Codename : Westfort Pig Dog Porterthorpe (5L)
This autumn has been my season for the porters and stouts. In an attempt to use up some stock, I expanded from my usual 3.9L to a 5L batch, as I have a larger carboy to hold it. I also tried something out of the ordinary with this batch, I roasted the oatmeal in advance of brewing. Just to add to the complexity of the batch, I did a stepped mashing, starting at a lower temperature and incrementally increasing the temperature to take advantage of what the various temperatures will do with the malt.
Recipe inspiration : https://abthorpe.org/tag/porter/
- 2 lbs Maris Otter malt (3.8L)
- 3 oz Brown malt (55L)
- 2 oz Crystal medium (67L)
- 2 oz Oatmeal (1.6L)ish (optionally roasted)
- 2 oz Roasted barley (488L)
- 1 oz Torrified wheat (1.5L)
- 0.10 oz Cascade hops at 30 minutes
- 0.20 oz Cascade hops at 15 minutes
- ¼ tsp Irish Moss (optional) at 15 minutes
- 0.20 oz Cascade hops at 10 minutes
- 0.20 oz Willemette hops at 5 minutes
- 0.20 oz Fuggle hops at 0 minutes
- 3 ml Nottingham dry ale yeast
BJCP Style : English Porter
Anticipated ABV : 4.6%
Anticipated IBU : 30
Anticipated SRM : 25
Pre-boil SG : 1.039
Original SG : 1.047
Target SG : 1,012
Brewhouse (in)efficiency : 65%
- Prepare 7.7L strike water, 122F.
- Add the milled grains to the bag.
- Place the bag in the hot water, set the timer for 15 minutes, and maintain the temperature at 122F.
- Stir occasionally.
- Calibrate the sonic screwdriver.
- Set the temperature to 145F, set the timer for 30 minutes.
- Set the temperature to 158F, set the timer for 30 minutes.
- (If you don’t want to do the steps, do the whole mash at 152F for 75 minutes)
- Lift the bag out of the water, and allow it to drip into the pot. Every bit of sugar that can be extracted will benefit the end ABV.
- Bring up to a boil, 212F, set the timer for 30 minutes. Add hops and Irish moss, as prescribed above.
- Sanitise everything required for fermentation.
- Cool to room temp, an ice-bath or a snowbank work effectively.
- Prepare the yeast mixture.
- Pitch the yeast to the carboy
- Transfer the wort to the carboy.
- Store in a cool place for primary fermentation for 7-14 days.
- Detailed instructions.
- Prepare 1 oz corn sugar
- Bottle condition at least 4 weeks.
- As an optional step, I toasted the oatmeal at 350F for 10 minutes in advance.
- During the first 30 minutes or so, the wort was a yellow/straw colour, seems at the lower temperature the darker malts did not contribute to the colour, only in the latter half of the mash did the brown colour come in.
- Pre-boil gravity of 1.039 was achieved.
- Post boil gravity was 1.050. As with recent batches, I added 400 ml of cold water to bring it down to 1.046. This does not affect the anticipated ABV
- This is a clue to me to adjust the starting water requirements, and alter the boil off rate for the next batch.
Brew day : 12-Dec-2022
Bottling day : 24-Dec-2022