Oct 01

Poor Richard’s Brown Porter v0.LAST

7 Barrel Brewers Handbook

So, visit this site the wife wanted a porter… so we go back to the old but mostly good 7 Barrel Brewery Brewer’s Handbook by the late but great Greg Noonan. This is the first brewing book I ever owned, given to me by Kit Seaton way back in 1997. It has been the source of most of my brewing recipes until just the last year or 2 when I really started to get into all-grain brewing.

So a porter we brewed! To spoil the ending – it was a solid ‘meh’. It was a bit too heavy on the black malt and a little lacking in body. As England put it: “a bit lame”. That said – quite drinkable and unoffensive. The keg made a short stint in the Beer Wench and then was donated off in trade for a future brew here at the house. Details on that one later… Anyways, to the beery details:


Recipe


7 Barrel Brewery - Poor Richard's Brown Porter

Recipe Specifics
----------------

Batch Size (Gal):         6.00    Wort Size (Gal):   6.00
Total Grain (Lbs):        9.29
Anticipated OG:         1.0451    Plato:           11.217
Anticipated SRM:          26.8
Anticipated IBU:          24.4
Brewhouse Efficiency:       80 %
Wort Boil Time:             90    Minutes

Grain/Extract/Sugar

%     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
76.4     7.10 lbs. Pale Malt(2-row)              Great Britain  1.0380      3
6.5     0.60 lbs. Chocolate Malt                America        1.0290    350
8.6     0.80 lbs. Crystal 80L                                  1.0330     80
6.5     0.60 lbs. Flaked Barley                 America        1.0320      2
2.0     0.19 lbs. Roasted Barley                Great Britain  1.0290    575

Hops

Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
18.91 g.     Willamette                        Pellet   4.38  10.7  90 min.
26.22 g.     Willamette                        Pellet   4.38  12.8  45 min.
8.51 g.     Willamette                        Pellet   4.38   0.9  5 min.

Extras

Amount      Name                           Type      Time
--------------------------------------------------------------------------
1.00 Unit(s)Whirfloc Tablets               Fining    15 Min.

Yeast
-----
WYeast 1028 London Ale

Mash Schedule
-------------
Step   Rest   Start   Stop  Heat     Infuse   Infuse  Infuse
Step Name            Time   Time   Temp    Temp  Type     Temp     Amount  Ratio
---------------------------------------------------------------------------------
Sacchrification        5     90    150     150   Infuse   170       13.00   1.40
Mash Out               5     10    168     168   Infuse   212        6.08   2.05

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.

Notes
-----
50-60F in secondary for 14-21 days.
Bottle condition for 30 days under 65F
Add 0.5 tsp gypsum

Brew Day Notes

  • Brewed 2010-10-01
  • Thomas Fawcett Optic for Pale Malt
  • English Chocolate, 375-450L
  • Simpson’s Dark Crystal, 75-85L.
  • 15 min whirlpool after flame-out.
  • Willamette’s from HopsDirect, 4.8%AA, derated for 12mo @ 5F in Barrier Packed and vacum.
  • Salts added: 1.8g CaCO3 in mash, 1.8g CaCO3 and 1.2g CaSO4 in boil kettle

Details:

  • 1309 HLT on, heading to 176F
  • started with 23.1cm at 67F
  • 1413 Mash in to 151F
  • +1 qt @ 66F to 13qt total and 1.4 qt/lb
  • 1417 150.3F, pH 5.09
  • added 1.8g CaCO3, no pH bump.
  • Mash at 148F, decoc 1.5qt, boil 2min, mash brought to 150.8F
  • 1505 Mash at 150.5F
  • 1528 Mash at 150.2F
  • 1538 Mash Out @ 159F
  • 1545 Vorlauf started
  • 1555 Runnings are clear, started run off to kettle
  • 1606 Sparge started – 182F sparge water
  • initial runnings 15.6B
  • 1609 heat on low for boil kettle
  • 1630 stopped runnings early – 5.35gal @ 12.8B – well north of 80% eff.
  • added H20 to get to 9.4B @ 7.7 gal – 84% eff
  • 1706 Boil started
  • 1832 Boil done, started whirlpool
  • 1852 Chill Start
  • 1912 Chill done
  • pH 5.22 @ 74F; 12.1B @5.95 gal in kettle – 88% brewhouse eff.

Fermentation Notes

  • Fermented at 68F
  • 2010-10-01 2156: pitched at 70F after 90s O2.

Tasting Notes

  • Meh. Not a great recipe.
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