brewhammer
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- Joined
- Oct 26, 2012
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Took the plunge and brewed my first batch yesterday - a porter recipe I drew up based on Palmer's 'How to Brew' style description chart. I was shooting for a brown porter, with an OG of 1.045 and 30 IBUs. Here's what I did:
Specialty Grains (Steeped in 3 gal at 160F for 30 min)
1 lb. Carafa II
1/2 lb. C40
1/2 lb. Special B
Base Malt (added after steeping specialty grains)
4 1/4 lb. DME
Hops
(60) 1 oz. Northern Brewer pellets (9.4% AA)
(10) 1 oz. East Kent Golding pellets (5% AA)
Added 2 gal. of pre boiled and cooled water at flameout, bringing the total batch size to 5 gal. Cooled the wort, strained into my fermenting bucket, and pulled a sample to test the OG. Hit exactly 1.045 that I had calculated! :rockin:
Pitched White Labs British Ale yeast at 72 F and woke up this morning to a nice krausen forming in the fermenter.
Very happy with how my first brew day went. Now the tough part - waiting!
Specialty Grains (Steeped in 3 gal at 160F for 30 min)
1 lb. Carafa II
1/2 lb. C40
1/2 lb. Special B
Base Malt (added after steeping specialty grains)
4 1/4 lb. DME
Hops
(60) 1 oz. Northern Brewer pellets (9.4% AA)
(10) 1 oz. East Kent Golding pellets (5% AA)
Added 2 gal. of pre boiled and cooled water at flameout, bringing the total batch size to 5 gal. Cooled the wort, strained into my fermenting bucket, and pulled a sample to test the OG. Hit exactly 1.045 that I had calculated! :rockin:
Pitched White Labs British Ale yeast at 72 F and woke up this morning to a nice krausen forming in the fermenter.
Very happy with how my first brew day went. Now the tough part - waiting!