Is it Saturday?
Dough in at 45C, raise 0.25C per minute up to 72C. 108 minute mash.
Dough in at 45C, raise 0.25C per minute up to 72C. 108 minute mash.
I do already mash low and twice (e.g., 40m at 145 and 40m at 155). I want way drier: Brett type dry but without having to wait a year
Double your rest time at 145F (See "Starch Conversion" section in the following article). You may want to lower the pH to a value more amenable to Beta.
https://byo.com/mead/item/1497-the-science-of-step-mashing
@ Qhrumphf. i get my sugar at GFS (gorgon food service) really reasonable. they may have a store near you.
I get turbinado from costco. It's not super cheap still, but not bad. I would also look to latin markets for piloncillo/panela, I believe it's called.
This 'austerity porter' worked out incredibly well. I was a bit suspicious of making a porter with an ABV around 3.5% but the Brown malt seems to have given it a decent body.
https://www.homebrewtalk.com/showthread.php?p=7260488
My next brew is going to be similar to you austerity porter. Its a version a vintage recipe I found for one produced around 1940.
A Spitfire Kentish Ale clone has been my favorite English brew that I have made to date. It turned out to be remarkably similar to the commercial version.
Looking forward to an easy brew day!
Based mine on a Whitbread recipe from "The Homebrewers Guide to Vintage Beer", and the recipe I made in beersmith looks similar to yours. It has the brown malt, chocolate malt and invert sugar. I normally use maris otter in my UK syle beers, but decided to go vintage for this one and use the 2 row and 6 Row US. Hops will be fuggles and kent goldings.
I hope it turns out as good as yours.
I love Challenger. Have another pound of it sitting in the freezer. But I have a pound of Fuggle and a pound and a half of EKG too.
Also, 18 lbs of Turbinado sugar from Costco for $21 out the door.
Question about sugar. This is my first vintage recipe, and I have never made invert sugar before. Would granular 100% cane sugar that is refined be suitable for invert sugar, or does it have to be the more expensive turbinado, etc "unrefined" sugar?
In other words, is that sugar a necessity or just a preference?
Question about sugar. This is my first vintage recipe, and I have never made invert sugar before. Would granular 100% cane sugar that is refined be suitable for invert sugar, or does it have to be the more expensive turbinado, etc "unrefined" sugar?
In other words, is that sugar a necessity or just a preference?
My LHBS charges the same amount no matter which hops I choose, Same with grains? I guess the owner wants to keep in simple...
Without calculating the #3 invert sugar, beer smith is telling me that the SRM is 25. Which is not super dark, but it fits into the brown porter category that I chose (since the recipe doesn't really fit into either modern porter category). I am thinking it will actually be a bit darker than that.
I should be happy with that, and will have to be because I have no idea where to get brewers caramel.
I need to try out some of your porters one of these days, JK. You need to post pictures in your recipe threads so they get more love.
Question about sugar. This is my first vintage recipe, and I have never made invert sugar before. Would granular 100% cane sugar that is refined be suitable for invert sugar, or does it have to be the more expensive turbinado, etc "unrefined" sugar?
In other words, is that sugar a necessity or just a preference?
You need half an ounce of brewers' caramel added to the end of the boil or directly to the FV to bring the SRM to around 32. You could add more if you fancy a black pint.
The SRM on the recipe I patterned my porter after is 21, which seems light? Beersmith tells me I will be at 25 SRM. According to the book No#3 invert is 60-70 SRM which I think will darken it further. Not sure if I need the caramel for this recipe??
All of the sources I can find are in the UK, and that makes purchasing it cost prohibitive.
The SRM on the recipe I patterned my porter after is 21, which seems light? Beersmith tells me I will be at 25 SRM. According to the book No#3 invert is 60-70 SRM which I think will darken it further. Not sure if I need the caramel for this recipe??
All of the sources I can find are in the UK, and that makes purchasing it cost prohibitive.
Funny, I was just cruising around this thread, wishing there were more pictures.
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