Monday, 19 November 2012

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 GrainDate: 20/11/2012
Batch Size (fermenter): 50.00 lBrewer: Mark
Boil Size: 62.65 lAsst Brewer:
Boil Time: 90 minEquipment: Elite Brewery
End of Boil Volume 55.12 lBrewhouse Efficiency: 73.00 %
Final Bottling Volume: 50.00 lEst Mash Efficiency 77.4 %
Fermentation: Ale, Two StageTaste Rating(out of 50): 
Taste Notes:



8200.00 gPale Malt, Maris Otter (5.9 EBC)Grain178.0 %
1050.00 gBrown Malt (150.0 EBC)Grain210.0 %
1050.00 gCaramel/Crystal Malt -120L (236.4 EBC)Grain310.0 %
210.00 gChocolate Malt (1000.0 EBC)Grain42.0 %
78.00 gWillamette [6.30 %] - Boil 75.0 minHop526.8 IBUs
0.50 ItemsWhirlfloc Tablet (Boil 10.0 mins)Fining6-
2.0 pkgNottingham (Danstar #-) [23.66 ml]Yeast7-

Beer Profile
Est Original Gravity: 1.047 SGMeasured Original Gravity:  
Est Final Gravity: 1.013 SGMeasured Final Gravity: 
Estimated Alcohol by Vol: 4.5 %Actual Alcohol by Vol: 
Bitterness: 26.8 IBUs