I have been trying to do well in the Southeastern Homebrewers Association Brewer of the Year competition which allows for 12 entries per competition and there are 11 competitions. Thats a lot of beers to brew!!! I can brew about once a week but with limited fermentation space, lagering space and serving space I have to brew some beers that turn around fairly quickly but that hold up well so I can enter in more than a couple competitions. So, I decided to brew an English Porter and American (Robust) Porter to help free up some space on the cold side. This recipe is an amalgamation of Jamil’s recipe and a couple NHC winning recipes taking into account the ingredients I had laying around and can get at my LHBS.
Recipe Info
Recipe: english porter 3v 1
Style: English Porter 13C BJCP 2015
Date: 02-05-2017
|
Recipe |
Guideline Min |
Guideline Max |
|
|
OG |
1.050 |
1.040 |
1.052 |
|
FG |
1.010 |
1.008 |
1.014 |
|
Color |
23.3 |
20.0 |
30.0 |
|
ABV |
5.2 |
4.0 |
5.4 |
|
IBU |
27.0 |
18.0 |
35.0 |
Brewery Info
Efficiency: 73 %
Attenuation: 80 %
Mash Info
Weight: 12.1 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 5.78 G
Volume: 6.75 G
Temp: 152.0 F
Boil Info
Kettle Gravity: 1.040
Predicted Mash Run-off: 4.69 G
Target Starting Boil Volume: 8.25 G
Boil Duration: 60 min
Evaporation Rate: 1.63 G per Hour
Final Boil Volume: 6.63 G
Fermentables
|
Weight |
% by Weight |
Name |
Yield |
SRM |
|
10.000 Lb |
83.0 % |
Maris Otter (Crisp) |
82.0 |
3.0 |
|
1.000 Lb |
8.0 % |
Crystal, Medium (Simpsons) |
76.0 |
55.0 |
|
0.600 Lb |
5.0 % |
Chocolate Malt (Simpsons) |
67.0 |
430.0 |
|
0.500 Lb |
4.0 % |
Victory Malt (Briess) |
75.0 |
28.0 |
Hops
|
Weight |
Name |
AAU |
Time |
Use |
IBUs |
|
1.5 Oz |
Willamette |
5.1 |
60 mins |
Boil |
24.0 |
|
0.5 Oz |
Willamette |
5.1 |
10 mins |
Boil |
3.0 |
Yeast
|
Amount |
Name |
|
1.000 unit |
English Ale White Labs WLP002 |
Misc
|
Amount |
Name |
Time |
Use |
|
1.000 tablet |
Whirlfloc Tablet |
15 mins |
Boil |
|
0.500 tsp |
Yeast Nutrient (Wyeast) |
10 mins |
Boil |
Water
Predicted Mash Ph: 5.44
|
Ca |
Mg |
Na |
Cl |
So |
Bicarbonate |
|
|
Water |
7 |
3 |
21 |
11 |
24 |
46 |
|
Mash |
78 |
3 |
21 |
100 |
75 |
46 |
|
Sparge |
7 |
3 |
21 |
11 |
24 |
46 |
|
Final |
72 |
4 |
29 |
92 |
78 |
65 |
|
Target |
75 |
0 |
0 |
0 |
0 |
0 |
Mash Water
Total Water Treated: 5.750 G
Percent RO / Distlled: 0 %
Water Used: 5.750 G
Mash Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 4.0 g
Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 3.500 G
Percent RO / Distlled: 0 %
Water Used: 3.500 G
Sparge Water Adjustments
Notes
152f 60 mins
168f 10 mins
Ferment at 68f for 2 weeks
2.3 volumes
2/12/17 0.4L 40g DME starter w/ 1 pack of WLP002
2/14/17 normal 3V brew day. hit all #s.
2/15/17 1/2″ kreusen slow steady bubbling
2/16/17 slowed a little bit but still steady bubbling
2/17/17 kreusen dropped but still slow steady bubbling
2/18/17 ~6 sec
2/19/17 dropped pretty clear ~45 sec
2/20/17 no activity
3/1/17 racked to keg. FG 1.014. tastes excellent. very clear. great malt character. very promising.
Comments: I feel this beer turned out really well. I have entered it in 2 competitions so far and it placed 1st in one and didn’t place in the other. All in all a really nice beer that I wouldn’t change.