Golddiggie
Well-Known Member
Type: All Grain
Batch Size: 5.25 gallons
Boil Time: 60 minutes
Ingredients:
12# Pale Malt (2 Row) UK Thomas Fawcett Golden Promise (2.2 SRM)
12oz Honey Malt (25 SRM)
10oz Kiln Coffee (165 SRM)
10oz Pale Chocolate Malt (197 SRM)
.75oz Target hops (10.50% AA) 60 min
.50oz EKG hops (5.00% AA) 15 min
Yeast choices: Wyeast 1335 British Ale II, 1084 Irish Ale, or 1728 Scottish Ale. Undecided as to which to use.
OG estimate: 1.067-1.077
FG estimate: 1.017-1.020
Bitterness: 28.6-26.7 IBU
Estimated Color: 22.3
Mash Profile:
Single Infusion, medium body, batch sparge
Mash in: 20qt @ 167F for 152F target, 75 min.
Decoct 7.63qt of mash and boil. Hold grain at 170F for 15-30 minutes (consensus?)...
Sparge with 16qt @170F (might split into 2 parts for the sparge, undecided).
Ferment for ~4-6 weeks. Once good, considering adding a split and scraped vanilla bean for 1-2 weeks before bottling.
Contemplating adding cocoa powder to the priming solution. Enough to make a very strong batch, so that enough flavor gets added to each bottle.
Getting the kiln coffee and pale chocolate malts from Farmhouse Brewing Supply. If UPS sits on their thumbs and delivers on Monday, then I plan to brew this next weekend (5/21 or 5/22). Otherwise, it could be brewed/started this weekend coming up.
Thinking that this could be a solid 'after dinner' brew. Depending on how the mash goes, it could get over 7% ABV. I do hope that the mash schedule listed above gives me better effificency than I've had lately. I'm also considering adjusting my Barley Crusher gap to .035" from the .039" it's been at.
Post up your thoughts on this recipe... My only porter (so far) that came out as a porter used 1056 for the yeast. The second one I brewed actually turned into a barley wine due to other things we did to the recipe. That one used 1084...
Batch Size: 5.25 gallons
Boil Time: 60 minutes
Ingredients:
12# Pale Malt (2 Row) UK Thomas Fawcett Golden Promise (2.2 SRM)
12oz Honey Malt (25 SRM)
10oz Kiln Coffee (165 SRM)
10oz Pale Chocolate Malt (197 SRM)
.75oz Target hops (10.50% AA) 60 min
.50oz EKG hops (5.00% AA) 15 min
Yeast choices: Wyeast 1335 British Ale II, 1084 Irish Ale, or 1728 Scottish Ale. Undecided as to which to use.
OG estimate: 1.067-1.077
FG estimate: 1.017-1.020
Bitterness: 28.6-26.7 IBU
Estimated Color: 22.3
Mash Profile:
Single Infusion, medium body, batch sparge
Mash in: 20qt @ 167F for 152F target, 75 min.
Decoct 7.63qt of mash and boil. Hold grain at 170F for 15-30 minutes (consensus?)...
Sparge with 16qt @170F (might split into 2 parts for the sparge, undecided).
Ferment for ~4-6 weeks. Once good, considering adding a split and scraped vanilla bean for 1-2 weeks before bottling.
Contemplating adding cocoa powder to the priming solution. Enough to make a very strong batch, so that enough flavor gets added to each bottle.
Getting the kiln coffee and pale chocolate malts from Farmhouse Brewing Supply. If UPS sits on their thumbs and delivers on Monday, then I plan to brew this next weekend (5/21 or 5/22). Otherwise, it could be brewed/started this weekend coming up.
Thinking that this could be a solid 'after dinner' brew. Depending on how the mash goes, it could get over 7% ABV. I do hope that the mash schedule listed above gives me better effificency than I've had lately. I'm also considering adjusting my Barley Crusher gap to .035" from the .039" it's been at.
Post up your thoughts on this recipe... My only porter (so far) that came out as a porter used 1056 for the yeast. The second one I brewed actually turned into a barley wine due to other things we did to the recipe. That one used 1084...