- Recipe formulated from Harrison. 2003. Old British Beers. Recipe number 97, Page 60.
8-Feb-2004
Recipe (for 5 gallons final volume)
11.5 | pounds | (79%) | Crisp Maris Otter Pale Malt |
2.25 | pounds | (15%) | Brown Malt (Maris Otter, baked 45 minutes @ 225 F, 30 minutes @ 300 F, 20 minutes @ 350 F) |
13.0 | ounces | (6%) | Black Patent Malt |
2.0 | ounces | Goldings whole hops, 4.3% AA (90 minutes) | |
2.0 | ounces | Goldings whole hops, 4.3% AA (60 minutes) | |
- White Labs WLP023 Burton Ale Yeast, pitched at 74°F
- Starter: 2 quart starter, built up from slant (20 ml, 50 ml, 500 ml, 2 quarts)
Water
- Water Wagon water
- 6.0 gallons sparge water treated with:
- 5.25 ml 88% lactic acid.
Mash
- 15 quarts water @ 168°F, grist ratio of 1.0 quarts:pound @ 154°F (Held 90 minutes)
Sparge
- 8 quarts water @ 200°F, drain
- 15 quarts water @ 168°F, drain
Boil
- Boiled 7.5 gallons for 90 minutes to yield 5.5 gallons wort
Fermentation
- Primary: glass, 7 days, 70°F
- Secondary: glass, 21 days, 65°F
Packaging
- Bottled with 81 grams dextrose
- Conditioned for 16 weeks
- Ready to drink on 26-Jun-2004
Properties
Starting Gravity: 1.064 | Final Gravity: 1.020 |
Original Extract: 15.7°plato | Apparent Extract: 5.1°plato |
Real Extract: 7.12°plato | |
Alcohol: 5.8% by volume | (4.5% by weight) |
Apparent Attenuation: 67.6% | Mash Efficiency: 70% |
Bitterness: 40 IBU | Color: 28 SRM |
BU:SG: 0.62 | BV: 1.15 |
Tasting Notes
- 1-May-2004 (13 weeks) -- Excellent, very creamy porter. Not much bitterness, but good roast flavors.
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