Ag#41 - London Porter Based On Fullers

[pdtnc]

London Porterish - This is a bit of a user-upper / Christmas gift / Christmas beer / a beer I only recently tasted at a beer fest and thought was amazing (Fullers London Porter). So this recipe is based around the one in the Graham Wheeler book, though a touch of Wheat malt added for head and the mix of Crystal malts is using up odd ends of malt. Hops are Sovereign which I have never used before.

Fermentables:
Pale Malt 3990g - 70%
Brown Malt 625g - 11%
Crystal Malt 340g - 6%
Wheat Malt 285g - 5%
Chocolate Malt 225g - 4%
Crystal Rye Malt 170g - 3%
Crystal Malt, Dark 57g - 1%

Hops:
Sovereign @ 60 mins - 56g
Sovereign @ 10 mins - 19g

Final Volume: 23 Litres
Original Gravity: 1.058
Final Gravity: 1.015
Alcohol Content: 5.6% ABV
Total Liquor: 34 Litres
Mash Liquor: 13.7 Litres
Mash Efficiency: 80 %
Bitterness: 33 EBU
Colour: 144 EBC
60min Mash @ 68c
60min Boil
Cooled to 21c before pitching yeast
Mash treated with General Profile in the GW water treatment calc
3g of common Salt added to copper at the end of the boil

Updates on my Twitter-T.watter page - https://twitter.com/pdtnc
Malts, Temp & Salt additions:

The three tier:

Waste of time checking pH as usual:

Mash efficiency 95.3%!:

First runnings being recycled, FWH & old yeast ready in copper:

10min hop addition:

StarSan-ing everything that will touch sterile clean wort:


My Mash was on at 8.05am
The Boil started at 10.30am
I collected 30litres @ 13.5 Brix
Cooling from boiling took 10mins & 44Litres of water to 33c, then 3mins more to 21c. The 44L was collected in the HLT @ 42c
Original Gravity was 1056 with hydrometer, 14.9 Brix with refractometer (1058, Bang on to recipe)
Started Run-off to FV at 12:00, taking it slowly probably took the best part of an hour.
The Wort & Hops were smelling lovely

 

[rude]

Top post mate you have a very good set up wish I could have one of those Porters with you looks like a good recipe although I have never tried rye grain

Keep posting on the outcome cheers