Codename : Westfort Brown Porterthorpe
For Father’s Day this year, I got Home Brew Beer by Greg Hughes from my family. I adapted this English Porter from his Brown Porter recipe.
- 1 lb 10 oz Maris Otter malt
- 2.2 oz Crystal Dark (1ooL)
- 1.6 oz Brown malt (75L)
- 1 oz Chocolate malt (444L)
- 0.10 oz Northdown hops at 60 minutes
- ¼ tsp Irish Moss (optional) at 15 minutes
- 0.10 oz Northdown hops at 10 minutes
- 0.10 oz Northdown hops at 5 minutes
- 4 ml Windsor ale yeast
Anticipated IBU : 26
Anticipated ABV : 4.7%
Target OG : 1.048
Target FG : 1,012
Brewhouse (in)efficiency : 68%
- Prepare 7.5L strike water, 154F
- Add the milled grains to the bag.
- Place the bag in the hot water, set the timer for 75 minutes, and maintain the temperature at 149 F. Looking for SG 1.031.
- Calibrate the sonic screwdriver.
- Lift the bag out of the water, and allow it to drip into the pot. Every bit of sugar that can be extracted will benefit the end ABV.
- Bring wort up to 212F, let boil for 10 minutes, then reduce temperature to 205F.
- Set the timer for 60 minutes. Add hops and Irish Moss as prescribed above. Looking for SG 1.048.
- Sanitise everything required for fermentation.
- Cool to room temp, an ice-bath or a snowbank work effectively.
- Prepare yeast mixture.
- Add wort to the jug. Pitch yeast.
- Store in a cool place for primary fermentation for 7-14 days.
- Sanitise everything required for bottling.
- Transfer from carboy to bottling pot.
- Prepare 19g corn sugar with enough hot water to dissolve it. Add to pot.
- Preferably conduct bottle conditioning for at least 4 weeks. You can crack one open early, but you might be disappointed. You have been warned.
- Pre-boil SG 1.041, Post-boil SG 1.058. This gives makes a potential 6% ABV.
Brew day : 4-Oct-2022
Bottling day : 12-Oct-2022