goodgodilovebeer
Well-Known Member
- Recipe Type
- All Grain
- Yeast
- West Yorkshire (Wyeast 1469)
- Yeast Starter
- 1 litre
- Batch Size (Gallons)
- 21 Litres (5.5 US Gallons)
- Original Gravity
- 1.056
- Final Gravity
- 1.015
- Boiling Time (Minutes)
- 75
- IBU
- 34.5 (Rager), 30.4 (Tinseth)
- Color
- 32 SRM
- Primary Fermentation (# of Days & Temp)
- 1 @ 19°C
- Secondary Fermentation (# of Days & Temp)
- 4 @ 20°C to 22°C
- Additional Fermentation
- 7 @ 4°C
- Tasting Notes
- Coffee, Toffee, Bready, Herbal, Fruity
A pretty solid, all UK malt English Porter recipe for anyone looking for a balanced, easy drinking ale. The touch of Bairds black malt adds a hint of roast that intensifies the chocolate character and brings it towards coffee, but not enough to distract from the toffee flavour provided by the dark crystal malt. The Maris Otter base is obviously delicious, but substituting another British base malt like Golden Promise also does a fine job. Wyeast West Yorkshire (1469) provides a nice slightly fruity, bready profile when fermented at this temperature.
Cheers!
Malt: (Sacc. rest @ 67°C for 60 minutes, Mashout @ 76°C for 10 minutes)
Water:
Cheers!
Malt: (Sacc. rest @ 67°C for 60 minutes, Mashout @ 76°C for 10 minutes)
- 4.00 Kg - Maris Otter (Bairds)
- 0.50 Kg - Torrified Wheat (T. Fawcett)
- 0.45 Kg - Brown Malt (Bairds)
- 0.30 Kg - Chocolate Malt (Bairds 450 L)
- 0.30 Kg - Dark Crystal (Simpson's)
- 0.15 Kg - Carastan (Bairds)
- 0.05 Kg - Black Malt (Bairds)
- 30 Grams - Challenger (7.3%AA) @ 60 Minutes
- 16 Grams - East Kent Goldings (5.6%AA) @ 20 Minutes
- 14 Grams - East Kent Goldings (5.6%AA) @ Flame Out
Water:
My water is somewhat difficult to work with, so building it from RO using the Bru'n Water spreadsheet is far more predictable. For a total of 33 litres used on my system, salt additions were simple; 2.7 grams of Gypsum, and 2.4 grams of Calcium Chloride.
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