AG#67 – Bearded Lady Smoked Porter

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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: 1.069 SG
Estimated Color: 76.3 EBC
Estimated IBU: 39.3 IBUs
Brewhouse Efficiency: 58.00 %
Est Mash Efficiency: 70.2 %
Boil Time: 60 Minutes

Ingredients:
————
Amt Name Type # %/IBU
4.300 kg Pale Malt, Maris Otter (5.9 EBC) Grain 1 58.1 %
1.500 kg Smoked Malt (17.7 EBC) Grain 2 20.3 %
0.450 kg Caramel/Crystal Malt – 40L (78.8 EBC) Grain 3 6.1 %
0.350 kg Chocolate Malt (886.5 EBC) Grain 4 4.7 %
0.350 kg Munich Malt (17.7 EBC) Grain 5 4.7 %
0.225 kg Black (Patent) Malt (985.0 EBC) Grain 6 3.0 %
0.225 kg Wheat Malt, Ger (3.9 EBC) Grain 7 3.0 %
25 g Magnum [10.40 %] – Boil 60.0 min Hop 8 35.9 IBUs
0.50 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 9 –
28 g Fuggles [4.40 %] – Boil 10.0 min Hop 10 3.4 IBUs
1.0 pkg Irish Ale Yeast (White Labs #WLP004) Yeast 11 –
Mash Schedule: Bubbles’ Single Infusion, Full Body, Batch Sparge
Total Grain Weight: 7.400 kg
—————————-
Name Description Step Temperat Step Time
Mash In Add 20.72 l of water at 74.6 C 68.0 C 60 min

Sparge: Batch sparge with 2 steps (Drain mash tun , 15.11l) of 77.0 C water

31/10/2016 Brew Day – Got a lot more into the fermenter than expected. 21 litres! Gravity was lower than expected though.

22/11/2016 – I have the bottles cleaned and ready to go, and the beer has started bubbling again, since I moved the fermenter into the kitchen. My last smoked porter ended up ridiculously over-carbonated because I probably didn’t have enough patience in letting it ferment ou, so I don’t want to make that mistake again.

29/11/2016 – Still bubbling. I think the yeast must have dropped prematurely due to the cold weather, and left the beer with unfermented sugar. I took a gravity reading of 1.014, which does seem a bit high. Bit more patience required. Sample tastes nice.

07/12/2016 – I’m really sick of looking at the fermenter containing this beer. It’s only just stopped bubbling. I even started thinking that it might be infected, even though there is no smell or flavour to indicate that. Bottled with 114g of corn sugar (18 litres @ 2.3 vol). Got  9 x 330ml and 30 x 500ml bottles from the batch.

20/12/2016 – My previous experiences with smoked beers tells me that the perception of smoke can go up and down in the early stages of conditioning. But I wanted to check the carbonation levels in this, for two reasons. One was that I suspected the beer was a little bit carbonated before it was bottled, plus I had the dodgy siphon issue where the beer was aerated during the racking to the bottling bucket and the bottles themselves. I’m happy to say that the beer is tasting very nice indeed, after less than two weeks in the bottle. Though it must be said, the effects of oxidation may only reveal themselves after some time in the bottle, so who knows how this will taste in a couple of months. Plenty of sweetness there from the crystal malt, but the bitterness seems to balance it. The smoke level is really nice, though it could probably cope with another 500g next time around. Carbonation level is quite light, but it suits the style. Though maybe a bit livelier next time. The head is good, but short-lived, though what would you expect from such a young beer.

28/12/2016 – This isn’t going to last very long! Lovely smokey flavour, which is balanced by the residual caramel sweetness. Carbonation level is absolutely perfect.

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