Woodside Porter Taiheke Edition

My standard Woodside Porter, this time with 40 grams of Taiheke hops. A bit of a stuck sparge, plus I forgot to initially add the oats… D’oh. Ended up with 22 litres in the fermenter at 1.066, yikes which means the beer will be 6.7%! In hindsight, I should have diluted it down to achieve target gravity.

First time I used the mash filter and the whirlpool arm. Initial issues with the filter floating during the mash but re-seated when I added the oats and it and it was fine. The whirlpool arm was amazing and meant that the wort cooled in 12 minutes and I didn’t need to stir it. Furthermore, the hops pooled in the middle.

First tastings show a hint of banana which will be from the stressed yeast which was expected. The flavour is lacking a bit of roastyness, so next time as well as dropping the ABV back to around 5% I’ll look at adding in some  roasted wheat to give extra depth.

Recipe below the video.

Recipe Specifications
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Estimated ABV: 5.6%
Estimated OG: 1.055 SG
Estimated Color: 94.9 EBC
Estimated IBU: 30.0 IBUs
Boil Time: 60 Minutes

Ingredients:
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0.23 kg Chocolate – Dark
0.23 kg Chocolate – Light
0.45 kg Crystal – Medium
0.50 kg Rolled Oats
4.30 kg Ale Malt
45.00 g Taiheke (NZ Cascade) [6.70 %] – Boil 60. Hop
33.81 oz Deltafloc (Boil 15.0 mins)
1 pkg SafAle English Ale Yeast

Robobrew Gyle #11
Grey Temp Controller
Borrowed Heat Pad
Fermentation Chamber was Kegerator

About Dene McDonald

Home brewer just tying to make the best beer I can with limited resources. I'm a sucker for a dark beer, and believe deep down that sours are just beers gone wrong - you can't trick me into drinking off beer.

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