I’ve been wanting a bit more out of this Porter so I’ve added in an additional 230 grams of Light Chocolate Malt for more colour and depth of flavour. This came out @ a starting gravity of 1.064 and I only had 1 packet of yeast but there was no hint of stressed yeast.
I didn’t fill in the details at the time, but the addition of the extra chocolate malt made this beer spot on. It will certainly be rebrewed in this form.
Recipe Specifications
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Boil Size: 29.30 l
Post Boil Volume: 25.00 l
Batch Size (fermenter): 23.00 l
Bottling Volume: 21.49 l
Estimated OG: 1.055 SG
Estimated Color: 70.3 EBC
Estimated IBU: 29.8 IBUs
Brewhouse Efficiency: 78.00 %
Est Mash Efficiency: 81.4 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
3.80 kg Gladfield Ale Malt (6.0 EBC) Grain 1 72.9 %
0.50 kg Harraway’s Rolled Oats (2.8 EBC) Grain 2 9.6 %
0.45 kg Gladfield Medium Crystal Malt (111.0 EBC Grain 3 8.6 %
0.23 kg Gladfield Dark Chocolate Malt (1300.0 EB Grain 4 4.4 %
0.23 kg Gladfield Light Chocolate Malt (900.0 EB Grain 5 4.4 %
50.00 g East Kent Goldings (EKG) [5.40 %] – Boil Hop 6 29.8 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 –
1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) Yeast
Robobrew #9
Notes
Mashed in with 17.5 lites @ 72. Mashed for 2 hours at 69 as went out and took kids to the museum. Mahsed out to 74 for 15 mins. Post mash gravity of 1.084
Sparged with 14.7 @ 75. Sparge water ran through slower than normal. 26 litres post sparge @ .061 o added 2 litres of water
60 mins boil and ended with 24 litres 1.064.
