midfielder5
Well-Known Member
"Dark & Stormy & Yummy" Porter
Recipe Type: All Grain (*Partial Mash follows in post # 6*).
Yeast: Wyeast European Ale (1338)
Yeast Starter: Yes
Batch Size (Gallons): 5
Original Gravity: 1.065 - 1.063
Final Gravity: 1.016 - 1.018
IBU: 40 IBU
Boiling Time (Minutes): 60
Color: ~40 SRM
Primary Fermentation (# of Days & Temp): 22 @ 66* (YMMV- see brewing note #4)
Bulk aging in secondary: 21 - 28 days @ 66*; then bottled and aged for another 2 months.
1st Place 2009 HBT BJCP Comp for Porters (BJCP # 12A-C) [37/50]
Grain bill
9# 2 Row
1# Choc. Malt
1# Crystal 40L or Caramel 40L
8 oz. Flaked Barley
4 oz. Black Patent
1 oz. Roasted Barley
4 oz. brown sugar (optional)
Mash at 150 degrees for 60 minutes. Batch sparge to get 6.5 gallons at start of boil.
Add 1 tsp of gyp to start of boil (60 min.).
Add 8 oz. of Malto Dextrin to boil at 20 minutes.
Add 4 ounces brown sugar to boil at 10 minutes.
Add 1 tsp of Irish moss to boil at 10 minutes.
Hops:
0.5 oz. Cascade (leaf, 7.2AA) at 60 min.
0.75 oz. Galena (leaf, 14.2AA) at 60 min.
0.75 oz Tettnang (pellet, 5.1AA) at 15 min.
Brewing notes:
1) Grain bill based on EdWort's RP.
2) Can sub out Galena hop for Northern Brewer or Nugget.
3) BJCP Judges scorecards mentioned mashing higher (152*-154*) for more body;
4) Aeration, pitching rates & fermentation temps vary amongst each brewer. For best results, please don't move beer off yeast unless & until you hit FG or thereabouts (a few points). Check w/ a hydrometer first. It could take 2-3+ weeks for bigger beers like this one, and with a slower yeast (OG above 1.050; WY # 1338). The yeasts are done when they decide.
Recipe Type: All Grain (*Partial Mash follows in post # 6*).
Yeast: Wyeast European Ale (1338)
Yeast Starter: Yes
Batch Size (Gallons): 5
Original Gravity: 1.065 - 1.063
Final Gravity: 1.016 - 1.018
IBU: 40 IBU
Boiling Time (Minutes): 60
Color: ~40 SRM
Primary Fermentation (# of Days & Temp): 22 @ 66* (YMMV- see brewing note #4)
Bulk aging in secondary: 21 - 28 days @ 66*; then bottled and aged for another 2 months.
1st Place 2009 HBT BJCP Comp for Porters (BJCP # 12A-C) [37/50]
Grain bill
9# 2 Row
1# Choc. Malt
1# Crystal 40L or Caramel 40L
8 oz. Flaked Barley
4 oz. Black Patent
1 oz. Roasted Barley
4 oz. brown sugar (optional)
Mash at 150 degrees for 60 minutes. Batch sparge to get 6.5 gallons at start of boil.
Add 1 tsp of gyp to start of boil (60 min.).
Add 8 oz. of Malto Dextrin to boil at 20 minutes.
Add 4 ounces brown sugar to boil at 10 minutes.
Add 1 tsp of Irish moss to boil at 10 minutes.
Hops:
0.5 oz. Cascade (leaf, 7.2AA) at 60 min.
0.75 oz. Galena (leaf, 14.2AA) at 60 min.
0.75 oz Tettnang (pellet, 5.1AA) at 15 min.
Brewing notes:
1) Grain bill based on EdWort's RP.
2) Can sub out Galena hop for Northern Brewer or Nugget.
3) BJCP Judges scorecards mentioned mashing higher (152*-154*) for more body;
4) Aeration, pitching rates & fermentation temps vary amongst each brewer. For best results, please don't move beer off yeast unless & until you hit FG or thereabouts (a few points). Check w/ a hydrometer first. It could take 2-3+ weeks for bigger beers like this one, and with a slower yeast (OG above 1.050; WY # 1338). The yeasts are done when they decide.