It’s been 3 years since I last brewed a porter, what’s up with that? Well, today that changes, now I’m back in black. This is one of my favorite beers to drink, so this time I was determined to knock it out of the park. UPDATE: This beer went on to compete in the final round of the 2023 National Homebrew Competition, with a Mini-Best of Show Silver in my region!
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Recipe on Brewfather: https://share.brewfather.app/rz9DuOof5xPu7C
Recipe for 5 gallons (19L) , your efficiency may vary:
“Back in Black”
6.4% ABV 35 IBU
10 lb Simpsons Maris Otter (74.1%)
1.5 lb Weyermann Munich (11.1%)
1 lb Simpsons English Medium Crystal (7.4%)
0.5 lb Simpsons Chocolate Malt (3.7%) added last 15 min of mash
0.5 lb Briess Midnight Wheat (3.7%) added last 15 min of mash
Mash:
Single Infusion mash at 154 F (67 C) for 60 min
Water (ppm): Ca: 51, Mg 7, Na 36, Cl 63, SO4 62, HCO3 94
Add to 8 gal (30 L) spring water: 2g Gypsum, 2g Epsom, 3g CaCl2, 4g Baking Soda
Adjust mash pH to 5.2-5.6 with lactic acid or slaked lime if needed.
60 min boil
60 min – 3/4 oz (21g) Nugget (13% AA)
10 min – 1 oz (28g) Willamette (4.1% AA)
OG: 1.068
Yeast: Lallemand London ESB
Ferment at 65-68 F (18-20 C), and ferment for 10-14 days
FG: 1.020
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0:00 Intro and welcome
0:32 Beer description and approach
4:11 Recipe
10:07 Brew day
13:13 Fermentation plan
18:37 Fermentation follow-up
19:16 Pour and tasting notes
27:28 Potential improvements
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Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don’t just take my word for it, do your research before you decide to buy.
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#american #porter #homebrew #robust #brewing #beer #imperial #homebrewing #clawhammersupply #graintoglass #BIAB #allgrain
Views: 0
Water: I have been interested in the fact that you also include your water profiles. Can you throw some light on how you choose/ design them?
I’d point you to this video – I need to make a new one I think but this still hits the core ideas. https://youtu.be/lxP1OuLwVk4
Cat cat cat cat get the cat
The video states to add the Willamette at 10 minutes left in the boil, which would make it an aroma hop, but the writeup says 30 minutes, which would make it a flavor hop. Which one is correct?
It’s supposed to be 10 min. Fixed the description
Hi Steve. Made this one a few weeks ago and just opened the first bottle (1st day of winter in Aus). Lovely beer, rich, but roast is gentle. London yeast stalled on me (London, Windsor and MJ Empire have all stalled on me in various beers so I am suspicious of using them). Temp rises, and dancing the hokey-cokey with the fermenter didn’t work. So used Old Faithful (US05) to rectify the prob and end beer is great. Mouthfeel prob not quite as luscious but still a lovely drop. Thank you!!
Hi Steve I’m brewing a Porter very soon, and I have always followed your recipes. I would like to know how you enter the last two dark malts into the brewing software mash profile. I assume that the reduced heating time for these malts will change the IBU substantially. I am using Brewfather but I guess it’ll be much the same with whatever software is in use. Thanks
The dark malts shouldn’t have an impact on IBU as that just hop-derived, so I just enter them normally.
@@TheApartmentBrewer Duh! I should know that right? I’m getting there slowly, with your help
No worries!