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DISORDER PORTER

Brewer: LACOSTE Email: -
Beer: DISORDER PORTER Style: Robust Porter
Type: Partial mash Size: 5 gallons
Color:
178 HCU
Bitterness: 16 IBU
OG: 1.091 FG: 1.031
Alcohol: 7.8% v/v (6.1% w/w)
Water: Kentwood Spring water
Grain: 1 lb. American crystal 40L
1 lb. American chocolate
0.25 lb. American black patent
0.63 lb. Roasted barley
0.5 lb. Flaked barley
Mash: 75% efficiency
1.75gal 155* 30min steep, removed grain bag, sparged with 2quarts 170* slow wash in strainer over 5mins period. Added extract, brought to boil, slight boil over. added more extract and mashed another 2quarts.
Boil: 60 minutes SG 1.152 3 gallons
6.6 lb. Light malt extract
3 lb. Light dry malt extract
1oz Amarillo & 0.5oz Willamette added at 60min(+0) / 8oz Malto-dextrin added at 20mins(+40) in, 2mins before flame out installed wort chiller, chilled 17mins.
Hops: 1 oz. Amarillo (9.3% AA, 60 min.)
.5 oz. Willamette (5% AA, 60 min.)
Yeast: Dry, Danstar, Nottingham Ale. Rehydrated in 3/4cup spring water, boiled 15mins, chilled in frig to 90deg, removed from frig. Added a table spoon at a time of cooled 80* wort to equalize temp of rehydrated yeast until it was 5degrees from that of the wort before pitching
Log: Brew Oct 14, Ferment 17days @ 69*, Racked / Bottled on Halloween night, bottle condition 10days, good carb.
Carbonation: added 6oz Priming sugar to 1cup water, boiled 10mins, chilled in fridge to 100*. transfered beer from primary fermenter into carboy to adequately mix sugar. Immediately bottled; yield 24/22oz bottles. Good Carb after 10days. Refrigerated bottles to dormant yeast.
Tasting: Rich chocolate and roasted, hop still prevalent but only back of palate. More alcohol than desired leading to a mask of the malt flavors. Getting better with age. Will ferment at cooler temps next batch. Overall pleased and favorable review.

Recipe posted 11/18/11.