eko
Well-Known Member
I've been playing around with ideas for a Porter / Robust Porter. First time messing around with this style. I keep tweaking it but it's gotten to the point now there are certain parts & ratios for the life of me I can't remember why I picked. Anyway, I'd appreciate any input.
Getting Warmer - Porter - All Grain - 5.5 gal.
60 min mash target 154-156F
60 min boil
3-4 weeks fermentation (1-2 weeks primary; 1-2 weeks secondary)
2+ weeks bottle condition
Target OG 1.076
FG 1.010
IBUs 36
SRM 46
I'd also like to do something a little extra with this in the secondary. Thinking about adding some cacao nibs and cayenne, or maybe going a different route and soaking some vanilla beans. Your opinion?
Getting Warmer - Porter - All Grain - 5.5 gal.
Code:
Fermentables
Maris Otter Pale (UK) 10.0 lb 72 % Mash 38
Caramel/Crystal 80L (US) 1.0 lb 7 % Mash 33
Munich (BE) 1.0 lb 7 % Mash 38
Black Patent (UK) 0.75 lb 5 % Mash 27
Chocolate (UK) 0.5 lb 3 % Mash 34
Pale Chocolate (UK) 0.5 lb 3 % Mash 33
Hops
Willamette (US) 2.5 oz 60 min Boil Pellet 5.0%
Willamette (US) 0.5 oz 10 min Boil Pellet 5.0%
Yeasts
London ESB Ale Wyeast 1968 87.0%60 min mash target 154-156F
60 min boil
3-4 weeks fermentation (1-2 weeks primary; 1-2 weeks secondary)
2+ weeks bottle condition
Target OG 1.076
FG 1.010
IBUs 36
SRM 46
I'd also like to do something a little extra with this in the secondary. Thinking about adding some cacao nibs and cayenne, or maybe going a different route and soaking some vanilla beans. Your opinion?
