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jayse

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Ok here is a little or should i say big recipe i did on chiller's aluminium system.
With the burners he found on a downed space craft. :lol:
It took 3.5 hours all up so with that i went a found a downed space craft myself and now have the intergalatic space craft engines as my burners also. :lol:

The main player to this porter i believe is the TF amber malt which is very very chocolatey.

Sorry for those that hate the full promash report but here it is.


chiller porter

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

15-A Porter, Robust Porter

Min OG: 1.050 Max OG: 1.065
Min IBU: 25 Max IBU: 45
Min Clr: 59 Max Clr: 177 Color in EBC

Recipe Specifics
----------------

Batch Size (L): 25.00 Wort Size (L): 25.00
Total Grain (kg): 7.05
Anticipated OG: 1.062 Plato: 15.29
Anticipated EBC: 57.8
Anticipated IBU: 36.5
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 31.25 L
Pre-Boil Gravity: 1.050 SG 12.36 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Coarse Grind As Is.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
2.8 0.20 kg. JWM Roasted Malt Australia 267.30 1200
5.0 0.35 kg. Weyermann Caraaroma Germany 284.01 350
7.1 0.50 kg. TF Amber Malt UK 275.65 100
14.2 1.00 kg. IMC Munich Australia 317.42 12
70.9 5.00 kg. BB ale australia 318.45 6

Potential represented as IOB- HWE ( L / kg ).


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
39.00 g. Goldings - E.K. Pellet 6.00 29.0 60 min.
4.00 g. Fuggle Pellet 4.50 2.2 60 min.
32.00 g. Fuggle Pellet 5.00 5.3 15 min.


Yeast
-----

WYeast 1098 British Ale


Water Profile
-------------

Profile: adelaide
Profile known for:

Calcium(Ca): 27.0 ppm
Magnesium(Mg): 17.0 ppm
Sodium(Na): 87.0 ppm
Sulfate(SO4): 57.0 ppm
Chloride(Cl): 152.0 ppm
biCarbonate(HCO3): 63.4 ppm

pH: 8.31


Mash Schedule
-------------

EDIT OUT ALL THE SHIT. B)
mash at 66c with 18 litres of water.
batch sparged with a further 22litre


cheers jayse
 

jayse

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Better clarrify,
JWM roasted malt is a black malt ie black patent NOT roast barley.

Cheers Jayse
 

chiller

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It is a mighty fine drop.

Easy to see why it was such a popular drink.


Steve.
 

wedge

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Guys, what does munich add to your ale. Is it just a greater maly flavour and bit of colour. I have noticed that alot a recipes need say 1kg of munich.

I ask why not use them munich as the base malt?
 

jayse

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Good question and yes munich would make one hell of a base malt for this beer.
It is not really used for any colour just the malt flavour.
This porter is in a long line of porters i have been doing and just changing one or two things at a time.
One of the things i have been doing is just using 70% ale malt and 15% munich as a base and messed around with roasted and toasted malts for the rest.
So far in all i have been using cararoma as the only crystal malt addition.
Anyway munich malt is a malt i just ussually through some into most brews at what ever percentage i want, usually around 1kg for more malt complexity.
In a general craft brew approach using some character malts for that extra flavour is what makes them stand out amoung the big commercial examples.
The main character malt in this porter is amber.
But munich malt is a good malt to add to most beers for that extra depth, flavour and character.

Munich is a must malt to have in your malt stash.
Cheers Jayse
 

wedge

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yep, i have been thinking of added munich to most of my ale recipe where it dont matter what colour. I'm just trying to balance the malt flavour, with my hop flavour. i havent really experiment with malt flavour.

i was thinking about using an all munich recipe. trying to work out the cons and i can really see any? ^_^

Though i'm sure there are some.,.
 
J

Jovial_Monk

Guest
Not kidding the TF amber is chocolaty! The RIS I will bottle any day now is like concentrated essense of dark bitter chocolate.

If buying amber malt make sure it is the Thos Fawcett stuff

Jovial Monk
PS Jayse, try adding some brown malt to your porter grists
 

jayse

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How did i know you would mention brown JM. :lol:
No worries that is on the cards for the next.

Can you say chocolate yes it is spelt TF amber malt. :lol:


Jayse
 
J

Jovial_Monk

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hehehhehehe yeah the CAMRA "Stouts and Porter" and the "Durden Park" books have inspired me

Gonna brew the Whitbread London Porter recipe soon

JM
 

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