English Porter Somewhat Brown Porter - Addkison Ales & Lagers

[Gus_13]

Recipe Type

All Grain

Yeast

White Labs Burton Ale WLP023

Yeast Starter

Always

Batch Size (Gallons)

10.5

Original Gravity

1.049

Final Gravity

1.013

Boiling Time (Minutes)

60

IBU

26

Color

23.5

So I'm brewing this tonight. I planned on last weekend but other things came up. I pieced this together reading Ron Pattinson's blog as well as other various sources. I'll keep the thread updated the best I can with the brew and the results. Feedback always welcomed as well.

English/Brown Porter
10.5 Gallon Batch

13 lbs 4.0 oz Simpsons Marris Otter - 77%
1 lb 11.5 oz Crisp Brown Malt - 10%
1 lb Simpsons Dark Crystal - 5.8%
13.8 oz Fawcett Pale Chocolate - 5%
6.0 oz Simpsons DRC - 2.2%
Est SRM: 23.6

26 IBUs of EKG @ 45 min

BH Efficiency set to 81.50%

Target SG: 1.049
Target FG: 1.013

White Labs WLP023 Burton Ale Yeast (first time with this in a dark beer)

Single infusion mash at 152F for 60 min with a mashout at 170F for 10 minutes

Been wanting a dark porter or a mild on tap for a few weeks. Last year I did a Mild about this time I really liked so I thought it'd punch it up a bit.

Edit: Changed recipe to reflect that I only had a pound of Simpsons Dark Crystal and subbed in Simpson's DRC for the remaining 6oz.

 

[Gus_13]

Already hit a snag and only had one lb of Simpson Dark Crystal so I'm subbing in 6oz of DRC to make up for that. Similar in color and it's small enough that I probably won't notice it. Never used DRC and just picked some up for a Barleywine later on.

About to be raining here it looks like so getting everything together for an early AM brew. Will be nice to wake up and just flip the kettle on and mill grains and go at it.

 

[Gus_13]

Nailed the numbers right at 1.049 (maybe a hair over) and loving the color. Definitley wanted a more brown color than black and I think this will be just a bit darker after fermentation.

 

[Gus_13]

So may not be as dark as I wanted but should still be good. Tasted good tonight. Sitting at 1.012 so I'll be kegging and fining tomorrow.

 

[Gus_13]

Ended up 1.011 and looking pretty great. Still young and needs more time but I love the flavors so far. I have had it on gas for a week and it's close to levels so I moved it down to the 8 PSI I like serving these English styles on. Has notes of dark bread, light toast, bitter bakers chocolate and a touch of fruitiness from the Burton yeast. I fermented cooler so not a ton but I wasn't going for a lot of esters. I think the buddy I split this batch with will really like it.