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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: |
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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 |
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| 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.) |
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| 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.
