AG#47 – Pork Chop Porter

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Time to brew another old favourite – this beer has a great balance of caramel and roast. The English yeast also gives it an extra something. This time, I’m going to do a bit of oak aging and soak the oak chips in rum and bourbon.

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: 1.066 SG
Estimated Color: 74.3 EBC
Estimated IBU: 37.9 IBUs
Brewhouse Efficiency: 60.00 %
Est Mash Efficiency: 72.6 %
Boil Time: 60 Minutes

Ingredients

5.600 kg Pale Malt, Maris Otter, Muntons (6.5 EBC Grain 1 82.5 %
0.450 kg Caramel/Crystal Malt – 40L (78.8 EBC) Grain 2 6.6 %
0.340 kg Chocolate Malt (886.5 EBC) Grain 3 5.0 %
0.225 kg Black (Patent) Malt (985.0 EBC) Grain 4 3.3 %
0.170 kg Amber Malt (43.3 EBC) Grain 5 2.5 %
20 g Magnum [10.70 %] – Boil 60.0 min Hop 6 30.0 IBUs
0.50 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 –
21 g Goldings, East Kent [6.50 %] – Boil 15.0 Hop 8 5.1 IBUs
21 g Goldings, East Kent [5.70 %] – Boil 1.0 Hop 9 2.8 IBUs
1.0 pkg Dry English Ale (White Labs #WLP007) [35 Yeast 10 –
Mash Schedule: Bubbles’ Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 6.785 kg

Mash In Add 19.00 l of water at 74.6 C 68.0 C 60 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 16.22l) of 77.0 C water

23/10/2015 – Mash and boil in one day for a change – I’d forgotten how bloody exhausting it is. A good brew day, but a very slow runoff from the mash. My pre-boil volume was smaller than usual because I didn’t want my gravity to suffer. As it turned out, I got a disappointingly low OG OF 1.060. I don’t know what is going on, I think I might need to decrease my mash efficiency in BeerSmith. Wort smells and looks good. Pitched most of the yeast cake from my brown porter. I took care not to transfer much of the beer over with the yeast, as I was concerned about the chalky flavour in that beer.

25/10/2015 – Fermentation is going well. I have it fermenting pretty cool at the moment, but will warm it up in a couple of days to let it fully attenuate.

07/11/2015 – Made a couple of “tinctures” – 90ml each of vanilla infused bourbon (Jim Beam) and aged dark rum (Havana Club 7 yo) to which I added 6g of pre-steamed American oak chips. Will soak the chips for a few days to extract the flavour.

13/11/2015 – Bottled with 118g corn sugar (18 litres at 2.5 vol). Got 21 x 500ml bottles (7 rum, 7 bourbon, 7 plain) and 9 x 750ml bottles from the batch. Beer was very clear, hope it carbonates.

16/11/2015 – Starting to get a bit nervous about this. There’s no sediment at the bottom of the bottles!! I’ve been shining my camera phone torch into the bottles for the last two days and there’s not a flake in there! Don’t tell me this is going to be another bloody disaster?!

17/11/2015 – Could be alright here.. there’s a tiny bit of sediment at the bottom of all the bottles now. Will keep an eye on it.

19/11/2015 – Out of the woods. There’s a healthy layer building up in there now, even in the “oak-aged” versions.

15/01/2016 – First taste of the regular porter and it tastes pretty decent. A lot of my dark beers seem really astringent at the moment, but this doesn’t seem to have any of that. Quite bitter though. Nice roast flavour but I was expecting a bit more caramel flavour. The WLP007 has ripped through so much of the sugar. Nice hop flavour there too, along with a pleasing mineral character. Alcohol quite prominent, but not hot. The rum barrel version is undrinkable, big overwhelming blast of oak and tannin. Couldn’t finish it.

 

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