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Posts Tagged ‘london porter

London Porterish II – Maybe to be re-named, my first brew for the www.gbhomebrew.co.uk competition. The brew is based on my last London Porter which was based on the Fullers London Porter, the Fullers is a lovely beer.

Malts:
Pale Malt – 70%
Brown Malt – 15%
Crystal Malt – 8%
Chocolate Malt – 5%
Extra Dark Crystal Malt – 2%

Hops:
Goldings – 11EBU @60mins
Challenger – 17EBU @ 60mins
Goldings – 11g @ 0mins
Challenger – 30g @ 0mins

OG 1060
Predicted FG 1016
ABV 5.7%
EBU 29
EBC
Yeast Safale US-05
Liquor Treatment to Porter profile in the GW Calc less the common Salt

I had a Brew Monkey today, Dave, BroadfordBrewer from THBF… he took a few phone pictures throughout the day… Thanks
We had a few beers, brewed a little, ate some food, and had a few more beers, a jolly good natter along the way made for an enjoyable day :)
Hit our OG near as damn it, couple of litres down on volume tough, Mash efficiency a rather poxy 70%.
I’m hoping to better my last London Porter with more Maltiness and a slightly more assertive hop flavour presence.

Malts, Temp and Liquor treatment:
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Mash temp of 66c aimed for and achieved:
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Doughing in:
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Weighing a few hops:
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First Runnings:
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Spooning the copper:
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Preparing to run to the fermenter:
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1060 (2 divisions in the meniscus):
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*Bottled 18th Sep ’11 with 65g of Sugar, tasting very good.

*4th Dec ’11 – After initially tasting bloody gorgeous about a week after bottling it tailed off a bit, but now after a good bit of maturation in bottle is is bloody gorgeous again ๐Ÿ™‚ Very happy, a pretty perfect winter tipple ๐Ÿ™‚

London Porterish – This is a bit of a user-upper / Christmas gift / Christmas beer / a beer I only recently tasted at a beer fest and thought was amazing (Fullers London Porter). So this recipe is based around the one in the Graham Wheeler book, though a touch of Wheat malt added for head and the mix of Crystal malts is using up odd ends of malt. Hops are Sovereign which I have never used before.

Fermentables:
Pale Malt – 3990g – 70%
Brown Malt –ย  625g – 11%
Crystal Malt – 340g – 6%
Wheat Malt – 285g – 5%
Chocolate Malt – 225g – 4%
Crystal Rye Malt – 170g – 3%
Crystal Malt, Dark – 57g – 1%

Hops:
Sovereign @ 60 mins – 56g
Sovereign @ 10 mins – 19g

Final Volume: 23 Litres
Original Gravity: 1.058
Final Gravity: 1.015
Alcohol Content: 5.6% ABV
Total Liquor: 34 Litres
Mash Liquor: 13.7 Litres
Mash Efficiency: 80 %
Bitterness: 33 EBU
Colour: 144 EBC
60min Mash @ 68c
60min Boil
Cooled to 21c before pitching yeast
Mash treated with General Profile in the GW water treatment calc
3g of common Salt added to copper at the end of the boil

Updates on my Twitter-T.watter page – https://twitter.com/pdtnc
Malts, Temp & Salt additions:
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The three tier:
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Waste of time checking pH as usual:
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Mash efficiency 95.3%!:
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First runnings being recycled, FWH & old yeast ready in copper:
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10min hop addition:
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StarSan-ing everything that will touch sterile clean wort:
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My Mash was on at 8.05am
The Boil started at 10.30am
I collected 30litres @ 13.5 Brix
Cooling from boiling took 10mins & 44Litres of water to 33c, then 3mins more to 21c. The 44L was collected in the HLT @ 42c
Original Gravity was 1056 with hydrometer, 14.9 Brix with refractometer (1058, Bang on to recipe) ๐Ÿ™‚
Started Run-off to FV at 12:00, taking it slowly probably took the best part of an hour.
The Wort & Hops were smelling lovely ๐Ÿ™‚

*Bottled 17th Nov ’10 with 65g of Soft Brown Sugar Came down to FG 1020 ish, needs some age for the dark malts to meld into something lush ๐Ÿ™‚


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