Forks and Corks Porter

2016-07-30 07.34.00Going back to my Busty Porter recipe I brewed at the first of this year and my other robust porter recipes, the Busty Porter was just stuff I had sitting around at home because it was not my normal porter recipe. Well, this time I made sure I had everything. This is also going to be one of the quickest turn-around on a beer I’ve ever done. I brewed this beer exactly 2 weeks before the event. Racked to the keg after being in the fermenter for 11 days, thew it in the kegerator, and used the Blichman QuickCarb the next day to carb this puppy up. I pushed this beer through Strange Brew Coffeehouse House Blend beans to have a coffee porter at the event. It turned out pretty good for such a quick turnaround beer. Would I normally do this? No, not really, but I’ve had a lot going on lately at the house (ahem, bathroom reno). This is why I went back to the cooler mash tun instead of my direct fired mash tun. I have everything stored away right now. The direct fired isn’t very portable right now, which this is something I need to change.

2016-07-30 07.36.03But why did I brew 8 gallons? Well, before I started my boil, I pulled off some wort. A friend wanted to make pastrami and wanted to braise it in beer. I suggested braising it in sweet unhopped wort. I suggested this when braising the meat you wouldn’t make the wort more bitter while letting it break down the fats. I thought this was a really cool idea. The final product was really good and interesting. I think beer wort has some potential to do some really creative things in the kitchen.

 

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
8 gal 60 min 28.1 IBUs 37.0 SRM 1.063 1.014 6.6 %
Actuals 1.063 1.01 7.0 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American Porter 20 A 1.05 - 1.07 1.012 - 1.018 25 - 50 22 - 40 2.3 - 2.9 4.8 - 6.5 %

Fermentables

Name Amount %
Pale Malt, Maris Otter 13 lbs 67.1
Munich Malt 2 lbs 10.32
Caramel/Crystal Malt - 40L 1.25 lbs 6.45
Black (Patent) Malt 10 oz 3.23
Cara-Pils/Dextrine 10 oz 3.23
Caramel/Crystal Malt - 60L 10 oz 3.23
Chocolate Malt 10 oz 3.23
Pale Chocolate 10 oz 3.23

Hops

Name Amount Time Use Form Alpha %
Goldings, East Kent 2 oz 60 min Boil Pellet 5
Willamette 1 oz 15 min Boil Pellet 4.8
Goldings, East Kent 0.5 oz 0 min Boil Pellet 5
Willamette 0.5 oz 0 min Boil Pellet 4.8

Yeast

Name Lab Attenuation Temperature
Safale American (US-05) DCL/Fermentis 77% 59°F - 75°F

Mash

Step Temperature Time
Mash In 152°F 60 min

Busty Porter

2016-01-01 13.57.02I’ve built myself a new brewing system. It has been nothing but trial and error with it. The gas portion of the system is giving me a lot of its and I’m starting to get a twitch I believe. But all that aside, I am still making beer. Now that I’ve upgraded I’m making a lot more beer these days. Since I can brew double batches I’ve been pitching different yeasts into each carboy. It’s been very interesting to see how each one has come out.

What did I want to brew first on my new direct fired and recirculating mash getup? Something dark and something drinkable. I’m going to brew me a robust porter. I love a good porter. Here is to hoping the first brew on my new system quaffable.

Yes, I have slacked on getting my blogs up on the site. I’m going to work on a lot of them here in the next few days to get them out and caught up. Yes, this brew date was on New Years Day. But I’m still drinking this beer. I’ll have tasting notes up soon.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
12 gal 60 min 44.1 IBUs 36.0 SRM 1.061 1.013 6.3 %
Actuals 1.058 1.01 6.3 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Robust Porter 12 B 1.048 - 1.065 1.012 - 1.016 25 - 50 22 - 35 1.8 - 2.5 4.8 - 6.5 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 21 lbs 73.68
Munich Malt 3 lbs 10.53
Caramel/Crystal Malt - 40L 2 lbs 7.02
Chocolate Malt 1.5 lbs 5.26
Black (Patent) Malt 1 lbs 3.51

Hops

Name Amount Time Use Form Alpha %
East Kent Goldings (EKG) 3.5 oz 60 min Boil Pellet 4.5
East Kent Goldings (EKG) 1.5 oz 60 min Boil Pellet 4.5
Willamette 1.5 oz 60 min Boil Pellet 5.1

Yeast

Name Lab Attenuation Temperature
California Ale (WLP001) White Labs 77% 68°F - 73°F
Edinburgh Ale (WLP028) White Labs 73% 65°F - 70°F

Mash

Step Temperature Time
Mash In 152°F 60 min

Notes

Starkville Water Profile - Water machine in Wal-Mart
Recirculated Mashed at 152 degrees for 60 minutes.
Batched sparged at 170 degrees.

Brewed on 1/1/2016

Pithced WLP001 into one carboy
Pitched WLP028 into the other.