Dark beers have been growing on me over the years, but although there are many nice examples of porters, there's still loads I don't get on with. For this reason I've decided to use Mild Ale Malt as the base for mine. I'm hoping this sweeter malt might help take the edge off the acrid bite that the dark malts contribute.
I've altered the hop schedule a little from that original post too. Although the historical records suggest the porter exported to India was stuffed full of hops, in a similar manner to that of IPA, I wasn't too comfortable with the number of bittering units the Beersmith software was predicting.
Also, my beers tend to come across a tad more bitter than the software sometimes predicts, so I've cut back a bit. Even with the reduction in hops, the bittering units are predicted at 70, which I would still consider pretty high for a porter with an anticipated OG of 1.064
As the brewery's not been used for a while I've spent the day giving it a good clean, a thorough rinse and attached new hoses and connectors. Oh, and I'll be using new stainless fermenters too.
My water here in the South West of the UK is ideal for dark beers, so there's not much to do in terms of water treatment. I'm really looking forward to this one;
|Type: All Grain||Date: 22/08/2013|
|Batch Size (fermenter): 50.00 l||Brewer: Mark|
|Boil Size: 61.39 l||Asst Brewer:|
|Boil Time: 75 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):|
|Est Original Gravity: 1.064 SG||Measured Original Gravity:|
|Est Final Gravity: 1.017 SG||Measured Final Gravity:|
|Estimated Alcohol by Vol: 6.2 %||Actual Alcohol by Vol:|
|Bitterness: 69.6 IBUs||Calories:|
|Est Color: 72.8 EBC|