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Grant's Perfect Porter

Specifics

Style:

Category:	Porter
Number:	12A

A fairly substantial English dark ale with restrained roasty characteristics.

Commercial Examples: Fuller's London Porter, Samuel Smith Taddy Porter, Burton Bridge Burton Porter, RCH Old Slug Porter, Nethergate Old Growler Porter, Hambleton Nightmare Porter, Harvey’s Tom Paine Original Old Porter, Salopian Entire Butt English Porter, St. Peters Old-Style Porter, Shepherd Neame Original Porter, Flag Porter, Wasatch Polygamy Porter.

OG Range

FG Range

ABV Range

Color Range

Brew Date:

January 23, 2010

Yield:

10.5 gallons

Color:

34 SRM

Bitterness:

27 IBU

Conditioning:

Keg

Batch No:	25
OG:	1.049
Reading 1:	1.026 (11 days)

General Information

Method:	All Grain

Method:

All Grain

1/24/10 - Drew out 15 gallons of water the night before and treated it with a few campden tablets, which I've read is important when using peated malt.

Had some lautering issues, probably due to the chocolate malt which tends to break into smaller pieces. eventually after two big handfuls of rice hulls I got things flowing more quickly.

I made and used a 1/2" 50' whirlpool chiller today, and was able to chill down to 66 in about 30 minutes, much faster than normal.

Forgot to add the vanilla, and I expect the fg would have finished up lower if I didn't keep the fermentation temps so low.

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains

12.50 pounds

British Maris Otter Pale Malt

Color (L):	3 °L
Info/Use:	Premium base malt for any beer. Good for pale ales.

76.1% of grist

1.65 pounds

Crystal Malt 40L

Color (L):	40 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

10% of grist

1.80 pounds

British Chocolate Malt

Color (L):	395-475 °L
Info/Use:	Nutty, toasted flavor, brown color. Use as a specialty grain in brown ales, porters, stouts and bocks.

11% of grist

0.17 pounds

British Black Patent Malt

Color (L):	500-600 °L
Info/Use:	Dry, burnt, chalky character. Use in porters, stouts, brown ales and dark lagers.

1% of grist

0.31 pounds

British Peat Smoked Malt

Color (L):	2.8 °L
Info/Use:	Imparts a robust smoky flavor and aroma. For Scottish ales and wee heavies.

1.9% of grist

16.43 pounds

Total Grain Weight

100% of grist

Miscellaneous Ingredients (Non-Fermentable)

to taste

vanilla extract (alcohol base) (Bottling)

Hops

2.00 ounces

Williamette

Region:	United States
AAU Range:	4 - 7%
Notes:	Mild, spicy, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	Fuggles
Example:	English-style Ale, Porter, Stout; Sierra Nevada Porter, Ballard Bitter, Anderson Valley Boont Amber

4.9% Pellets @ 90 minutes
Type: Bittering
Use: Boil

9.8 AAUs

2.00 ounces

Total Hop Weight

9.8 AAUs

Yeast

White Labs WLP 028 — Liquid — 1.5L stirred starter

Procedure

Mash at 156 for 60 mins.

Mash at 156 for 60 mins.

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