °F, 0.0 min; Total Runoff: 6.89 gal
Notes
1qt starter
Results generated by BeerTools Pro 1.5.3
Edit: I scale my recipes to get 7 gal preboil into my kettle, that's why the volume is 5.76 gal.
Here's a recipe I'm toying with for a brown porter. (It's pretty hoppy for a brown, and may actually break into the robust area, but I'm trying Randy Mosher's technique of getting most of the hop bitterness by late additions) I'm thinking of bypassing the crystal malt and getting all of my sweetness from a high mash temp (156 or 158). Any thoughts?
Lazy brown dog porter
12-A Brown Porter
Date: 9/16/09
Size: 5.76 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 168.01 kcal per 12.0 fl oz
Original Gravity: 1.051 (1.040 - 1.052)
Terminal Gravity: 1.013 (1.008 - 1.014)
Color: 27.1 (20.0 - 30.0)
Alcohol: 4.97% (4.0% - 5.4%)
Bitterness: 37.0 (18.0 - 35.0)
Ingredients:
4 lb Maris Otter Pale Ale Malt
4.0 lb Brown Malt
2.0 lb Victory® Malt
8 oz Chocolate Malt
8 oz Aromatic Malt
2.0 oz American Black Patent
10.0 oz Oats Raw
1.0 oz Glacier (5.2%) - added first wort, boiled 20.0 min
.5 oz East Kent Goldings (5.5%) - added during boil, boiled 60 min
.5 oz East Kent Goldings (5.5%) - added during boil, boiled 20 min
.75 oz East Kent Goldings (5.5%) - added during boil, boiled 15 min
.75 oz East Kent Goldings (5.5%) - added during boil, boiled 10 min
.5 oz East Kent Goldings (5.5%) - added during boil, boiled 5 min
1.0 oz Glacier (5.2%) - added dry to secondary fermenter
1.0 ea White Labs WLP013 London Ale
Schedule:
00:03:00 Mash in - Liquor: 3.52 gal; Strike: 168.03 °F; Target: 156.0 °F
01:03:00 Sac rest - Rest: 60 min; Final: 154.3 °F
01:04:00 Mash out - Water: 1.51 gal; Temperature: 212 °F; Target: 168.9 °F
01:04:00 Sparge - First runnings: 0.0 gal sparge @ 168.0 °F, 0.0 min; Sparge #1: 1.5 gal sparge @ 168.0 °F, 0.0 min; Sparge #2: 1.75 gal sparge @ 168.0 °F, 0.0 min; Total Runoff: 6.89 gal
Notes
1qt starter
Results generated by BeerTools Pro 1.5.3
Edit: I scale my recipes to get 7 gal preboil into my kettle, that's why the volume is 5.76 gal.