#16 Port O' Palmer
| Brewed: | Sep 2012 |
| Style: | Porter |
| ABV: | 4.8% |
| Original Gravity: | 1.053 |
| Final Gravity: | 1.016 |
| Bitterness: | 38 IBUs |
| IBU/OG: | 0.734 |
| Batch Size: | 19 ltr |
| Method: | Fly Sparge |
| Mash Temp: | 69°C |
| Mash Volume: | 12.4 ltr |
| Sparge Volume: | 18.1 ltr |
| Mash Time: | 60 min |
| Boil Time: | 60 min |
| 4.0kg | Pale Malt | |
| 300g | Medium Crystal Malt | |
| 300g | Chocolate Malt | |
| 150g | Black (Patent) Malt | |
| 16g | Chinook 11.1% | Boil 60 min |
| 25g | Willamette 4.7% | Boil 40 min |
| 16g | Willamette 4.7% | Boil 20 min |
| Safale S-04 English Ale Yeast | ||
| 140g Dextrose | ||
After a not so convincing first go at all grain, I thought I would look at the porter I have done a couple of times and try that. So back to John Palmer’s book I go.
What it is meant to be: Port O’ Palmer
- 3.9kp pale ale malt
- 227g chocolate malt
- 227 crystal 60L malt
- 113 black patent malt
- 120g black patent malt
- 14g Horizon 12% 60min
- 21g Willamette 5% 40min
- 14g Willamette 5% 20min
- Wyeast 1056 American Ale
Single temperature infusion – 69C for 60min.
Notes
The mash was ok, I bumped up the temp about 2 deg for the water so about 5 min into the mash it was about perfect, so I did not need to add hot water this time. The sparging, whilst easy, just does not inspire me with confidence I am doing it right. I think I might move off fly sparging and do batch sparging. There was a oh crap moment at the start of the boil… it just was not gaining temp and the burner seemed half asleep. I turned it off and checked the gas line and it looked like a spider web or something was in there. After a poke with a stick it went a lot better and things started moving again. It tasted nice, although the numbers were down.
It was fermenting nice that evening which is always a good sign about the yeast and the aeration. The disaster though was I happened to be in the room and heard something shorting out. The temp controller was still going but it seemed to be definitely the only thing around that could have made the noise. Anyway the next day I went to test the temp controller and found that one of the buttons no longer worked on it. Everything else is working fine, but the down button is not going. So now it is set to the wrong settings and I have no way to reset it back to make it usable. So most of the fermentation was without any temp control. Bottling this weekend so will see how it tastes.
13/10 Bottling day! It tasted good. I am really looking forward to this. I tried 140g of priming sugar this time (the last porter was great at 100g, but my first all grain was not well carbonated and I am not sure if it was related to the method or simply the recipe.
Tasting Notes
21/10 one week into the bottle and the beer is very nice. A great chocolate taste and aroma. The aroma probably will not stick around as it ages, but hopefully the taste keeps getting better.
Strange how after a couple more weeks in the bottle and I am not happy with it.