As the years pass I'm mellowing in many ways. For longevity someone once said 'Sit loosely in the saddle of life'. Despite never being the most relaxed of people, age has tought me to slow down, not to sweat the small stuff and to drink dark beer.
That last bit might not be entirely true, but I am enjoying the odd darker brew from time to time and with that in mind I decided to brew a Porter toward the end of last year. It's my most recent brew and I have to say it turned out rather well.
To be fair the recipe's not entirely mine - I took it from an old home-brew publication by Marc Ollossen. The edition I have was printed in 1997 and is an ex-library book which cost pence to purchase, although I believe the book may still be about having been republished at some stage. I've only done a small handful of recipes from the book, but I can't remember a bad one so Marc has done his job well.
There's several Porter recipes within its pages and I narrowed the choice down largely based on ingredients I already had in stock. It's based on a commercial recipe but as far as I'm aware the brewery quoted (Marston Moor) is no longer around, unless it was swallowed up by one of the bigger boys.
The grist I came up with for a 23l batch was made up of;
4000g Maris Otter
155 g CaraPils
380g Roasted Barley
120g Dark Crystal
120g Wheat Malt
For an OG of 1.046
Hops were;
Challenger 43g @ 60mins
Savinjski Goldings 20g @ 15mins
plus
Savinjski Goldings 10g steeped at 80c during chillling.
The yeast I used for this one was Muntons Premium Gold. Not the most popular of dried yeasts among the brewers I know, but I find it works very well for beers with a malty profile;
https://www.muntons.com/home_brewing/muntons-premium-yeast/
These days I'm brewing with a 20L Braumeister and the brewday for this one was a bit of a mare. The mash schedule I intended was;
80mins @ 68c
5mins @ 78c
but I suffered a power outage - having left the German piece of kit to do it's thing unattended - this was the first time I hadn't sat like a nursemaid by its side while mashing (I'd nipped back to bed for an extra half-hours kip and a subsequent shower) - I returned to find the power dead due to a faulty extension lead.
I had no idea how long the power had been out, (I can't recall now what the temperature was when I returned to the mash either) so I decided to start the process over, so the upshot was a very long mash.
This may have contributed to a slightly thinner than anticipated body, but at the end of the day it didn't really detract from what was a damn fine pint. The recipe's a keeper.
