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NJ's Cream Porter

This is my first porter and first all-grain batch. The recipe is my own with no roasted barley to avoid flavors for stouts. I want to see what contribution the Special B will give to the flavor

Brewer: NWJ Email: -
Beer: NJ's Cream Porter Style: Robust Porter
Type: All grain Size: 5.25 gallons
Color:
81 HCU (~30 SRM)
Bitterness: 44 IBU
OG: 1.059 FG: 1.012
Alcohol: 6.1% v/v (4.8% w/w)
Water: Carbon filtered tap water. Added Calcium Carbonate to mash to supplement deficient Calcium levels and slightly adjust ph up
Grain: 8 lb. 0 oz. American 2-row
8 oz. American crystal 60L
8 oz. Belgian Special B
8 oz. American chocolate
3 oz. American black patent
8 oz. Flaked oats
Mash: 85% efficiency
I used a stove top multi step mash, doughing in at 110 with a 1.0 water/grist ratio. Increased water/grist to 1.25 and stepped to 124, 145, and 157 with hold times of 20 minutes each. Mashed out at 170 and did a batch sparge (3 batch) from 5 gallon cooler. I was surprised by the high extraction efficiency, with SG measured when I racked to the primary at 1.058 at 78 degrees (1.059 at std temp). My expectation was 1.052 OG for the batch sparge.
Boil: 60 minutes SG 1.049 6.3 gallons
2 1/2 teaspoon irish moss
Hops: 1 oz. Kent Goldings (5% AA, 60 min.)
0.5 oz. Northern Brewer (8.5% AA, 30 min.)
1 oz. Centennial (10.5% AA, 10 min.)
Yeast: White Labs 005 - British Ale yeast
Log: Brewed on 1/22/2005. Good krausen at 24 hours
Tasting: Tasted wort on brew day.Very good and full flavor and hop balance as I had hoped for. Look forward to tasting after the ferment.

Recipe posted 01/24/05.