This weekends brew - Porter

I'm a bit low on store cupboard items and I hadn't really intended to brew but I thought I do it anyway.
I'm going for simplicity and minimal effort and time. This is what I came up with. A simple Porter.


Recipe: Brown Porter - 090907
TYPE: All Grain

--------------------------
Batch Size: 23.00 L
Boil Size: 30.50 L
Estimated OG: 1.045 SG
Estimated Color: 24.2 SRM
Estimated IBU: 32.5 IBU
Brewhouse Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------

3.85 kg Pale Malt (2 Row) UK (3.0 SRM)
0.50 kg Crystal Malt - 60L (60.0 SRM)
0.26 kg Chocolate Malt (456.9 SRM)
55.00 gm Fuggles [4.50%] (60 min) Hops 28.7 IBU
15.00 gm Fuggles [4.50%] (15 min) Hops 3.9 IBU
1 Pkgs Nottingham (Danstar #-)

Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 4.61 kg
----------------------------

Mash In Add 12.03 L of water at 76.9 C 68.0 C 45 min
Sparge Sparge to a total volume of 30l or to 1006 runnings
Boil down to 23L

 

11.00 Mash water on
Recipe generated and printed out. All ingredients weighed and mash tun set up
11:30 Dough in
Kettle and burner set up.
12:20 First running in Kettle
12:50 Roiling Boil Started, hops added.
Mash tun cleaned and put away

Estimated.

13:50 cool started
14:30 drain to fermenter
14:40 Pitch yeast.

Time start to finish 11:00 to 14:40

3 hours 40 minutes.

 

Sweet. It's sometimes hard to convince people that AG can be done in 4hrs or less with a little organization.

 

I'm all done,
Cleaned up, put away and on my 2nd Pint.

I was a couple of points out on the OG but I've got more volume than intended.
Either I didn't have my regulator fully open or I need to go over a 60 minute boil. My burner is only 18,00btu.

 

Sounds tasty! I've got the makings for a Brown Porter in my kegger freezer. I'm almost done with the new kegger & then I'll start brewing again.

 

Sound like win er my mouth is watering..

 

Finished at 14:40 and at 16:40 I can see signs of fermentation.
18:40 and It's got a 2" Krausen.
19:20 and we are going for blow off.
I love dry yeast.:rockin:

 

Me, too. I just used Nottingham for the first time in an IPA, can't wait to see how it turns out.

 

I looks like its done, I'll test if for FG and taste later.

 

Congrats, orfman...

I second the love for dry yeast. I went through a stint where I was using almost all liquid, but it got to be such a PITA making starters and sh*t...now I only use liquid for special stuff. Wheat beers...trappists...15% abv stouts...you know. I've used dry on 6 of my last 8 beers, and they all roxxorz. Love me some Nottingham and US-05. (and Saflager!)