Brewday - Porter 20/11/2012

Porter is not a style I've brewed before. In fact, it wasn't until recently that I started to enjoy the darker British beers, so I thought it was definitely time to have a crack at brewing one.

I've based the recipe on something which I believe is not dissimilar to that used by Fuller's and brought the gravity down a tad. As I'm short on Fuggles, I'm going to try Williamette as the hop. As the beer style is more about the malts than the hop, this hopefully shouldn't detract from what should be a decent pint.

In fact, it wasn't until after I put the recipe together that I read in Beersmith that Williamette is used in Sierra Nevada Porter. I've not had the opportunity to try the American beer, but it's encouraging that my thought of using Williamette as a substitute wasn't wide of the mark - although whether the American interpretation of a porter is the same as ours, I'm not sure.

Oakhurst Porter

Brown Porter

Type: All Grain	Date: 20/11/2012
Batch Size (fermenter): 50.00 l	Brewer: Mark
Boil Size: 62.65 l	Asst Brewer:
Boil Time: 90 min	Equipment: Elite Brewery
End of Boil Volume 55.12 l	Brewhouse Efficiency: 73.00 %
Final Bottling Volume: 50.00 l	Est Mash Efficiency 77.4 %
Fermentation: Ale, Two Stage	Taste Rating(out of 50):
Taste Notes:
Ingredients
Ingredients Amt Name Type # %/IBU 8200.00 g Pale Malt, Maris Otter (5.9 EBC) Grain 1 78.0 % 1050.00 g Brown Malt (150.0 EBC) Grain 2 10.0 % 1050.00 g Caramel/Crystal Malt -120L (236.4 EBC) Grain 3 10.0 % 210.00 g Chocolate Malt (1000.0 EBC) Grain 4 2.0 % 78.00 g Willamette [6.30 %] - Boil 75.0 min Hop 5 26.8 IBUs 0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 6 - 2.0 pkg Nottingham (Danstar #-) [23.66 ml] Yeast 7 -
Beer Profile
Est Original Gravity: 1.047 SG	Measured Original Gravity:
Est Final Gravity: 1.013 SG	Measured Final Gravity:
Estimated Alcohol by Vol: 4.5 %	Actual Alcohol by Vol:
Bitterness: 26.8 IBUs