#12 Port O' Palmer (mostly)
| Brewed: | Jun 2012 |
| Style: | Porter |
| ABV: | 5.1% |
| Original Gravity: | 1.053 |
| Final Gravity: | 1.014 |
| Bitterness: | 50.4 IBUs |
| IBU/OG: | 0.947 |
| Batch Size: | 19 ltr |
| Method: | Partial Mash |
| Mash Temp: | 65.0°C |
| Mash Volume: | 15 ltr |
| Sparge Volume: | 9 ltr |
| Mash Time: | 30 min |
| Boil Time: | 60 min |
| 250g | Medium Crystal Malt | |
| 210g | Chocolate Malt | |
| 150g | Black Malt | |
| 3kg | Light Malt Extract | |
| 20g | Chinook 11.1% | Boil 60 min |
| 20g | Willamette 4.9% | Boil 40 min |
| 28g | Fuggles 4.7% | Boil 20 min |
| Safale S-04 English Ale Yeast | ||
| 120g Dextrose | ||
The last porter was such a hit that I am at it again. This time a couple of changes. Firstly I now have a 35ltr pot and a immersion chiller so I can do a full sized batch! Very pleased.
Back to the porter… the second change is basically about supplies – I am using the last of grains so the numbers are not the same – and I have some Fuggles hops (not all Willamette).
Notes
I set up the burner outside and filled the pot with 15ltrs of water from the hot tap and raised the temp up to 70deg C and started the steeping (in grain bag). Time to start the sanitisation of the rest of the gear…
After 30min steeping, I removed the grain bag and turned on the heat. I added in the LME as it heated up. Once boil was achieved (man that is slow going but better than my trial run as I opened up the air feed into the burner) I started with the hop additions as specified above (reusing the grain bag to minimise the turb).
I get the water for rehydrating the yeast ready after the first hop addition (takes a long time for a cup of boiling water to cool to 30 odd deg C). After the last addition I add the immersion chiller in to sanitise, and empty the fermenter of sanitiser. After the boil I crank the chiller and whilst that is working I add the yeast to the water for rehydrating. I did not record how long it took to chill the wort, but it is impressive. I syphon the beer from the pot into the fermenter, trying to splash as much as possible to add in air. 19ltrs perfectly! Added the yeast and was done (apart from the tidy up).
The wort tasted good, much like what the last batch tasted like.
4/6 it is bubbling away nicely less than 16 hours later. Sitting at 22deg C in the cupboard.
16/6 Bottling Day. Bottling went well – 120gm priming in 1 cup of water. It tasted good – hopefully it is as the temp has been a bit all over the place between 18 and 26.
Tasting Notes
Not as much chocolate malt flavour as the last one, but tasty. I am enjoying the “cleanness” of no off yeast flavours, none of that home brew flavours of the straight extract and kit beers. A little bit of steeping really makes an amazing difference.