Fat Bastard
Brew Cvlt Doom
- Joined
- 11/8/11
- Messages
- 914
- Reaction score
- 226
Recipe follows below. Seems there was some issue with the Brewmate Style Nazi, as it rated my original recipe as being too dark (highlighted yellow) when in actual fact it was spot on. I reduced the Crystal 60 and Black Malt additions until it was ok according to BM, but after taking a sample last night it is far too light for a Porter (the EBC in the recipe is probably about right for what it is, but it's out of style) Undershot my SG by 0.011, which is pretty off for my process, I'm normally within 0.005 either side of the target and between 79 and 83% efficiency. Something amiss with my Brewmate perhaps?
In any case, I'm thinking of doing a mini BIAB of 3-5 litres with some Black Malt and Crystal 60 and adding it to the FV on the weekend to get some colour into it. Or maybe just leaving it and seeing how it goes. It does look quite dark in the cube, but certainly too light for my idea of a porter in the sample glass.
Any sugestions?
Cheers,
FB.
Bongin Bongin Der Krampus Christmas Porter
Robust Porter
Recipe Specs
----------------
Batch Size (L): 17.0
Total Grain (kg): 5.750
Total Hops (g): 40.00
Original Gravity (OG): 1.083 (P): 20.0
Final Gravity (FG): 1.021 (P): 5.3
Alcohol by Volume (ABV): 8.15 %
Colour (SRM): 24.3 (EBC): 47.8
Bitterness (IBU): 46.8 (Average)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 60
Grain Bill
----------------
5.000 kg Pale Malt (86.96%)
0.300 kg Crystal 60 (5.22%)
0.300 kg Vienna (5.22%)
0.150 kg Black Malt (2.61%)
Hop Bill
----------------
20.0 g Pacific Gem Pellet (13.7% Alpha) @ 60 Minutes (Boil) (1.2 g/L)
20.0 g Pacific Gem Pellet (13.7% Alpha) @ 10 Minutes (Boil) (1.2 g/L)
Misc Bill
----------------
25.0 g Fruit Mince @ 60 Minutes
0.7 g Whirlfloc Tablet @ 10 Minutes (Boil)
100.0 g Fruit Mince @ 10 Minutes
Single step Infusion at 67C for 60 Minutes.
Fermented at 19C with WLP002 - English Ale
Notes
----------------
Christmas Pud Spiced Porter
Mashed in 18.8 l pudding water
12/19/2011 10:37:48 PM : after 48 hours primary fermentation 9.5 brix corrected to 1.016 in brewmate. Not very dark. No Krausen evident. Good pud aroma though
Recipe Generated with BrewMate
In any case, I'm thinking of doing a mini BIAB of 3-5 litres with some Black Malt and Crystal 60 and adding it to the FV on the weekend to get some colour into it. Or maybe just leaving it and seeing how it goes. It does look quite dark in the cube, but certainly too light for my idea of a porter in the sample glass.
Any sugestions?
Cheers,
FB.
Bongin Bongin Der Krampus Christmas Porter
Robust Porter
Recipe Specs
----------------
Batch Size (L): 17.0
Total Grain (kg): 5.750
Total Hops (g): 40.00
Original Gravity (OG): 1.083 (P): 20.0
Final Gravity (FG): 1.021 (P): 5.3
Alcohol by Volume (ABV): 8.15 %
Colour (SRM): 24.3 (EBC): 47.8
Bitterness (IBU): 46.8 (Average)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 60
Grain Bill
----------------
5.000 kg Pale Malt (86.96%)
0.300 kg Crystal 60 (5.22%)
0.300 kg Vienna (5.22%)
0.150 kg Black Malt (2.61%)
Hop Bill
----------------
20.0 g Pacific Gem Pellet (13.7% Alpha) @ 60 Minutes (Boil) (1.2 g/L)
20.0 g Pacific Gem Pellet (13.7% Alpha) @ 10 Minutes (Boil) (1.2 g/L)
Misc Bill
----------------
25.0 g Fruit Mince @ 60 Minutes
0.7 g Whirlfloc Tablet @ 10 Minutes (Boil)
100.0 g Fruit Mince @ 10 Minutes
Single step Infusion at 67C for 60 Minutes.
Fermented at 19C with WLP002 - English Ale
Notes
----------------
Christmas Pud Spiced Porter
Mashed in 18.8 l pudding water
12/19/2011 10:37:48 PM : after 48 hours primary fermentation 9.5 brix corrected to 1.016 in brewmate. Not very dark. No Krausen evident. Good pud aroma though
Recipe Generated with BrewMate