AG#45 – Wrong Trousers Brown Porter

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Another “first” for me, an English style porter, with the signature flavour being brown malt. I’d rather be using WLP002 to leave a bit more residual sweetness in this, but the WLP007 is what I have on the go at the moment.

Recipe Specifications

Boil Size: 27.92 l
Post Boil Volume: 23.92 l
Batch Size (fermenter): 19.00 l
Bottling Volume: 17.00 l
Estimated OG: 1.051 SG
Estimated Color: 54.1 EBC
Estimated IBU: 26.5 IBUs
Brewhouse Efficiency: 60.00 %
Est Mash Efficiency: 72.6 %
Boil Time: 60 Minutes

Ingredients

5.00 g Chalk (Boil 60.0 mins)
1.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins)
3.800 kg Pale Malt, Maris Otter, Crisp (6.5 EBC), 68.2 %
0.500 kg Brown Malt (128.1 EBC), 9.0 %
0.300 kg CHÂTEAU CAFÉ (500.0 EBC), 5.4 %
0.300 kg Caramel/Crystal Malt – 40L (78.8 EBC), 5.4 %
0.300 kg Wheat Malt, Ger (3.9 EBC), 5.4 %
0.200 kg Caramel/Crystal Malt – 60L (118.2 EBC), 3.6 %
0.100 kg Chocolate Malt (886.5 EBC), 1.8 %
0.075 kg Amber Malt (43.3 EBC), 1.3 %
29 g East Kent Goldings [5.70 %] – Boil 60.0 mins, 23.6 IBUs
0.50 Items Whirlfloc Tablet (Boil 10.0 mins)
20 g Fuggles [5.10 %] – Boil 10.0 min, 2.9 IBUs
1.00 Items WLN3200-Servomyces (Boil 10.0 mins)
1.0 pkg Dry English Ale (White Labs #WLP007)
Mash Schedule: Bubbles’ Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 5.575 kg

Mash In Add 15.61 l of water at 74.6 C 68.0 C 60 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 18.39l) of 77.0 C water

03/10/2015 Mash Day – Wort smells amazing, like a huge cup of coffee.

04/10/2015 Brew Day – Wort was looking especially dark and I thought I had really overshot on my roasted malts. More robust porter than brown porter. The recipe I used as a guide for this brew specified 15g of calcium carbonate which seemed like a massive mineral addition. So I decided to tread carefully as it my first time using this mineral and just used 5g. The taste from the  trial jar was still worringly chalky despite the small addition. Got an OG of 1.052. Hop bag opened mid boil but didn’t have any trouble during the run off. In the trial jar the beer doesn’t look quite as dark as I originally thought it was. I decanted some of the wort off the WLP007 starter as the yeast had flocced hard and pitched about 800ml. Should be a fast enough turnaround on this beer.

10/10/2015 – I took a sample of this as I was worried about the chalky flavour. Didn’t get much at all, so panic over on that. Beer tastes and looks great after only 6 days in the fermenter. Will give it another week before bottling. Took gravity reading of 1.010.

18/10/2015 – Damn. It’s tasting chalky. I will probably now keg this as I don’t want to tie up any bottles on a poor beer.

23/10/2015 – Kegged this and used the yeast cake in the Pork Chop Porter. Couldn’t get much chalkiness this time around, but I’ll wait and see what it tastes like when it’s carbonated.

22/10/2015 – I hadn’t expected to call this into service so soon, but with the disaster that is the latest incarnation of my Bad Landlord Bitter (the headaches!), I need something in the kegerator for the festive season.

19/12/2015 – I have this kegged and it’s only alright. There’s a bit of astringency there that I’m not pleased with. Or possibly bitterness. Noce chocolate and coffee flavour underneath. Thankfully I don’t get a taste of chalk as I had feared, though it might be contributing to the astringency I detect.

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